paneer manchurian recipe

Paneer Manchurian is a spicy, and delightful Indo-Chinese dish which is considered to be one of the   most delicious Indo-Chinese recipes.

Paneer Manchurian

For Paneer Manchurian

paneer

all-purpose flour (maida)

cornstarch

soy sauce

ginger garlic paste

red chili powder

water

For sauce

ginger, chopped

Garlic 2 tablespoons, chopped

green chili, chopped

spring onions, sliced (white + greens)

onion, diced & petals released

medium-sized bell pepper/capsicum, diced (you can use any color)

black pepper powder

chili sauce

tomato ketchup

Salt -

For serving

sesame seeds

spring onion greens, sliced

NOTE: Some ingredients can be replaced

Place the paneer onto the cutting board, cut the paneer (Indian cottage cheese) into cubes, and keep them aside. Add maida (all-purpose) flour, cornstarch, ginger-garlic paste, and soy sauce to a bowl. TIP: Also, add salt if you like. The soy sauce I am using is very salty, so I didn't have to add salt. 

Add paneer cubes and mix well to coat. Also, add 3-4 tablespoons of water to make a semi-thick batter of flour mixture so that paneer cubes are coated well in the flour mixture. Tip: The batter should neither be too thick nor too thin to get a crisp outer layer. Keep the paneer cubes aside for 30 minutes to marinate. 

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Marinate paneer

Heat oil in a wide pan or kadai. Add the marinated, batter-coated paneer cubes to the pan and deep fry them over medium heat until they are lightly golden. Drain and transfer them to a kitchen-tissue-lined plate to remove excess oil. Keep them aside.

Fry Paneer

Add cornstarch and 2-3 tablespoons water to a small bowl. Mix well until combined. Corn starch slurry is ready. Set it aside till use.

Make cornflour slurry

Heat 2 tablespoons oil in a wide non-stick pan on medium heat. Once hot, add chopped ginger, chopped garlic, chopped green chili and sauté for 1 minute or until the ginger-garlic slightly changes color. Next, add 2 tablespoons of spring onions and sauté 30-40 seconds. After that, add onion petals, and bell pepper. Mix well and sauté for 2-3 minutes or till the onions are slightly fragrant. 

Add soy sauce, chili sauce, black pepper, and vinegar, mix and cook for 30 seconds. Add tomato ketchup and mix again. Tip: you can adjust the quantity of chili sauce and tomato ketchup to get the desired flavor. Add 1/4 cup spring onion greens and cook for a minute. 

Turn the heat to low. Mix the cornstarch slurry, and add it to the pan. Mix well and cook till the sauce thickens. TIP: To make paneer Manchurian gravy add 1 cup of more water or vegetable stock. At this point, taste and add salt to taste, if needed. Add the fried paneer cubes and toss well to combine. Cook for 1 minute on high heat. Paneer Manchurian is ready.

Make sauce 

Transfer Paneer Manchurian to a bowl. Garnish it with spring onions and toasted sesame seeds. Serve immediately.

Serving

ENJOY THIS RECIPE.

ENJOY THIS RECIPE

Making this delicious restaurant style Paneer manchurian is super easy with this recipe. It&#039;s a popular Indo-Chinese appetizer made by tossing fried paneer in sweet tangy and spicy manchurian sauce. You can also serve it with noodles or fried side as a side. You can deep fry, pan fry, bake or air fry with this recipe

Paneer Manchurian Recipe

paneer ((Indian cottage cheese))

all-purpose flour ((maida) (prefer organic flour))

corn flour

Salt

red chilli powder ((optional) replace with pepper powder)

Water (as needed to make batter)

oil (olive

garlic (minced)

ginger (minced)

onion

flour

water ((you may need little more, use

soya sauce ((use naturally brewed

tomato sauce ((I used homemade sauce))

sugar

black pepper

vinegar

Spring onion

Prepare all the ingredients for making the sauce and set aside. Heat oil in a kadai for deep frying paneer.

While the oil heats, add corn flour, maida, salt and chilli powder to a bowl. Add water just enough to make a free flowing yet thick batter. The consistency must be moderately thick, not too thick or too runny.

Test if the oil is hot by dropping a small portion of the batter to the oil. It should immediately sizzle and come up to the surface without turning brown. This is the right temperature.

Dip the paneer cubes in the batter and gently drop to the hot oil. Do not disturb them for a minute or 2 until the coating set firmly over the paneer.

Stir often and fry on a medium heat until golden and crisp. Remove them to a steel colander.

Option 1 - Deep Frying

To a mixing bowl add 1 tablespoon soya sauce, 2 teaspoons ketchup (tomato sauce), little sugar and mix well. Add paneer and give a good stir.

To a small bowl, add 1 tablespoon corn starch, 1 tablespoon all-purpose flour and 2 to 3 pinches of black pepper. Mix together and sprinkle all over the paneer.

Coat the paneer well with the flour. If the mixture is too dry, sprinkle little water. Each piece of paneer should be well coated with a thick batter.

Heat a tablespoon of oil in a non-stick pan. When the oil turns hot, place each piece in the oil, each atleast an inch apart. Fry until crisp on both the sides, turning to the other after one side turns golden.

To air fry, place them on a sheet and air fry for 6 to 8 mins at 350 F or 180 C, turn the pieces and air fry for another 5 mins.

Option 2 - No Fry Paneer

Add 1 teaspoon corn starch to a bowl and add ½ cup water. Mix and make a lump free slurry. Keep this aside.

Heat 1 tbsp of oil in a wok. Regulate the flame to high. Add ginger garlic and saute for a min for the nice aroma to comes out.

Next add spring onion whites and fry for a min or two. Add capsicum and saute for another minute.

Pour soya sauce, tomato sauce and corn slurry. Make sure you stir the corn slurry once before pouring to the pan.

Add more water if needed. Reduce the flame to medium and add sugar. Stir and check the taste test.

Add black pepper, salt and vinegar if needed. Let the sauce boil and cook down to a thick consistency.

Add the fried paneer and spring onion greens. Toss the paneer in the sauce well to coat evenly.

Serve paneer manchurian hot with noodles or fried rice.

How to Make Paneer Manchurian

Thank you dear .... For first time I tried making paneer Manchurian... It was amazing... My husband and kids loved it...

This is the only recepie which I got the actual Manchurian style thanks Swathi!!

Tried this tonight. Turned out great!! One of the few husband approved dishes!?

Awesome! Absolutely fantastic and delicious. I made your fried rice, paneer manchurian & gajar halwa for a potluck. All the foods were loved by everyone. My buddies wanted to know how I made such good paneer manchurian. I showed them your website. Thank you. Much Love & god bless

https://www.youtube.com/watch?v=OWTeb2GMlAM

Paneer manchurian is a starter and a side dish from indo chinese cuisine made with Indian cottage cheese known as paneer. To make this, paneer is batter fried and then added to the freshly made manchurian sauce.

You can find the complete recipe of paneer manchurian here on my blog: https://www.indianhealthyrecipes.com/paneer-manchurian-recipe/

Music courtesy : https://www.bensound.com

Paneer manchurian recipe |  Indo chinese paneer manchurian recipe

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Top 2 paneer manchurian recipe recipes from across the web

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