Paneer Manchurian Recipe:
Paneer Manchurian is a celebrated dish that beautifully marries the essence of Indian spices with the zest of Chinese flavors. This Indo-Chinese culinary delight features soft and succulent cubes of paneer (Indian cottage cheese) coated in a spicy, tangy, and aromatic Manchurian sauce. Whether served dry as an appetizer or with gravy as a side dish, Paneer Manchurian has become a popular favorite at parties, restaurants, and home kitchens alike.
This dish is an ideal representation of fusion cuisine — where the tender texture of paneer meets the bold, umami-rich sauce that’s characteristic of Chinese street food. The sauce, typically made from a combination of soy sauce, chili sauce, garlic, ginger, vinegar, and spring onions, creates a depth of flavor that’s both fiery and savory, making it irresistible to spice lovers.
Dry Paneer Manchurian, in particular, is a star among Indo- Chinese starters. important like its counterpart, Gobi Manchurian, which uses crisp cauliflower boutonnieres, this form barters in soft paneer cells that are first carpeted in a light cornflour batter and shallow- fried to golden perfection. 1. The crisp surface of the paneer contrasts beautifully with its soft innards, creating a pleasurable mouthfeel in every bite.
Not only is Paneer Manchurian a treat for the taste buds, but it’s also relatively simple to prepare, making it a go-to choice for casual dinners and festive gatherings alike. It offers a quick way to impress guests with minimal ingredients and maximum flavor. Whether you’re an amateur home cook or an experienced chef, this dish is a must-have in your Indo-Chinese recipe arsenal.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4 servings
Ingredients:
| 250 gms (1/2 lbs) Paneer (cottage cheese) |
| 250 gms (1/2 lb) Paneer (cottage cheese) |
| 4 tablespoons Cornflour (corn starch) |
| 1/2 teaspoon Garlic Paste |
| 1/2 teaspoon Ginger Paste |
| Cooking Oil |
| Salt |
| 1/4 cup Water |
| For Sauté |
| 1/2 teaspoon Garlic Paste |
| 1/2 teaspoon Ginger Paste |
| 1/4 cup finely chopped Capsicum |
| 1 small Onion, finely chopped |
| 1 Green Chilli, finely chopped |
| 2 tablespoons finely chopped Spring Onion |
| 2 tablespoons Cooking Oil |
| 1 tablespoons Soy Sauce |
| 1/2 tablespoon Chilli Sauce |
| 2 tablespoons Tomato Ketchup |
| Salt |
Directions for Manchurian :
1. Prepare the Paneer Condiment
Begin by cutting fresh paneer( Indian cabin rubbish) into small, suck – sized cells. Ensure that the cells are unevenly shaped for invariant cuisine. In a mixing coliseum, combine 2 teaspoons of all-purpose flour( maida), 2 teaspoons of cornflour, a pinch of salt, 1 tablespoon of gosto paste, and 1 tablespoon of garlic paste. Gradually add about 1/4 cup of water while stirring continuously to form a smooth, lump-free, and thick batter. The batter should be thick enough to cover the paneer cells well without trickling off.
Once the batter is ready, gently add the paneer cells into the coliseum. Using a ladle or your hands, mix well to ensure that each paneer cell is completely covered with the scrumptious batter. Allow the marinated paneer to rest for roughly 20 minutes. This step helps the flavors to access and enhance the taste when fried.
2. Deep-Fry the Marinated Paneer
Begin by heating a generous amount of oil in a deep frying pan or kadai over medium heat. It’s important to allow the oil to reach the right temperature for frying—too hot and the paneer may burn on the outside while remaining undercooked inside; too cold and it may absorb excess oil, becoming soggy. To check if the oil is ready, simply drop a small bit of the batter into it. If it immediately sizzles and rises to the surface, the oil has reached the ideal frying temperature.
Once the oil is ready, carefully slide in the marinated paneer cubes in small batches. Avoid adding too many pieces at once, as overcrowding the pan can lower the oil temperature and result in uneven cooking. Gently stir or flip the paneer cubes occasionally to ensure all sides cook evenly and develop a uniform golden-brown color. This also helps in achieving that light, crispy exterior while keeping the inside soft and flavorful.
Continue frying each batch until the paneer pieces are crisp and golden. Remove them using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining marinated paneer cubes.
