Paneer Manchurian

Paneer Manchurian Recipe With step by step Photos – Sweet, sour, umami Indo Chinese recipe of paneer manchurian gravy.

It is a delectable Indo Chinese recipe. You will find Paneer Manchurian and Veg Manchurian on many Indian restaurants’ Chinese menus. 

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Paneer Manchurian, Paneer Manchurian Recipe

This delicious recipe is for a Paneer Manchurian gravy or curry. If you like the Dry version, then please check the notes section in the recipe details below or check this Dry Paneer Manchurian Recipe.

Instead of Paneer, you could also use Tofu for this recipe. I love Chinese food, be it the authentic original Chinese food or the Indo Chinese Food.

This Paneer Manchurian gravy recipe is easy to make. Whenever you make Indo Chinese cuisine at home, please don’t forget to add celery. Celery gives so much flavor and makes it really Chinese 🙂 If you don’t add celery, then something will be missing in the dish and you can actually feel it in the taste.

However if you don’t have celery then you can skip adding it and the paneer manchurian will still taste good.

paneer manchurian recipe

You can serve it hot garnished with spring onion greens with fried rice or veg noodles.

How to make Paneer Manchurian

Frying Paneer Cubes

1: Dice 200 grams paneer (cottage cheese) into cubes or squares. Mix 2 tbsp corn flour, ½ tsp chopped ginger-garlic, black pepper powder (as required) and salt (as required). Mix the whole mixture well.

paneer cubes for paneer manchurian recipe

2: Heat 4-5 tbsp oil in a wok or kadai. Shallow fry the flour-coated paneer cubes till light golden.

fry paneer to make paneer manchurian recipe

3: Drain on kitchen tissues and keep aside. Don’t over fry as the paneer cubes might become dense.

paneer cubes for paneer manchurian recipe

4: If there is extra oil in the wok, then remove it in a bowl. Add spring onions to the oil and stir fry till the onions become translucent. Add 5-6 finely chopped garlic, ½ inch finely chopped ginger, 1 finely chopped green chilli, 1 tsp chopped celery and stir fry for some seconds.

fried herbs for paneer manchurian recipe

5:  Now add 2 tsp soy sauce, 1 or 1.5 tbsp tomato sauce and 1.5 cup veg stock or water. Cook till the mixture begins to simmer.

soy sauce for preparing paneer manchurian recipe

6: Add the cornflour paste (2 tbsp corn flour + ½ cup water). Stir so that the no lumps are formed.

making paneer manchurian recipe

7: Simmer and keep on stirring till the gravy begins to thicken. Once the desired consistency of thickness is done, add the fried paneer cubes, (¼ or ½) tsp black pepper powder, 1 tsp sugar, 1 tsp white vinegar and salt as required.

paneer manchurian, paneer manchurian recipe

8: Stir and simmer for 1 or 2 minutes. Serve Paneer Manchurian hot garnished with spring onion greens with some veg fried rice or veg noodles. I served it with an Asian veg pulao.

paneer manchurian, paneer manchurian recipe

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Paneer Manchurian

5 from 11 votes
Sweet, sour, umami indo Chinese recipe of paneer manchurian gravy.
Paneer Manchurian Recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
Course:main course
Cuisine:indo chinese
Servings (change the number to scale):4
(1 CUP = 250 ML)


main ingredients

  • 200 grams cottage cheese (paneer) or tofu
  • 1 small capsicum (green bell pepper) - chopped or thinly sliced, optional
  • 1.5 cups veg stock or water
  • ¼ or ½ teaspoon black pepper powder
  • ½ cup chopped spring onion (scallion whites)
  • 1 green chilli, finely chopped
  • ½ inch ginger, finely chopped
  • 5-6 garlic, finely chopped
  • 1 teaspoon celery, chopped
  • 2 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 or 1.5 tablespoon tomato sauce
  • 1 teaspoon apple cider or white vinegar
  • salt as required
  • 4 to 5 tablespoons oil for frying the paneer
  • a few spring onions for garnishing (scallion greens)

for the corn flour paste

  • 2 tablespoon corn flour
  • ½ cup water

for paneer marinade

  • 2 tablespoon corn flour
  • ½ teaspoon ginger-garlic, chopped
  • salt as required
  • pepper as required as required


Frying Paneer

  • Mix all the ingredients for the paneer marinade.
  • Add paneer to the marinade to the paneer. Toss the mixture well, so that the paneer is well coated with the marinade.
  • Shallow or deep fry the paneer cubes in hot oil. Drain on paper napkins and keep aside.

