paneer manchurian made with crisp fried paneer

Paneer Manchurian

By Swasthi on May 18, 2022, Comments, Jump to Recipe

Paneer Manchurian is a delicious Indo-Chinese appetizer consisting of crisp fried Paneer (Indian cheese) in a slightly tangy & umami-rich Manchurian sauce. If you are a paneer and Manchurian lover, this is a must try for the next meal or a party. Cubes of paneer are coated with a thick spiced batter and fried to perfection. Later these are dunked in a freshly made delicious manchurian sauce. Though paneer can be shallow fried, air fried or baked, deep frying gives the best results of pillowy soft paneer with a super crisp coating. In this post I share how to make restaurant style Paneer Manchurian along with no fry options.

paneer manchurian made with crisp fried paneer

While you can find the semi dry version most commonly served in restaurants, there are also the dry and gravy variations. Dry & semi-dry Paneer Manchurian can be eaten straight as an appetizer and you just don’t need any side.

The semi-dry version is good to serve with Hakka noodles, Vegetable noodles, and flat bread or simply eat as a side in any meal. The gravy version has plenty of thick sauce, it is mostly eaten with Fried rice though you can serve it with plain basmati rice.

About Paneer Manchurian

Paneer Manchurian bears several resemblances with Chilli paneer. The use of tomato ketchup (sauce) along with a higher quantity of soya sauce is what sets the manchurian apart from chilli. This totally gives the Manchurian dishes a special umami-rich punch.

A lot of Indo-Chinese dishes served in restaurants are slapped with plenty of soya sauce that makes you feel full and dehydrated. MSG is another key ingredient used to elevate the flavors.

This homemade Paneer Manchurian has the right amount of soya sauce and other aromatics that won’t leave you dehydrated. Also it is made without MSG. It is very flavorful and packs a punch in every bite. If you try this once I am sure you won’t order it anywhere.

In this post I show how to make a semi-dry dish and also tips to make the other gravy version. It is up to you regarding the frying, but deep fried paneer cubes turn out the best.

For best results, read my pro tips section below where I share everything about getting the restaurant flavors, substituting refined flours, soya sauce and more.

No Fry Paneer Manchurian

These days, to make it much simpler I have been making paneer manchurian without even frying the paneer. This version gets ready under 12 to 15 mins & tastes fantastic. I have shared the same in this Chilli Mushroom recipe.

Paneer has a melt-in-the-mouth texture, coated with a delicious silky sauce. All you will miss is the crunch from the coating. Plus lesser oil and lesser refined flour!

More Paneer recipes
Malai kofta
Paneer tikka
Paneer lababdar
Achari paneer
Paneer do pyaza

How to Make Paneer Manchurian (Stepwise pics)


1. Heat oil in a kadai for deep frying. I use about 1.5 cups for frying. You can use as much as you want depending on the size of your kadai. If you want to pan fry, skip to the pan frying section below.

2. To a mixing bowl add
¼ cup all-purpose flour  (prefer organic flour)
3 tablespoons corn flour (corn starch or rice flour)
¼ teaspoon salt 
½ teaspoon Kashmiri red chilli powder. (I just used it for color).

adding flour chili salt to make paneer manchurian

3. Mix well. Pour water little by little and make a batter that is neither too thick nor too thin. (Check video to see the consistency)

making batter for paneer manchurian

4. Add 200 grams paneer cubes.

adding paneer to batter

5. Coat them well with the batter.

coating batter

Frying paneer

6. Test the oil if it is hot enough by dropping a small portion of batter to it. It should sizzle and rise to the surface without browning. This is the correct temperature. Coat each paneer cube in batter and gently drop one after the other to the hot oil. You can drop them using a spoon or fingers. If your oil is not hot enough they will stick to each other. Do not crowd the kadai with a lot of paneer pieces.

frying paneer

7. Do not disturb for a few minutes. When they turn light golden, stir them and fry until golden and crisp. Remove them to a steel colander once done.

crisp fried paneer for manchurian

8. Add 1 teaspoon corn flour (corn starch) to a small bowl and mix it with 1/2 to 3/4 cup water. You can replace corn flour with arrowroot powder. Make sure there are no lumps in the mixture. Set this aside.

corn flour mixture

Make Paneer Manchurian

9. Heat a pan or wok on high heat with 1 tbsp oil in it. Saute ½ to ¾ tbsp ginger and ½ to ¾ tbsp garlic for a minute.

frying garlic

10. Add ¼ cup chopped spring onions. Saute for a minute.

frying onions

11. Add ¼ to ½ cup capsicum and saute for another 1 to 2 mins. Then pour 1½ tbsps soya sauce. I have used regular organic soya sauce. If using dark or light soya sauce you will have to adjust accordingly as per your preference.

