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.
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.
🌿 Vegan Swap: Swap paneer for firm tofu, use gluten‑free flour in the batter.
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.
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.
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!
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!
Slice the paneer into even sticks and set aside
Mix maida, corn flour, salt, pepper and red chilli powder, then add water to form a smooth batter
Dip paneer sticks in batter, deep fry until lightly golden on medium‑high flame, then drain and set aside
Pour in water, bring to a simmer, then whisk in corn flour slurry and cook until sauce coats the spoon
Sprinkle spring onion greens over the top and serve hotServings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
