Paneer Manchurian Dry
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.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.
- c.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
Step 2
- a.Coat and Fry the Paneer
- b.Gently add the paneer cubes to the batter and toss until each piece is evenly coated.
- c.Heat vegetable oil in a wok or deep pan over medium-high heat. The oil should be hot but not smoking.
- d.Carefully slide the battered paneer cubes into the hot oil, one by one, ensuring they don't clump together. Fry in batches if necessary.
- e.Shallow fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crisp.
- f.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
Step 3
- a.Prepare the Manchurian Sauce
- b.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.
- c.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
Step 4
- a.Stir-fry the Aromatics and Vegetables
- b.Place a clean wok or large pan over high heat. Add 2 tbsp of sesame oil.
- c.Once the oil is hot, add the chopped garlic, ginger, and slit green chilies. Sauté for 30-40 seconds until fragrant.
- d.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
Step 5
- a.Combine and Finish
- b.Reduce the heat to medium. Pour the prepared sauce mixture into the wok. Stir and cook for 1 minute until it bubbles slightly.
- c.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.
- d.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.
- e.Turn off the heat. Garnish generously with chopped spring onion greens.
- f.Serve immediately to enjoy the crispy texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy paneer, double-fry it. Fry once until light golden, remove, and then fry again in hot oil for a minute just before tossing in the sauce.
- 2Always stir-fry on high heat to keep the vegetables crisp and prevent them from becoming soggy.
- 3Prepare all your ingredients (chopped veggies, sauces) before you start stir-frying, as the process is very fast.
- 4Do not let the fried paneer sit in the sauce for too long before serving, as it will lose its crispiness.
- 5Ensure your paneer is firm. If it's too soft, press it under a heavy weight for 20-30 minutes to remove excess moisture.
Adapt it for your goals.
Protein Swap
Replace paneer with firm tofu, mushrooms, or gobi (cauliflower) for a different texture. The frying method remains the same.
Gravy VersionGravy Version
To make Paneer Manchurian with gravy, double the sauce ingredients and add 1 to 1.5 cups of water or vegetable broth after sautéing the vegetables. Bring to a boil, then add a larger corn starch slurry (2 tbsp corn starch in 4 tbsp water) to thicken.
Add More VeggiesAdd More Veggies
Incorporate other vegetables like colored bell peppers, carrots, or baby corn for more color and crunch.
Gluten FreeGluten-Free
To make this gluten-free, replace the all-purpose flour with rice flour or more corn starch, and use gluten-free tamari instead of soy sauce.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Calcium
As a dairy product, paneer provides a significant amount of calcium, which is vital for maintaining strong bones and teeth.
Provides Vitamin C
The bell peppers (capsicum) in this dish are a great source of Vitamin C, an antioxidant that supports the immune system and skin health.
Frequently asked questions
Paneer Manchurian is an indulgent dish and not typically considered healthy. It is high in fat and sodium due to the deep-frying process and the use of various sauces. However, it can be enjoyed in moderation as a treat. To make it healthier, you can pan-fry or bake the paneer instead of deep-frying.