Paneer Manchurian Recipe

Are you looking for an easy and delicious party food that's packed with protein and healthy veggies? Look no further than Paneer Manchurian!

Paneer Manchurian Recipe

Are you looking for an easy and delicious party food that's packed with protein and healthy veggies? Look no further than Paneer Manchurian! This crunchy dish is perfect as a starter or served alongside noodles, fried rice, or even pulao. Plus, it's simple to make with step-by-step photos to guide you along the way.

To ensure your Paneer Manchurian turns out perfectly every time, try these tips: make sure the batter isn't too thick or too thin, and coat the paneer cubes evenly. For an extra kick of spice, add a teaspoon of chili powder to the batter (but reduce the amount of pepper powder accordingly). When frying, use medium heat and cook until the paneer cubes are golden brown.

While some recipes call for Ajinomoto and food coloring, this recipe doesn't require either. However, if you'd like a restaurant-style Paneer Manchurian, you can add a pinch of Ajinomoto or a few drops of food coloring to the batter. Just remember to serve the dish immediately after preparing to prevent it from becoming soggy. Give this Paneer Manchurian recipe a try and share your comments with us!

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.

You may also like my other Paneer recipes posts and recipes like Pan Fried Paneer Tikka, Paneer Tikka, Spinach Cottage Cheese Curry/Palak Paneer, Paneer Jalfrezi Recipe, Kadai Paneer, Paneer Butter Masala, Soya Chunks Paneer Korma, Paneer Manchurian Dry, Paneer 65, Spicy Paneer Tacos, Paneer Bhurji, Paneer Lababdar /Cottage Cheese gravy, Stuffed Palak Paneer Paratha, Shahi Paneer (Cottage Cheese gravy) .


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