pouring sauces to make paneer manchurian

12. Next add 2 tablespoons tomato sauce (ketchup) and 1 teaspoon sugar. You will have to skip or add more sugar depending on your sauce. Mine was slightly sweet and sour, so 1 tsp works out well.

adding sauces salt

13. Lower the heat. Stir the corn flour mixture with a spoon and pour it to the pan. Mix it well. Add more water if needed to bring the sauce to a consistency.

pouring corn starch to make paneer manchurian

14. Check the taste at this stage. Add little salt, ½ to ¾ teaspoon black pepper and ½ to ¾ teaspoon vinegar. You can skip vinegar if the mixture already has an hint of sourness. I used apple cider vinegar.

adding pepper

15. Cook the sauce stirring continuously until it thickens a bit. This will just take a minute or two. The sauce thickens further after cooling, so when it is slightly thick but still of pouring consistency, turn off the stove. (Check video for consistency.)

thickening sauce

16. Let the sauce cool down a bit, then add fried paneer. Mix it well to coat the paneer with manchurian sauce. Add Spring onion greens.

adding paneer to manchurian sauce

Serve paneer manchurian hot and immediately after preparing with or without a side. Noodles or fried rice goes well.

paneer manchurian recipe made with paneer, soya sauce and chilli sauce

Pan Fry Paneer

To a small bowl, add 1 tablespoon soya sauce, 2 teaspoons tomato ketchup, little sugar and mix well.

Add your paneer to this and mix well.

Add 1 tablespoon corn starch, 1 tablespoon all-purpose flour and half teaspoon black pepper. Gently mix well to coat the paneer. If the mixture is too dry splash some water.

Heat 1 tablespoon oil in a small pan and place the paneer pieces, making sure they don’t touch each other. You have to be patient with this method as it takes some time for the paneer to get the crisp texture. After frying paneer in 2 batches add this to the prepared manchurian sauce.

Pro Tips

Here are my top tips for a great tasting paneer manchurian.

Carbon Steel Wok: If you want to replicate the restaurant Chinese flavors, use a carbon steel wok. Stir frying the aromatics like spring onions, ginger, garlic in a wok, at a highest heat is what makes the Chinese restaurant foods taste so good. This imparts a very unique aroma to the dishes. If you do not have one, a cast iron wok also works but make sure you transfer the food immediately after cooking.

Soya Sauce: Manchurian dishes require higher amount of soya sauce. If you cut down the quantity you won’t get the same flavors. An good substitute for soya sauce is Tamari. If you don’t eat soy products then this dish may not be for you. Coconut aminos or liquid aminos work in a pinch but won’t taste the taste like what you get in Indo-Chinese restaurants.

Refined Flour: I have made this recipe many times by replacing corn-starch and all-purpose flour with rice flour and wheat flour. They work very well but the crunch, flavor and taste is not the same. Also note that the manchurian sauce masks all of the rice and wheat flour flavors, so we are okay with it.

No-Fry Paneer Manchurian: For this version make the sauce and add the paneer (non-fried) cubes right into the hot manchurian sauce. Turn off the stove, Stir and cover. Set aside for 5 mins so the paneer absorbs the flavors. For this version, cut the paneer to smaller pieces so you won’t feel them bland.

paneer manchurian

Related Recipes

Recipe Card

paneer manchurian

Paneer Manchurian Recipe

Making this delicious restaurant style Paneer manchurian is super easy with this recipe. It's a popular Indo-Chinese appetizer made by tossing fried paneer in sweet tangy and spicy manchurian sauce. You can also serve it with noodles or fried side as a side. You can deep fry, pan fry, bake or air fry with this recipe
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients (US cup = 240ml )

  • 200 grams paneer (Indian cottage cheese)
  • ¼ cup all-purpose flour (maida) (prefer organic flour)
  • 3 tablespoons corn flour (corn starch or rice flour)
  • ¼ teaspoon Salt
  • ½ teaspoon red chilli powder (optional) replace with pepper powder
  • Water as needed to make batter
  • Oil for frying

Making manchurian sauce

  • 1 tablespoon oil olive or sesame oil
  • ½ to ¾ tablespoon garlic minced
  • ½ to ¾ tablespoon ginger minced
  • ¼ cup spring onion whites chopped
  • ¼ to ½ cup capsicum chopped or bell pepper
  • 1 teaspoon corn flour (corn starch or arrowroot powder)
  • ½ cup water (you may need little more, use as needed)
  • 1 ½ tablespoons soya sauce (use naturally brewed or organic, I used kikkoman)
  • 2 tablespoons tomato sauce (I used homemade sauce)
  • ¾ to 1 teaspoon sugar
  • ½ to ¾ teaspoon black pepper
  • ½ to ¾ teaspoon vinegar (use only if needed to give a mild tang)
  • Salt as needed (use only if needed, I used about ¼ tsp)
  • 2 tablespoons Spring onion greens


Option 1 – Deep Frying

  • Prepare all the ingredients for making the sauce and set aside. Heat oil in a kadai for deep frying paneer.
  • While the oil heats, add corn flour, maida, salt and chilli powder to a bowl. Add water just enough to make a free flowing yet thick batter. The consistency must be moderately thick, not too thick or too runny.
  • Test if the oil is hot by dropping a small portion of the batter to the oil. It should immediately sizzle and come up to the surface without turning brown. This is the right temperature.
  • Dip the paneer cubes in the batter and gently drop to the hot oil. Do not disturb them for a minute or 2 until the coating set firmly over the paneer.
  • Stir often and fry on a medium heat until golden and crisp. Remove them to a steel colander.

