Paneer Manchurian Gravy

Name: Paneer Manchurian Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g paneer (cut into 1-inch cubes); 0.5 cup corn flour (divided (for batter and slurry)); 0.25 cup all-purpose flour; 2 tbsp water (for batter); 2 cup oil for deep frying; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, diced into cubes); 1 pcs bell pepper (medium, diced into cubes); 2 tbsp soy sauce; 1 tbsp vinegar (white distilled); 2 tbsp tomato ketchup; 1 tbsp red chili sauce; 1 pinch salt (for batter and gravy); 1 pinch black pepper; 2 tbsp spring onion (greens only, finely chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crispy golden paneer cubes tossed in a glossy, spicy, and tangy Manchurian gravy. This Indo-Chinese classic combines the rich bite of cottage cheese with bold soy, vinegar, and chili notes. Perfect for a restaurant-style dinner at home, ready in under 40 minutes.

PREP

20m

COOK

20m

SERVES

1 KATORI

445 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the paneer batter.
1.Pat the paneer cubes dry with a kitchen towel.
2.In a mixing bowl, combine 1/4 cup corn flour, all-purpose flour, a pinch of salt, and black pepper.
3.Add 2 tbsp water gradually, whisking until a smooth, thick batter forms. Ensure no lumps remain.
TIPThe batter should coat the back of a spoon and cling to the paneer without dripping.
fry · ~10 min
Fry the paneer until golden.
1.Heat oil for deep frying in a wok over medium-high heat (175°C / 350°F).
2.Dip each paneer cube into the batter, coating evenly.
3.Slide coated paneer gently into the hot oil in batches. Do not overcrowd the pan.
4.Fry for 3-4 minutes, turning occasionally, until crisp and light golden.
5.Remove with a slotted spoon and drain on paper towels.
TIPMaintain oil temperature — if the oil is too cool the paneer will absorb it, becoming greasy.
saute · ~4 min
Stir-fry the aromatics.
1.Heat 2 tbsp oil in a separate wok or large pan over high heat.
2.Add chopped garlic and ginger. Sauté for 30 seconds until fragrant.
3.Add slit green chilies and diced onions. Stir-fry for 1-2 minutes — onions should remain slightly crunchy.
4.Toss in the diced bell pepper and cook for another minute.
TIPKeep the flame high and the vegetables moving. Indo-Chinese cooking relies on high-heat wok tossing for smoky flavor.
saute · ~3 min
Build the Manchurian sauce.
1.Pour the soy sauce, vinegar, ketchup, and red chili sauce into the wok.
2.Add the remaining pinch of salt. Stir well to combine.
3.Immediately pour in 1.5 cups of water and bring to a rolling boil.
TIPAdding sauces directly onto the hot pan surface before the liquid slightly caramelizes them, deepening the flavor.
simmer · ~4 min
Thicken the gravy and add paneer.
1.In a small bowl, mix the remaining 1/4 cup corn flour with 1/4 cup cold water to make a smooth slurry.
2.Reduce the heat to medium. Slowly pour the slurry into the simmering sauce, stirring continuously.
3.Simmer for 2-3 minutes until the gravy turns glossy and thick enough to coat the back of a spoon.
4.Gently fold in the fried paneer cubes and let them warm through in the gravy for 1 minute.
TIPAlways mix the corn flour with cold water before adding to a hot liquid to prevent lumps.
garnish · ~1 min
Garnish with spring onions and serve hot.
Transfer the Paneer Manchurian Gravy to a serving bowl. Scatter the chopped spring onion greens generously on top. Serve immediately.

PRO TIPS

What to keep in mind.

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

1
Pat paneer cubes completely dry before battering to ensure the batter sticks and doesn't slide off during frying.
2
Fry paneer in small batches and maintain oil at 175°C to keep them crisp and non-greasy.
3
Use a high flame for stir-frying aromatics and veggies to get that signature smoky Indo-Chinese wok flavor.
4
Always mix corn flour slurry with cold water first to avoid lumps when thickening the gravy.
5
Add fried paneer to the gravy just before serving to preserve its crispy texture.
6
Taste the gravy before adding salt — soy sauce and ketchup already contribute significant saltiness.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with extra-firm tofu (pressed and cubed) and use the same batter and frying method. The result is a plant-based version with identical texture and flavor.

low oil

Low-oil

Skip deep-frying the paneer. Instead, toss the battered cubes in 2 tsp oil and air-fry at 200°C for 10-12 minutes, shaking halfway. This reduces oil significantly while keeping the paneer crisp.

high protein

High-protein

Increase protein by adding 100g sliced mushrooms and 100g cubed steamed chicken (or soya chunks for vegetarian) along with the paneer. Cook the additional proteins separately before folding into the gravy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Paneer is an excellent source of high-quality dairy protein, which supports muscle repair and keeps you full longer.

✓

Contains Digestive Aids

Ginger and garlic in this dish are known for their digestive and anti-inflammatory properties.

✓

Source of Vitamin C

Bell peppers and green chilies provide vitamin C, which supports immune health and iron absorption.

QUESTIONS?

Frequently asked questions

The paneer was likely too moist — pat it completely dry with paper towels before dipping. Also, ensure the batter is thick enough to coat the paneer without dripping.

PAIRS WELL WITH