Paneer Manchurian – Indo-Chinese Style
Summary
- Paneer Manchurian is a popular Indo-Chinese starter featuring crispy fried paneer cubes tossed in a flavorful, tangy, and mildly spicy sauce. This dish is perfect as an appetizer or as a side with fried rice or noodles. The recipe is easy to follow and delivers restaurant-style results at home.
All Ingredients - For Coating & Frying Paneer
- Paneer 400 grams
- Cornflour 3 tablespoons
- All-purpose flour (maida) 2 tablespoons
- Salt 1/2 teaspoon
- Pepper powder 1/4 teaspoon
- Water as needed (about 3-4 tablespoons)
- Oil for deep frying
All Ingredients - For Manchurian Sauce
- Oil 2 tablespoons
- Ginger (finely chopped) 1 teaspoon
- Garlic (finely chopped) 1 teaspoon
- Green chili (finely chopped) 1
- Onion (finely chopped) 1 medium
- Spring onion whites (chopped) 2 tablespoons
- Capsicum (finely chopped) 1/2 medium
- Soy sauce 1 tablespoon
- Tomato ketchup 1 tablespoon
- Chili sauce 1 teaspoon
- Salt to taste
- Pepper powder 1/4 teaspoon
- Water 1/4 cup
- Cornflour 1 teaspoon (mixed with 2 tablespoons water)
- Spring onion greens (chopped) 2 tablespoons
Tools You'll Need
- Kadai
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Paneer
Cut 400 grams of paneer into slightly long pieces as per your preference.
Step 2: Make Batter for Coating
In a bowl, add 3 tablespoons cornflour, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper powder. Gradually add about 3-4 tablespoons water to make a thick, smooth batter.
Step 3: Coat Paneer
Gently add the paneer pieces to the batter and mix carefully to coat each piece evenly without breaking them.
Step 4: Deep Fry Paneer
Heat oil in a kadai over medium heat. Once hot, add the coated paneer pieces in batches, making sure not to overcrowd. Fry for per batch until golden brown and crispy. Remove and drain on paper towels.
Step 5: Prepare Manchurian Sauce Base
Heat 2 tablespoons oil in a pan. Add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, and 1 chopped green chili. for until fragrant.
Step 6: Add Vegetables
Add 1 medium chopped onion, 2 tablespoons spring onion whites, and 1/2 medium chopped capsicum. for until onions turn translucent.
Step 7: Add Sauces and Seasonings
Add 1 tablespoon soy sauce, 1 tablespoon tomato ketchup, 1 teaspoon chili sauce, salt to taste, and 1/4 teaspoon pepper powder. Mix well and cook for .
Step 8: Add Water and Simmer
Pour in 1/4 cup water and let the mixture for .
Step 9: Add Cornflour Slurry
Mix 1 teaspoon cornflour with 2 tablespoons water to make a slurry. Add this to the pan and stir continuously for until the sauce thickens and turns glossy.
Step 10: Combine Fried Paneer with Sauce
Add the fried paneer pieces to the thickened sauce. Toss gently for so the paneer is well coated and heated through.
Step 11: Garnish and Serve
Add 2 tablespoons chopped spring onion greens. Mix well and serve hot as a starter or with fried rice.
Pro Tips
• Cut paneer into slightly long pieces for better texture.
• Do not overcrowd the pan while frying paneer to ensure even crispiness.
• Mix cornflour slurry well to avoid lumps in the sauce.
Variations
• Replace paneer with tofu for a vegan version.
• Add bell peppers and carrots for extra crunch and flavor.
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