Paneer Manchurian Recipe

Paneer Manchurian Recipe with step by step photos. It is one of the easy paneer recipes and an ideal party food as well. These crunchy Paneer Manchurians are packed with proteins and healthy veggies! You can eat it as a starter or with noodles, fried rice or even with pulao. So friends, try this out and share your comments!

Furthermore, I would like to share some of my suggestions for making perfect Paneer Manchurian recipe. Firstly, make sure that batter is not too thick or not too thin. Then add paneer cubes in the batter and mix well. For perfect Manchurian, the batter should coat the paneer cubes evenly. You can also add 1 tsp chilli powder to the batter. If you add chilli powder then reduce the quantity of pepper powder.

Secondly, heat the oil over medium heat and fry until they turn golden brown. Then, in this recipe, I did not use Ajinomoto, but if you want you can add a pinch of Ajinomoto to get a restaurant-style Paneer Manchurian. While Ajinomoto may increase the taste, but it is considered as unhealthy. Furthermore, I didn’t use any food color in this recipe. But if you like you can add a few drops of good quality food color to the batter  or add Kashmiri chilli powder to get a bright color.

Once the Manchurian is prepared, it has to be served immediately, as it may turn soggy if kept for a while.

Finally, you may also like my other Paneer recipes like Paneer Tikka, Palak Paneer, Paneer Jalfrezi, Mattar Paneer Masala, Kadai Paneer, Shahi Paneer, Paneer 65, Paneer Soya bite Korma, Paneer Lababdar, Paneer Butter Masala, Spicy Paneer Tacos, Paneer Bhurji and Palak Paneer Paratha.

Paneer Manchurian Recipe 2020-10-02 04:47:36

Paneer Manchurian Recipe

Serves 3
Prep Time: 00:10
Cook Time: 00:25
Total Time: 00:35

Ingredients

• 200 grams paneer cubes
• to deep fry oil
• 3 tbsp corn flour
• 3 tbsp all purpose flour
• 1 tsp ginger and garlic paste
• 1/2 tsp black pepper powder
• 1/2 tsp or to taste salt
• 1/3 cup water
• 1 tbsp finely chopped garlic
• 1 large sized, finely chopped onion
• 2 tbsp finely chopped spring onion whites and greens
• 1/2 cup finely chopped (I used green, red and yellow) capsicum
• 4 tbsp tomato sauce
• 1 tsp chili and garlic sauce
• 1 tsp (optional) brown sugar
• 1/2 tbsp light soy sauce
• 1 tsp vinegar
• pinch salt
• 2 tbsp oil
• 1 tsp corn flour
• 1 tbsp water
• 2 tbsp finely chopped for garnishing spring onion

Instructions

-Thaw paneer naturally.

For the batter:

In a bowl, mix all purpose flour, corn flour, pepper powder, salt and 1/3 cup water and mix until well combined. Then add ginger and garlic paste and mix well. Make sure that batter is not too thick or not too thin.
Then add paneer cubes in the batter and mix well. For perfect Manchurian, the batter should coat the paneer cubes evenly. Keep it aside.

For frying:

Heat the oil in a frying pan over medium heat, drop the batter coated paneer cubes in batches (8 to 10) in oil and fry till they turn golden brown.
Drain and then transfer the fried paneer cubes over kitchen tissues to observe excess oil.
Deep fry remaining paneer cubes also and keep it aside.

For the sauce:

Heat 2 tbsp of oil in a wide pan, add chopped garlic, fry until they become golden brown.
Add chopped spring onions, stir-fry for 1 minute or until transparent.
Then add finely chopped onions and saute until golden browned. Also, add chopped capsicums, stir fry until half cooked but still they are crunchy. Pour tomato ketchup, soy sauce, vinegar, brown sugar, chili and garlic sauce, and salt, give a quick stir.
Then add fried paneer cubes and saute well over high heat for a minute or until the sauce well coated with paneer.
Meanwhile, mix 1 tsp of cornflour with 1 tbsp of water and pour this mixture over the paneer manchurian and give a good stir.
Finally, garnish it with spring onion and serve Paneer Manchurian with noodles.

By Santhi Therese
The Indian Claypot

In a bowl, mix all purpose flour, corn flour, pepper powder, salt and
1/3 cup water and mix until well combined.

Then add ginger and garlic paste and mix well.

Make sure that batter is not too thick or not too thin.

Then add paneer cubes in the batter and mix well.

For perfect Manchurian, the batter should coat the paneer cubes evenly.
Keep it aside.

Meanwhile, heat the oil in a frying pan over medium heat, drop the batter
coated paneer cubes in batches (8 to 10) in oil

and fry till they turn golden brown.

Drain and then transfer the fried paneer cubes over kitchen tissues to observe
excess oil. Deep fry the remaining paneer cubes also and keep it aside.

Heat 2 tbsp of oil in a wide pan, add chopped garlic, fry till they
become golden brown.

Add chopped spring onions, stir-fry for 1 minute or until transparent.

Then add finely chopped onions and saute till golden brown.

Also, add chopped capsicums, stir fry until half cooked but still they are crunchy.

Pour tomato ketchup, soy sauce, vinegar, brown sugar, chili and garlic sauce,
and salt,

give a quick stir.

Then add fried paneer cubes and saute well over high heat for a minute or
until the sauce well coated with paneer.

Meanwhile, mix 1 tsp of cornflour with 1 tbsp of water

and pour this mixture over the paneer manchurian and give a good stir.

Finally, garnish it with spring onion and serve Paneer Manchurian with noodles.