Herbed rice and munchurian

The indo-chinese recipe – Herb rice with paneer Manchurian

Herb rice with paneer Manchurian is a perfect combination to have in your lunch or dinner. This combination is not only delicious but also healthy and nutritious as well.

Herb rice is a delicious and also simple side dish, perfect for almost every meal. The use of fresh or dried herbs is to give this dish amazing flavor. On the other hand, paneer manchurian is an adapted version of chinese cuisine with its cooking techniques which meets the requirements of Indian taste.

Moreover, paneer is an excellent source of protein and calcium. And the different vegetables used for this combination are also good source of certain vitamins and minerals which makes this combination nutritious.

So, let’s dig into the recipe without any due!

Preparation time: 20 minutes

Cooking time: 40-45 minutes

Total time: 1 h to 1 h 5 minutes

Serving: 1-2

Ingredients for Herb rice:

  • Rice: 1 cup
  • Garlic, minced: 1 tsp
  • Mixed herbs: 1 tsp
  • Coriander leaves: 1 tbsp
  • Black pepper: 1/2 tsp
  • Salt, to taste

Method of preparation of Herb rice:

  • Firstly, steam the rice in cooker and keep it a bowl aside.
  • Secondly, heat oil in a pan, once it is hot enough, add minced garlic and saute it and then add chopped coriander, add steamed rice in the bowl.
  • Next, add salt, pepper and mixed herbs and mix well and cook for 1-2 minutes and remove it from the stove.

Ingredients for Paneer Manchurian:

  • Paneer (cubed)-1/2 cup
  • Maida-2 tbsp
  • Corn flour-1 tbsp
  • Red chilli powder-1.5 tsp
  • Salt, to taste
  • Oil-3-4 tbsp
  • Ginger-garlic paste-1 tsp
  • Onion (chopped)-1/2
  • Tomato puree-1/2 cup
  • Soya sauce-1 tbsp
  • Vinegar-1 tbsp
  • Salt, to taste
  • Spring onion (chopped)-1

Method of preparation of Paneer Manchurian:

  • Firstly, in a large mixing bowl, take maida and corn flour and further add add 1/2 tsp red chili powder and salt and mix well.
  • Secondly, add water slowly as required and make a smooth consistency batter.
  • Furthermore, add cubed paneer and coat well with batter and then shallow fry in hot oil till they turn golden brown.
  • Next, keep the fried paneer on a kitchen paper towel to remove excess oil.
  • Now, in a large kadhai, add oil and once hot enough, add ginger-garlic paste, onion and saute for a minute.
  • Furthermore, add tomato puree, soy sauce, vinegar, salt and chili powder and stir well till the sauce turns slightly thick.
  • Lastly, add the fried paneer cubes and chopped spring onions and give a good mix.
  • Finally, serve hot paneer manchurian with your herb rice.

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