Paneer Manchurian Recipe

Since you’ve already mastered Paneer Chilli, moving to Paneer Manchurian is all about shifting the flavor profile from “spicy-salty” to “tangy-garlicky.” The biggest secret to a great Paneer Manchurian is the texture. Because paneer is soft, you want a slightly thicker, crispier batter than you used for the Gobi version to ensure the cubes don’t get lost in the sauce.

🧀 Crispy Paneer Manchurian (Dry)

Prep time: 15 mins | Cook time: 10 mins | Serves: 2

1. The Batter-Fried Paneer

• The Paneer: 200g Paneer (cut into cubes).

• The Coating: 4 tbsp Cornflour, 2 tbsp Maida, 1 tsp Ginger-garlic paste, 1/2 tsp Black pepper, and a pinch of Salt.

• The Method: Mix the coating with a splash of water to make a thick, smooth batter. Drop the paneer cubes in and coat them well.

• The Fry: Deep fry on medium-high heat until they are pale gold and crunchy.

  • Pro-Tip: Don’t over-fry, or the paneer will become like rubber. As soon as the coating feels hard to the touch, take them out!

2. The Manchurian Sauce

• Aromatics: 2 tbsp Finely minced Garlic (The soul of Manchurian!), 1 tbsp minced Ginger, 2 chopped Green chilies.

• The Veggies: 1 small Onion (finely chopped) and 1/4 cup Spring onion stalks.

• The Sauce Mix:

  • 2 tbsp Tomato Ketchup (gives it that signature tang)

  • 1 tbsp Soy Sauce

  • 1/2 tbsp Red Chili Sauce

  • 1 tsp Vinegar

3. The Method

1. Sauté: Heat 1 tbsp oil in a wok. On high heat, toss in the garlic, ginger, and green chilies. Sauté until the garlic smells toasted.

2. Soften: Add the chopped onions and spring onion stalks. Stir-fry for 1 minute until they turn translucent.

3. The Base: Add the ketchup, soy sauce, chili sauce, and vinegar. Stir for 30 seconds until the sauce starts to bubble.

4. The Glaze: (Optional) Add a “slurry” of 1 tsp cornflour mixed with 2 tbsp water if you want a very glossy, thick coating.

5. The Toss: Throw in the fried paneer cubes. Toss rapidly on high heat for 30–45 seconds. The sauce should coat the paneer like a thick glaze.

6. Garnish: Finish with a generous amount of Spring onion greens.