Crispy fried paneer cubes tossed in a savory, sweet, and tangy Manchurian sauce. This popular Indo-Chinese dish is a flavor explosion, perfect to serve with fried rice or noodles for a satisfying meal.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
342cal
14gprotein
18gcarbs
23g
Ingredients
250 g Paneer (cut into 1-inch cubes)
3 tbsp All-Purpose Flour
4 tbsp Corn Flour (3 tbsp for batter, 1 tbsp for slurry)
1 tsp Ginger-Garlic Paste
3 tbsp Soya Sauce (1 tbsp for batter, 2 tbsp for gravy)
1 tsp Black Pepper Powder (1/2 tsp for batter, 1/2 tsp for gravy)
0.75 tsp Salt (1/4 tsp for batter, 1/2 tsp for gravy)
570 ml Water (approx. 70ml for batter, 500ml for gravy)
A classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
About Paneer Manchurian Gravy with Veg Hakka Noodles
Tangy Paneer Manchurian with aromatic Hakka noodles - a soul-satisfying, kid-approved dinner!
This indo_chinese dish is perfect for dinner. With 682 calories and 23.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 cloves Garlic (finely chopped)
1 inch Ginger (finely chopped)
2 Green Chili (slit lengthwise)
1 Onion (medium, cut into 1-inch cubes)
1 Capsicum (medium, deseeded and cut into 1-inch cubes)
1 tbsp Red Chili Sauce (adjust to taste)
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar (optional, to balance flavors)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare and Fry the Paneer
In a mixing bowl, create a batter by whisking together 3 tbsp all-purpose flour, 3 tbsp corn flour, 1 tsp ginger-garlic paste, 1 tbsp soya sauce, 1/2 tsp black pepper powder, and 1/4 tsp salt.
Gradually add approximately 70 ml of water, whisking continuously to form a smooth, medium-thick batter without any lumps.
Add the paneer cubes to the batter and gently toss to coat them evenly.
Heat 1 cup of oil in a kadai or pan over medium-high heat for shallow frying.
Once the oil is hot, carefully slide in the battered paneer cubes one by one. Do not overcrowd the pan; fry in batches if necessary.
Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
Remove the fried paneer with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Set aside.
2
Sauté Aromatics and Vegetables
Heat 2 tbsp of oil in a large wok or pan over high heat.
Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until they become fragrant.
Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still crunchy.
3
Create the Manchurian Gravy
Reduce the heat to medium. Add the remaining 2 tbsp soya sauce, 1 tbsp red chili sauce, 2 tbsp tomato ketchup, and 1 tsp white vinegar to the wok. Stir well to combine.
Pour in 500 ml of water. Add the remaining 1/2 tsp salt, 1/2 tsp black pepper powder, and 1/2 tsp sugar. Mix everything together.
Bring the mixture to a vigorous boil.
In a small bowl, prepare a slurry by mixing the remaining 1 tbsp of corn flour with 2-3 tbsp of cold water until smooth.
While stirring the gravy continuously, slowly pour in the cornflour slurry. Continue to cook and stir for 2-3 minutes until the gravy thickens to your desired consistency.
4
Combine and Serve
Gently add the fried paneer cubes into the simmering gravy.
Mix carefully to coat the paneer with the sauce. Let it simmer for only 1-2 minutes, just enough for the paneer to absorb the flavors without becoming soggy.
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve Paneer Manchurian Gravy hot with your choice of steamed rice, fried rice, or hakka noodles.
340cal
9gprotein
48gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