Making Paneer Manchurian

  • Remove the extra oil from the wok or kadai. When the oil becomes hot add the onions.
  • Stir fry the onions on medium to high heat taking care that they do burn.
  • Make the corn flour paste with water.
  • Let the onions become translucent. Add the ginger, garlic, green chili and celery. Stir for some seconds or a minute.
  • Now add the capsicum if adding them. Stir fry the capsicum also for 2-3 mins.
  • Now add all the sauces, veg stock or water. Stir and simmer. Add the corn flour paste and let the sauce thicken.
  • Now add the fried paneer cubes, vinegar, pepper and salt. Stir and simmer the gravy for a minute.
  • Garnish it with spring onion green and serve paneer manchurian hot with veg fried rice, asian veg rice or veg noodles.


Tips for making paneer manchurian

  1. Add the cornflour paste slowly and keep on stirring while adding it so that lumps are not formed.
  2. If you like to have more gravy, you will obviously use more water or stock. So in proportion you will have to increase the cornflour paste.
  3. The cornflour is added to thicken to the gravy. If the gravy becomes too thick, then you can thin it by adding little water.
  4. You can even add the paneer pieces directly instead of frying them.
For making paneer manchurian dry
  1. If you want the manchurian to be to be dry, then do not add any water.
  2. Just add the sauces, salt, pepper, sugar and vinegar. Stir well. Add the fried paneer pieces.
  3. Mix the paneer pieces in the sauce and serve it hot.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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32 comments/reviews

  1. Superb… will try your other recipes also.5 stars

    • thanks.

  2. Hi Dassana
    I have been trying different recipes from your blog for a while now. Each time, the end results have been impressive. You have reignited my interest in vegetarian cooking-good for health and planet! Thanks so much. This dish turned out to be finger licking good.5 stars

    • Welcome Bharti. Glad to know that recipes are turning out good and it is inspiring you to make more veg food. I wish you all the best.

  3. The simplicity of your recipes came out once again with this dish. It was super fast to make and even easier to execute. As always, all the ingredients showed their shade in the taste without overpowering the other and this is the magic in your recipes. The notes and quick tips that you provide gives room for a lot of flexibility to modify the dish in between the cooking process. The more recipes that I try from your blog, the more your are turning out to be a cooking encyclopedia ! ! !5 stars

    • thanks hemanth for your kind words. glad to read your positive feedback on paneer manchurian. sometimes in reply to your comments i really don’t what to say. thanks as always for your encouraging words.

  4. I tried it for lunch… my husband loved it…. all ur recipes r just perfect. Thanks so much 🙂5 stars

    • welcome sakshi. thanks for sharing positive feedback.

  5. thnkssss. …superb n yummmy dish

    • welcome sneha

  6. Hi,

    I have tried this recipe.

    How is it supposed to taste.. sweet.. spicy.. I just want to know if I got the taste right..

    I just did a trial run for 1 person as I’ll be cooking this for relatives over the wknd.

    • its sweet, slightly sour and slightly spicy, unless you increase the number of chilies. in fact you can make it as per your taste. add more tomato sauce and it will become sweet. add more soy sauce or vinegar, it will become sour.

  7. Turned out so great! All of us loved it! Will soon try out your other Indo-Chinese recipes too!

    • thanks urmi. yes do try more recipes. happy cooking.

  8. I’ve yet to try it out. Looks yummmy 🙂 Could you please tell me what exactly is celery? What is it called in Hindi and do we get it in India?

    • celery is a herb that is easily available in most super stores and super markets in the indian metros. in hindi celery is called as ajmod. but this word is not used mostly by people. even the vegetable vendors call celery as celery.

  9. The best, I’m loving it. I just increase all ingredients because I made it for 8 & all of our family members loved it very much5 stars

    • thanks kshitij for the positive feedback.

  10. Hey,

    Came out well, delicious…..
    Can you please help me out with the receipe to make Chicken Stew as well?????

    Keep Rocking…!!!

    We are your fans !!!!

    • thanks a lot ruby. i don’t cook chicken at home. also if i had the recipe i would have shared with you. but i don’t have any recipe.

  11. Came out great! I increased the quantity of ingredients as I was cooking for 6, instructions were easy to follow, results were fantastic. I don’t cook often and at my first attempt with this recipe there was not a single complaint.

    Thank you (-:5 stars

    • welcome nikhil.

  12. I just tried manchurian chicken. I definitely need to try paneer 🙂 thanks for the recipe 🙂

  13. looks so good.. Love the flavour of it

  14. i m fond of manchurian,

  15. This is someting that one should try out.

  16. It was the most comprehensive recipe of Paneer Manchurian . Whether you want to make dry or wet, all your doubts are cleared . What I loved most is that no Maida (flour) has been used . Somehow I’m not too fond of using it . I will surely try it out .

    • Thanks Mridula. I too avoid using maida as much as I can in the food I make except for cakes.

      • Made above with few changes (as my son prefers spicy food) : omitted celery added chopped carrot capsicum, cabbage green chili sauce, red chili powder and ajinomoto. Came out well

        • and i served it with tandoori garlic naan

        • nice combo 🙂

        • thanks for the feedback sabina and also for sharing the variations.