3. Drain the redundant oil painting once the paneer cells are beautifully golden and crisp, use a slotted ladle to remove them from the oil painting. Transfer them to a plate lined with kitchen paper towels or a spongy towel. This step helps drain off any redundant oil painting, keeping the final dish lighter and lower slippery while conserving the paneer’s crisp texture.
Directions for Sauté :
1. Prepare the Manchurian Sauce Base in a large, wide-bottomed wok or deep pan, heat about 2 tablespoons of oil over a medium flame. Using a broad pan is key, as it provides enough surface area for quick and even stir-frying—an essential technique in Indo-Chinese cooking that helps maintain the texture of ingredients while locking in flavor.
Once the oil is hot but not smoking, add 1 teaspoon each of freshly prepared ginger paste and garlic paste. These two aromatic bases form the heart of most Indo-Chinese sauces. Sauté them for about 30 seconds, stirring constantly to prevent sticking or burning. This initial tempering infuses the oil with bold, savory undertones that create the signature depth of flavor characteristic of Manchurian dishes. You’ll know it’s ready when the raw aroma fades and the mix releases a rich, fragrant smell.
2. Add Vegetables for Texture and Flavor. Now it’s time to build on that aromatic base with some heat and crunch. Add 1 to 2 finely chopped green chilies, depending on your spice preference. Stir them in quickly to release their natural oils and pungency.
Next, add 1 medium-sized onion and 1 small green capsicum (bell pepper), both chopped into bite-sized squares. The onions provide a slight sweetness and crunch, while the bell pepper introduces a mild, earthy flavor and vibrant color. These vegetables not only add layers of taste and texture but also help balance the richness of the fried paneer and the sauce.
Sauté the vegetable mixture over medium-high heat for approximately 2 to 3 minutes. Allow the onions to soften just enough to become slightly translucent while keeping a bit of their natural crunch intact. Be sure to stir the contents regularly to promote even cooking and prevent anything from sticking to the bottom of the pan. The aim is to preserve the crisp texture of the vegetables, which is essential for that classic Indo-Chinese stir-fry experience.
3. Add Sauces and Fried Paneer once the vegetables are halfway cooked, reduce the heat slightly, and add your sauce components. Pour in:
1 tablespoon of soy sauce for that deep, savory umami base
1 tablespoon of tomato ketchup to bring a sweet and tangy balance
1 teaspoon of red chili sauce to give it a spicy kick
Stir everything well to combine, letting the sauces simmer for a minute or two so their flavors meld together and form a thick, glossy coating. At this point, give the sauce a quick taste and fine-tune the seasoning if necessary. Keep in mind that soy sauce brings a natural saltiness, so go easy on any additional salt. Once the flavor is balanced, carefully add the fried paneer cubes to the wok. Gently fold them into the sauce using a soft hand to avoid breaking the delicate paneer. Finally, add a handful of finely chopped spring onion greens to enhance the dish with a fresh, vibrant touch and a pop of color.
4. Garnish and serve your Dry Paneer Manchurian is now ready to impress! Turn off the heat and transfer the contents to a serving platter while still hot. Garnish generously with freshly chopped spring onion greens to add a refreshing crunch and a splash of color to the dish.
Serve immediately as an appetizer or snack on its own, or pair it with fried rice, Hakka noodles, or a simple vegetable stir-fry to create a complete Indo-Chinese meal. This dish is best enjoyed hot, while the paneer retains its crispy exterior and the sauce clings tightly to every bite.
Tips for Perfect Paneer Manchurian:
- The rich, savory essence of Manchurian dishes largely comes from the combination of soy sauce and chili sauce, which together create the signature depth and heat of the dish. You can tweak the quantities to suit your taste — add more chili sauce for extra heat or more soy sauce for a deeper umami kick.
- Batter Consistency Matters:
- The batter used to coat the paneer should be neither too runny nor overly thick. A thin batter won’t stick properly to the paneer, while an overly thick one can lead to a dense coating that lacks crispness. Aim for a medium-thick consistency that clings well and crisps up when fried.
Taste: Soft and fiery with a decent complex flavor of soya sauce, ginger, and garlic.
Serving Ideas: Serve it as a starter or as an evening snack with tomato ketchup and chili sauce.