Ever wondered how to turn simple cottage cheese into a mouthwatering, saucy starter that feels straight out of your favorite Indo‑Chinese joint?
Meet Paneer Manchurian—crispy paneer sticks bathed in a tangy‑spicy sauce, perfect for your next gathering or cozy movie night.
A Bite of Indo‑Chinese Fusion
Originating from the bustling kitchens of Kolkata, Indo‑Chinese cuisine blends Chinese cooking techniques with bold Indian spices.
Paneer Manchurian exemplifies this marriage: cubes of Indian paneer get a Chinese‑style batter and sauce makeover, resulting in a dish that’s both familiar and thrillingly new.
Why You’ll Love This Paneer Manchurian
- Crispy‑tender texture: Double‑fried paneer stays golden‑crisp outside and soft inside.
- Bold, balanced sauce: Tomato ketchup, soy, garlic, and ginger form a sweet‑savory glaze with a chili kick.
- Vegetarian crowd‑pleaser: Even meat‑lovers can’t resist these tasty bites.
- Quick assembly: From cutting paneer to serving, you’ll be digging in within 45 minutes.
Ingredient Breakdown
- Paneer Sticks: Provide mild, milky base that soaks up the sauce.
- Maida & Corn Flour: Create a lacy, ultra‑crisp batter.
- Chili & Pepper Powder: Layered heat for the batter and sauce.
- Garlic & Ginger: Build the aromatic backbone of the sauce.
- Tomato Ketchup & Soy Sauce: Sweet‑savory duo that defines Indo‑Chinese flavor.
- Corn Flour Slurry: Thickens sauce to coat each paneer stick.
- Spring Onions: Fresh crunch and herbal brightness.
🌿 Vegan Swap: Swap paneer for firm tofu, use gluten‑free flour in the batter.
Cooking It—A Kitchen Chat
First, slice your paneer into firm sticks and whisk together maida, corn flour, salt, pepper, and chili powder with water into a smooth batter. Dunk each stick, then deep‑fry briefly on medium‑high heat until the edges just turn golden. Set aside so they stay crisp.
Next, in a wide pan, heat a splash of oil and sauté chopped garlic, ginger, and onions until translucent. Stir in chili and pepper powders, then swirl in tomato ketchup and soy sauce. Pour a little water to loosen, then whisk in your corn flour slurry—watch it bubble into a glossy, clingy sauce. Gently fold in the fried paneer, ensuring each piece is draped in that irresistible glaze. Finish with a shower of chopped spring onion whites and greens.
💡 Pro Tip: Fry paneer just until the edges turn golden—overfrying makes them rubbery instead of tender-crisp.
What Goes Along
- Fried Rice or Noodles: Classic combo to turn this starter into a full meal.
- Chili Garlic Sauce Dip: For anyone who wants an extra punch.
- Cucumber Raita: A cooling counterpart to balance the heat.
How to Serve
Pile your crispy, saucy paneer on a platter, garnish with spring onion greens, and serve hot. Offer toothpicks for easy snacking or small bowls for dipping alongside fried rice.
Packing & Leftovers
- Storage: Keep paneer and sauce separately in airtight containers for up to 2 days. Reheat paneer in a hot oven or air fryer to maintain crispness.
- Lunchbox Friendly: Pack rice and paneer Manchurian side by side; reheat on medium flame, stirring gently.
Party & Bulk Prep
For crowds, double the recipe and use two woks or deep pans to fry paneer in batches. Keep sauce warm in a chafing dish and let guests help themselves to endless crunchy bites.
Ready to wow your friends with an Indo‑Chinese classic they can’t stop talking about? Whip up this Paneer Manchurian tonight—and watch those plates disappear!
Paneer Manchurian
Description
This restaurant-style Paneer Manchurian is a crispy, spicy, and irresistibly flavorful Indo-Chinese starter. Paneer sticks are coated in a light batter, deep-fried until golden, and tossed in a tangy, garlicky sauce with just the right kick of heat. It's perfect as a party appetizer or a fun evening snack and comes together in under 40 minutes. Whether you're cooking for guests or craving your favorite restaurant flavors at home, this recipe delivers bold taste with easy steps. Serve it hot and garnish with fresh spring onions for that authentic touch!
Ingredients
Instructions
Prep Work
-
Cut paneer sticks
Slice the paneer into even sticks and set aside
-
Chop onion
Peel and dice the onion into bite‑sized pieces -
Mince garlic & ginger
Finely chop garlic and ginger -
Prep spring onions
Separate whites from greens and chop each
Method
-
Make batter
Mix maida, corn flour, salt, pepper and red chilli powder, then add water to form a smooth batter
-
Coat and fry paneer
Dip paneer sticks in batter, deep fry until lightly golden on medium‑high flame, then drain and set aside
-
Sauté aromatics
Heat oil, add garlic, ginger and onion; sauté until fragrant and translucent -
Add spices & sauces
Stir in chilli powder, pepper, ketchup and soy sauce -
Thicken sauce
Pour in water, bring to a simmer, then whisk in corn flour slurry and cook until sauce coats the spoon
-
Toss paneer
Add fried paneer and spring onion whites; toss gently until well coated -
Finish & garnish
Sprinkle spring onion greens over the top and serve hot
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 520mg22%
- Total Carbohydrate 16g6%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 12g24%
- Vitamin A 200 IU
- Vitamin C 4 mg
- Calcium 250 mg
- Iron 1.2 mg
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
