paneer manchurian

We are fond of indo-chinese food ,have tried veg manchurian ,gobi manchurian ( dry /gravy both )in the past so this time i wanted to try paneer manchurian.I had made chilli paneer which was a great hit in my family and so this is my another way of making paneer manchurian with gravy.I made paneer balls instead of  whole marinated fried paneer pieces for the gravy and it turned out super delicious.Actually its more or less like veg balls ,instead of vegetables i used  grated paneer for a change.The paneer balls itself on its own were very yummy and scrumptious,we also njoyed without adding them in the gravy just like a hot fried snack.My husband luved this indianised chinese paneer manchurian very much and will surely keep making it again and again,it was much easier and comfortable and less time consuming then making veg manchurian balls,whenever u feel like having ,manchurian and still lazy to buy so many vegetables and then grating or chopping it,you can surely go for this type of manchurian,i am sure you wont repent it ;).Sending this fusion of indo-chinese dish to priya's now serving ,for hosting the only-fusion recipes event started by pari of food delicious.

for approx 4-5 ppl
ingredients for paneer balls :
200 gms paneer,grated
2 tsps garlic-ginger paste
1-2 green chillies,chopped finely
1/4 cup finely chopped onions
2 tbsp cornflour
black pepper pwd or white pepper pwd to taste
salt  to taste
oil for deep frying

 ingredients for gravy :
1 tbsp cornflour
1 tbsp soya sauce
2 tsps chilli sauce
1 tsp vinegar
2 tbsp chopped ginger-garlic
salt to taste
sugar to taste
2 tbsp capsicum chopped
2 tbsp onions chopped
2 tbsp spring onions
1-1/2 cup vegetable stock or water
2 tbsp oil

method :
Add all the ingredients under paneer balls except oil ,together and make walnut size balls.Heat oil and deep fry in medium flame till brown in colour.Remove the paneer balls from oil and strain the excess oil on paper towel.Keep the fried paneer balls aside.
Heat 2 tbsp ,add onions,saute on high flame for 2 mins,add spring onions,capsicum ,ginger and garlic and stir fry on high for a min,add all the sauces,salt and sugar.Mix cornflour with very little water to make a thick paste.Add vegetable stock/water in vegetables and stir in cornflour paste continuosly till the gravy  gets  thicks ,simmer for a while.Add the paneer balls 10-12 mins before serving .

pls note :
1.while making paneer balls,make one ball and try deep frying it,if dosent break in oil that means its perfect and if it spread in oil then either ur oil is not too hot and ready for deep frying or u have to increase the amt of cornflour.Cornflour is used here as a binding agent and u can increase the quantity by adding 1 more tbsp .
2.Again in gravy u can adjust the thickness and quantity according to ur needs.If u want the gravy more thick make the cornflour paste more then the given quantity,or if u want to increase the gravy add some more water and boil for few more mins.Similarly if you dont want much gravy add less water and adjust the thickn ess of gravy by using cornflour.
3.Also you can skip capsicum / spring onions /onions in the gravy and just make plain with ginger-garlic flavour gravy.