How do I keep Paneer Manchurian dry and not soggy?

Use only a lightly thickened sauce, toss the paneer in at the end, and serve immediately so the coating keeps some crisp edges.

Can I make this recipe without deep-frying?

Yes. You can shallow-fry, bake, or air-fry the coated paneer, though the crust will be a bit less puffy than deep-fried.

Can I prepare Paneer Manchurian Dry in advance?

You can fry the paneer and chop the vegetables ahead, but toss everything together just before serving to preserve the texture.

What can I serve with Paneer Manchurian Dry?

It works well as a starter on its own or as a side with hakka noodles, fried rice, or simple vegetable rice.

Why is my sauce not turning glossy?

The cornflour slurry may not have been mixed well or cooked long enough. Stir it smooth first, then simmer briefly until it coats the spoon.

Home / Recipes / indo_chinese / Paneer Manchurian Dry

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Paneer Manchurian Dry

RATING

4.6/5(178)

TASTE SCORE

9/10

Crisp paneer cubes tossed in a glossy Indo-Chinese sauce with garlic, ginger, spring onion, and peppers. It has a nice balance of savory, tangy, and mildly spicy flavors, making it perfect as a starter or side.

PREP

20m

COOK

20m

SERVES

1 KATORI

427 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Prepare the paneer and batter.
1.Place the paneer cubes in a bowl.
2.Add all-purpose flour, 3 tbsp cornflour, black pepper, and salt.
3.Pour in 0.25 cup water and mix gently to coat the paneer in a thick batter.
TIPKeep the batter thick so it clings well to the paneer and stays crisp after frying.
fry · ~8 min
Fry the paneer.
1.Heat oil for frying in a kadai over medium heat.
2.Slide in the coated paneer cubes in batches.
3.Fry until light golden and crisp on the outside, about 2 to 3 minutes.
4.Lift out and drain well.
TIPDo not overcrowd the pan or the coating can turn soggy and stick together.
prep · ~1 min
Mix the slurry.
Stir 1 tsp cornflour with 2 tbsp water in a small bowl until smooth and lump-free.
saute · ~4 min
Cook the aromatics and peppers.
1.Heat 1 tbsp oil in a wide pan over medium-high heat.
2.Add garlic, ginger, and green chili and sauté for 30 seconds.
3.Add the spring onion whites and capsicum.
4.Cook for 2 to 3 minutes until slightly tender but still crisp.
TIPKeep the heat fairly high so the vegetables stay crunchy and get a quick stir-fried flavor.
mix · ~2 min
Build the sauce.
Add soy sauce, vinegar, tomato ketchup, red chili sauce, and 0.25 cup water. Mix well and bring everything together.
simmer · ~2 min
Thicken the sauce lightly.
Pour in the cornflour slurry and cook for 1 to 2 minutes, stirring, until the sauce turns glossy and lightly coats the spoon.
assemble · ~2 min
Toss the paneer in the sauce.
Add the fried paneer and toss gently until each piece is well coated and the sauce clings to the surface without becoming wet.
TIPToss only at the end to keep the paneer coating crisp around the edges.
garnish · ~1 min
Finish with spring onion greens.
Add the spring onion greens, toss once, and turn off the heat.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the paneer dry before coating so the batter grips well and fries up crisper.
2
Keep the batter thick and clingy; a runny batter will slide off and make the sauce watery later.
3
Fry the paneer only to light golden, not deep brown, so it stays soft inside after tossing in sauce.
4
Stir the cornflour slurry again right before adding, since it settles quickly at the bottom.
5
Cook the capsicum on high heat just until slightly blistered; it should stay crunchy in a dry Manchurian.
6
Toss the fried paneer into the sauce at the very end and serve immediately for the best texture.
7
If making ahead, fry the paneer first and prepare the sauce base separately; combine just before serving.