| Prep: 25 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 7g | 58g |
| sugars | fibre | protein | salt |
| 8g | 4g | 14g | 1.2g |
Why I Love Indian Fried Rice with Paneer and Manchurian Sauce
I’m excited to share this recipe with you all: Fried Rice with Paneer and Manchurian Sauce. This Indian dish may not be the traditional Tex-Mex flavors I grew up loving in sunny Texas, but it is a wonderful example of how I love blending diverse cuisines for a unique dining experience. The secret to this special recipe lies in its ingredients. The combination of basmati rice, paneer cheese, and a blend of spices delivers a complex yet harmonious symphony of flavors I’m sure you’ll enjoy as much as I do. This vibrant dish may seem off the beaten path, but trust me when I say it’s worth exploring.
Spice It Up!
Fried Rice with Paneer and Manchurian Sauce gets its rich and spicy flavor from a harmonious blend of ingredients like green chilies, turmeric, chili powder and more. This balance of flavor is something I’ve grown accustomed to in my culinary journey, from Southern home-cooking to the myriad flavors found in international fare.
The spiciness factor can be adjusted according to your personal preference or tolerance, giving it that flexible factor I’ve always loved whilst teaching. Food, like teaching, should adapt to the individual.
Embracing the New and Unfamiliar
Whether you’re a teacher or a chef, discovery is the heartbeat of our pursuits. As I discovered and fell in love with the earthy flavor of paneer and the subtle nuance of Manchurian sauce, I couldn’t help but think of Chef Sanjeev Kapoor. Whilst there’s no specific inspiration for this recipe, his approach to Indian cuisine made the adventurous culinary experimentations enjoyable.
Aromatic basmati rice, beautifully golden paneer cubes, and a variety of veggies all come together in this one-pot wonder to form a symphony of flavors, just waiting for you to dig in and enjoy. Pair it with a cup of your favorite tea or a glass of wine for a complete dining experience.
Happy Cooking!
What You’ll Need
- 2 cups Basmati rice
- 3 cups water
- 1/2 lb Paneer Cheese
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- Vegetables (1 cup of frozen peas, 1 large carrot (diced), 1/2 cup diced bell pepper)
- 1/2 tsp turmeric
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tsp chili powder
- Salt to taste
- For the Manchurian Sauce:
- 2 tbsp vegetable oil
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 2 tbsp soy sauce
- 2 tbsp chili sauce
- 1 tbsp vinegar
- 1 tbsp cornstarch
- 1/4 cup water
- 1/2 cup vegetable stock or water
- Salt to taste
- 2 sprigs spring onion, chopped for garnish
Method
Step One
Start by washing the basmati rice under cold running water until the water runs clear. Place the rice in a large pot and add 3 cups of water. Cook rice according to package directions till it’s cooked through but still firm. Allow the rice to cool completely before using it for the recipe.
Step Two
While the rice is cooling, prepare the paneer cheese by cutting it into small cubes. Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the chopped onion and green chilies, sauté for 2-3 minutes until onions become translucent.
Step Three
Add the paneer cubes, vegetables, turmeric, soy sauce, vinegar, chili powder and salt, stir well and cook for about 5-7 minutes, until the vegetables are soft and the paneer is golden brown. Add the cooled rice to this mixture and stir until all the ingredients are well combined. Keep this paneer fried rice aside.
Step Four
For the Manchurian sauce, heat 2 tbsp vegetable oil in another pan. Add the chopped garlic, ginger, onion, and green chilies, sauté until onions become golden brown.
Step Five
Add the soy sauce, chili sauce, vinegar, and salt to the pan, stir well to combine. Mix 1 tbsp cornstarch with 1/4 cup water in a separate bowl until it forms a paste. Add this paste to the pan and stir continuously to prevent lumps.
Step Six
Add 1/2 cup of vegetable stock or water to the pan and bring the mixture to a boil, stirring continuously, until it thickens into a sauce. Taste and adjust the seasonings, if required.
Step Seven
Once the Manchurian sauce is ready, pour it over the paneer fried rice and toss well so all the rice is coated with the sauce. Garnish with chopped spring onion. Serve the Fried Rice with Paneer and Manchurian Sauce hot, enjoy your delicious meal!
