Dry Paneer Manchurian Recipe

Paneer Manchurian recipe

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Vegetarian

This easy paneer manchurian recipe is a keeper of a recipe if you are a fan of Indo-Chinese cuisine, as well as Paneer. Here, fried pieces of paneer are batter fried and then tossed in a thick, sweet & sour gravy. This paneer manchurian dry recipe is perfect for snacking with drinks or to be served as a side to fried rice or noodles and a gravy side dish.

A lot of people often wonder about the difference between chilli paneer and paneer manchurian and all I could sum up would be the missing heat factor. The gravy base of the manchurian dish is basically tangy and sweet. So, this dry paneer manchurian is actually perfect for those who have zero tolerance for heat and spicy food.

Taking an extra step to make the best ever dry Paneer Manchurian

If you are looking for an interesting meal idea then pairing fried rice and paneer manchurian recipe is an excellent once. You can make it dry or a gravy dish to suit your taste. Either way, it is delicious. But what makes this extra delicious is frying the paneer cubes after dipping them into a batter.

Often I coat my paneer with cornflour, freshly cracked peppercorns and salt. Give it a good toss and shallow fry it in some oil in a skillet. They turn out super crisp once fried till golden. But then when I feel like doing the extra bit, I prepare a batter and dip the paneer cubes before deep-frying them. After all, deep-frying makes everything better!

Rest its easy, make the gravy and drop these fried paneer cubed in it a give a quick toss. Let the sticky and tangy sauce coat everything well, making everything equally delicious.

Here’s the recipe detail of veg paneer manchurian for you all to try.

How to make dry Paneer Manchurian recipe – Ingredients list

  • Paneer
  • All-purpose Flour – omit if gluten allergic
  • Cornflour
  • Salt
  • Red Chili Powder or Turmeric Powder – for colour
  • Sunflower Oil for shallow frying
  • Olive Oil for gravy base cooking
  • Ginger
  • Garlic
  • Spring Onion
  • Capsicum
  • Soya Sauce
  • Ketchup
  • Apple Cider Vinegar – alternate would be normal white vinegar or brown vinegar
  • Pepper powder

Step-by-step instructions on how to make the dry Paneer Manchurian

  • If you have a slab of Paneer then pat it dry using a kitchen towel. Cut it into equal smaller cubes and keep it aside
  • Whisk a smooth batter using flour, cornflour, salt, freshly cracked peppercorns and red chilli powder. You can also use turmeric powder instead of red chilli powder for the colour. The consistency of the batter should be able to coat the back of the spoon
  • Drop the paneer cubes in the batter and let it coat the cubes uniformly
  • Heat oil in a wide pan and fry the panner till they turn golden on each side
  • Once done, take them out and keep them aside
  • Drain the oil in a glass container and let it cool. Pour some olive oil into the same pan and let it heat up
  • Add the grated ginger and finely chopped garlic in the oil and let it sizzle for a couple of minutes
  • Then add chopped spring onion and finely chopped capsicum in it. Give it a stir fry on medium-high heat till they soften up a bit
  • Now, add the sauces like soy sauce, ketchup and vinegar. You can use normal white vinegar or brown vinegar as well
  • Give everything a stir. Whisk a teaspoon of cornflour in a bowl with some water and pour it into the prepared gravy. It will start thickening
  • Add the fried paneer pieces and toss everything together. Let the gravy source coat the paneer cubes nicely
  • Turn off the heat and serve. Garnish with some chopped spring onion on top

Like most of the popular Indo-Chinese recipes, this Paneer Manchurian comes together really quick and is quite healthy. It involves simple ingredients and comes together in no time.

If you are looking for a couple of more recipes from Indo-Chinese cuisine, here are a few from my Blog.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Dry Paneer Manchurian Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This easy paneer manchurian recipe is a keeper of a recipe if you are a fan of Indo-Chinese cuisine, as well as Paneer. Here, fried pieces of paneer are batter fried and then tossed in a thick, sweet & sour gravy. This paneer manchurian dry recipe is perfect for snacking with drinks or to be served as a side to fried rice or noodles and a gravy side dish.

Course: Side Dish
Cuisine: Chinese
Keyword: Indo-Chinese Recipes, Paneer Recipes, vegetarian recipes
Servings: 2 people
Author: Priyanka
Ingredients
  • 200 gms Paneer
  • ½ cup All-purpose Flour
  • ¼ cup Cornflour
  • Salt to Taste
  • 1 tsp Red Chili Powder
  • Sunflower Oil for shallow frying
  • 2 tbsp Olive Oil for gravy base cooking
  • 1 tbsp Ginger Finely chopped
  • 1 tbsp Garlic Finely chopped
  • ¼ cup Spring Onion
  • ¼ cup Capsicum
  • 2 tbsp Soya Sauce
  • 2 tbsp Ketchup
  • 1 tsp Apple Cider Vinegar
  • ½ tsp Pepper powder
Instructions
  1. Whisk a smooth batter using flour, cornflour, salt, freshly cracked peppercorns and red chilli powder. Drop the paneer cubes in the batter and let it coat the cubes uniformly

  2. Heat oil in a wide pan and fry the panner till they turn golden on each side
  3. Once done, take them out and keep them aside
  4. Drain the oil in a glass container and let it cool. Pour some olive oil into the same pan and let it heat up
  5. Add the grated ginger and finely chopped garlic in the oil and let it sizzle for a couple of minutes
  6. Then add chopped spring onion and finely chopped capsicum in it. Give it a stir fry on medium-high heat till they soften up a bit
  7. Now, add the sauces like soy sauce, ketchup and vinegar. You can use normal white vinegar or brown vinegar as well
  8. Give everything a stir. Whisk a teaspoon of cornflour in a bowl with some water and pour it into the prepared gravy. It will start thickening
  9. Add the fried paneer pieces and toss everything together. Let the gravy source coat the paneer cubes nicely
  10. Turn off the heat and serve. Garnish with some chopped spring onion on top

Recipe Video

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