Crispy fried paneer cubes tossed in a tangy, spicy, and savory Manchurian sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight treat.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
400cal
14gprotein
21gcarbs
28g
Ingredients
250 g Paneer (Cut into 1-inch cubes)
4 tbsp Corn Starch (Divided use: 3 tbsp for batter, 1 tbsp for slurry)
2 tbsp All-Purpose Flour (For the batter)
1 tsp Ginger-Garlic Paste (For the batter)
0.5 tsp Black Pepper (Freshly ground, divided)
0.75 tsp Salt (Divided, or to taste)
80 ml Water (Approx. 1/3 cup, for batter and slurry)
Protein-packed paneer Manchurian, perfectly spiced and tangy – a quick, energy-giving snack!
This indo_chinese dish is perfect for breakfast or snack. With 399.59 calories and 13.76g of protein per serving, it's a nutritious choice for your meal plan.
fat
Sesame Oil
(For the stir-fry)
5 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Green Bell Pepper (Medium, cut into 1-inch cubes)
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Red Chili Sauce (Adjust to taste)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance flavors)
0.25 cup Spring Onions (Greens only, chopped for garnish)
Instructions
1
Prepare the Batter
In a mixing bowl, combine 3 tbsp corn starch, 2 tbsp all-purpose flour, ginger-garlic paste, 0.25 tsp salt, and 0.25 tsp black pepper.
Gradually add about 60 ml (1/4 cup) of water, whisking continuously to form a smooth, medium-thick batter. It should coat the back of a spoon without being too runny or too thick.
2
Coat and Fry the Paneer
Gently add the paneer cubes to the batter and toss until each piece is evenly coated.
Heat vegetable oil in a wok or deep pan over medium-high heat. The oil should be hot but not smoking.
Carefully slide the battered paneer cubes into the hot oil, one by one, ensuring they don't clump together. Fry in batches if necessary.
Shallow fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crisp.
Using a slotted spoon, remove the fried paneer and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Manchurian Sauce
In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp of black pepper. Set aside.
In another small bowl, mix the remaining 1 tbsp of corn starch with 2 tbsp of water to create a slurry. This is optional and only needed if you prefer a slightly thicker sauce coating.
4
Stir-fry the Aromatics and Vegetables
Place a clean wok or large pan over high heat. Add 2 tbsp of sesame oil.
Once the oil is hot, add the chopped garlic, ginger, and slit green chilies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes. The vegetables should be slightly tender but still retain a distinct crunch.
5
Combine and Finish
Reduce the heat to medium. Pour the prepared sauce mixture into the wok. Stir and cook for 1 minute until it bubbles slightly.
If using, give the corn starch slurry a quick stir and add it to the pan. Cook for another 30 seconds until the sauce thickens slightly.
Add the fried paneer cubes to the wok. Increase the heat to high and toss everything gently for 1-2 minutes, ensuring the paneer is well-coated with the glossy sauce.
Turn off the heat. Garnish generously with chopped spring onion greens.