Option 2 – No Fry Paneer

  • To a mixing bowl add 1 tablespoon soya sauce, 2 teaspoons ketchup (tomato sauce), little sugar and mix well. Add paneer and give a good stir.
  • To a small bowl, add 1 tablespoon corn starch, 1 tablespoon all-purpose flour and 2 to 3 pinches of black pepper. Mix together and sprinkle all over the paneer.
  • Coat the paneer well with the flour. If the mixture is too dry, sprinkle little water. Each piece of paneer should be well coated with a thick batter.
  • Heat a tablespoon of oil in a non-stick pan. When the oil turns hot, place each piece in the oil, each atleast an inch apart. Fry until crisp on both the sides, turning to the other after one side turns golden.
  • To air fry, place them on a sheet and air fry for 6 to 8 mins at 350 F or 180 C, turn the pieces and air fry for another 5 mins.

How to Make Paneer Manchurian

  • Add 1 teaspoon corn starch to a bowl and add ½ cup water. Mix and make a lump free slurry. Keep this aside.
  • Heat 1 tbsp of oil in a wok. Regulate the flame to high. Add ginger garlic and saute for a min for the nice aroma to comes out.
  • Next add spring onion whites and fry for a min or two. Add capsicum and saute for another minute.
  • Pour soya sauce, tomato sauce and corn slurry. Make sure you stir the corn slurry once before pouring to the pan.
  • Add more water if needed. Reduce the flame to medium and add sugar. Stir and check the taste test.
  • Add black pepper, salt and vinegar if needed. Let the sauce boil and cook down to a thick consistency.
  • Add the fried paneer and spring onion greens. Toss the paneer in the sauce well to coat evenly.
  • Serve paneer manchurian hot with noodles or fried rice.


The ingredients for the no fry option are given with the instructions in the recipe card. Do not use the same used for deep frying.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.


NUTRITION INFO (estimation only)

Nutrition Facts
Paneer Manchurian Recipe
Amount Per Serving
Calories 317 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 44mg15%
Sodium 584mg25%
Potassium 75mg2%
Carbohydrates 19g6%
Protein 11g22%
Vitamin A 300IU6%
Vitamin C 3.1mg4%
Calcium 326mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Paneer Manchurian recipe first published in October 2017. Updated & Republished in May 2022.

Paneer Manchurian

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Fabulous recipe! Ready in no time, accurate instructions..easy to make!
Thanks a million for this!

Can I bake paneer after marinating instead of frying?

5 stars
Thank you dear …. For first time I tried making paneer Manchurian… It was amazing… My husband and kids loved it…

5 stars
This is the only recepie which I got the actual Manchurian style thanks Swathi!!

5 stars
Tried this tonight. Turned out great!! One of the few husband approved dishes!?

Awesome awesome awesome!! Turned out super tasty!! Thank u for the recipe!!

5 stars
Awesome! Absolutely fantastic and delicious. I made your fried rice, paneer manchurian & gajar halwa for a potluck. All the foods were loved by everyone. My buddies wanted to know how I made such good paneer manchurian. I showed them your website. Thank you. Much Love & god bless

Whenever i made paneer manchurian …paneer get stuck in each other and after frying it become so difficult to remove them ….please guide me what ratio should I use for 250 grm paneer.
I add 250 gm panner and corn flour 1 tbsp.
And plz tell if corn flour is much in paneer how it will effect and if it is lesser then how it will effect??

5 stars
Ma’am your recipes are too good. It easy to make and food always tastes good. I love cooking with your recipe. Can you upload the recipe of dragon paneer?

4 stars
Systematic and easy way of cooking
. ???

5 stars
I followed the recipe and it came out tasting better than any restaurant I’ve ever eaten at.
I was a bit worried after adding soy sauce because it tasted really salty but after letting it cook it tasted PERFECT!

Can we add tomato puree instead of tomato sauce?

5 stars
I tried this and it was super awesome ? thank you ❤️

5 stars

Love your blog for being Healthy and easy! Could you tell if the calories written at the bottom are per serving or of the total dish?

5 stars
amazing, you have made the whole procedure soo easy, that even a beginner the make it dish easily, thank you for making the complicated process soo simple

Mam if I want to make it for party what prior preparations can be done? Can paneer be fried and kept