Paneer Manchurian Recipe
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5 from 11 votes

Paneer Manchurian

Sweet, sour, umami indo chinese recipe of paneer manchurian gravy.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: main course
Cuisine: indo chinese
Servings: 4
Author: Dassana Amit


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 paneer manchurian recipe 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 the dry paneer manchurian hot.