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Paneer manchurian recipe | How to make paneer manchurian (restaurant style)

By swasthi , on May 23, 2020, 33 Comments, Jump to Recipe

Paneer manchurian is a Indo chinese appetizer made with fried paneer & manchurian sauce. Manchurian dishes from Indo chinese cuisine are a favorite among many. Gobi manchurian, mushroom manchurian, veg manchurian and chicken manchurian are some of the most known varieties.

paneer manchurian recipe

Paneer manchurian is similar to Chilli paneer but the sauce made here is different. In this recipe, no chilli or chilli sauce is used and the proportions of other ingredients are different which tastes entirely different from chilli paneer.

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To make paneer manchurian, Indian cottage cheese aka paneer is batter fried first and then added to manchurian sauce. The recipe shared here is a semi gravy version and can be served as a starter or as a side with some noodles or fried rice.

Paneer manchurian is best served hot and immediately out of the pan.

You can also pan fry or grill the paneer and avoid deep frying. If you wish to avoid the corn flour & all purpose flour, just skip the flours.

Pan fry the paneer in 1 tbsp oil until golden. Just prepare the manchurian sauce & add them.

We love the semi dry version of paneer manchurian so I have shared the same here. To make a gravy version just double the ingredients mentioned for sauce in the recipe.

For more Paneer recipes
Malai kofta
Paneer tikka
Paneer lababdar
Achari paneer
Paneer do pyaza

Preparation

1. Heat oil in a kadai for deep frying.

2. To a 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.

making batter for paneer manchurian

4. Add 200 grams paneer cubes.

adding paneer to batter

5. Coat them well with the batter.

coating batter

6. When the oil is hot, check if it is hot enough by dropping a small portion of batter to it. It should rise 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.

frying paneer
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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

How to 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
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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 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 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 it 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
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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.

thickening sauce

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

adding paneer to manchurian sauce

Serve paneer manchurian hot and immediately after preparing.

paneer manchurian
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paneer manchurian

Paneer manchurian (restaurant style)

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.
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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
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

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

Making manchurian sauce

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

Preparation

  • 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 batter. 
  • The consistency must be moderately thick, not too thick or too runny.
  • Dip the paneer cubes in the batter and deep fry in hot oil.
  • Stir often and fry on a medium heat until golden and crisp. 
  • Drain them on a kichen tissue.
  • Add 1 tsp corn flour to a bowl and add water. 
  • Mix and make a lump free slurry. Keep this aside.

How to make paneer manchurian

  • Heat 1 tbsp of oil in a wide pan. 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 of the sauce.
  • Add black pepper, salt and vinegar if needed.
  • Allow the sauce to turn thick. Turn off the flame.
  • Add the fried paneer and spring onion greens.
  • Toss the paneer in the sauce well to coat evenly.
  • Serve paneer manchurian hot.
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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 (restaurant style)
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

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Paneer manchurian recipe | How to make paneer manchurian (restaurant style)Paneer manchurian recipe | How to make paneer manchurian (restaurant style)
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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Comments

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  2. Bilkhis says

    December 9, 2020

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

    Reply
    • swasthi says

      December 10, 2020

      Welcome!

      Reply
  3. M says

    April 30, 2020

    Can I bake paneer after marinating instead of frying?

    Reply
    • swasthi says

      April 30, 2020

      If you make a batter it will drip off. Rinse the paneer and drain the water completely. Sprinkle flour, salt and mix. If it is too dry sprinkle some water. Grill these

      Reply
  4. Dr Sindhu says

    April 26, 2020

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

    Reply
    • swasthi says

      April 27, 2020

      Hello Dr. Sindhu
      You are most welcome! Glad to know your family loved it. Thank you so much!

      Reply
  5. Renny says

    April 12, 2020

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

    Reply
    • swasthi says

      April 13, 2020

      You are welcome
      Glad to know

      Reply
  6. Nim says

    August 10, 2019

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

    Reply
    • swasthi says

      August 11, 2019

      Thanks Nim,
      Glad your husband liked it.
      🙂

      Reply
  7. Anita Haribabu says

    May 17, 2019

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

    Reply
    • swasthi says

      May 18, 2019

      Welcome Anita,
      Glad to know it turned out tasty!

      Reply
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  9. Neeru says

    April 3, 2019

    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

    Reply
    • swasthi says

      April 3, 2019

      Hi Neeru,
      Great! You are welcome. SO happy to know your foods turned out good. Thanks a lot for introducing my blog to your friends.
      🙂

      Reply
  10. Tanu says

    March 8, 2019

    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??

    Reply
    • swasthi says

      March 9, 2019

      Hi Tanu,
      Please follow the recipe for best results. 1 tbsp corn flour is not enough for 250 grams of flour. That’s why they stuck to each other. Equal amounts of corn flour and plain flour may prevent it from sticking. Also if the oil is not hot enough they may get stuck to each other.

      Reply
  11. Kavya says

    November 30, 2018

    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?

    Reply
    • swasthi says

      November 30, 2018

      Thanks Kavya
      Dragon paneer is similar to schezwan paneer. You can check the recipe of schezwan paneer here

      Reply
  12. Mrs. Debjani Dutta says

    October 29, 2018

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

    Reply
    • swasthi says

      October 29, 2018

      Thank you so much

      Reply
  13. Rekha says

    August 27, 2018

    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!

    Reply
    • swasthi says

      August 27, 2018

      Hi Rekha
      Thanks for trying. Happy to know you liked it.
      🙂

      Reply
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  15. Rida Fatima says

    July 21, 2018

    Can we add tomato puree instead of tomato sauce?

    Reply
    • swasthi says

      July 21, 2018

      Hi Rida
      Tomato pure doesn’t work here. You can use ketchup or chilli sauce. Any sauce can be used.

      Reply
  16. Ankitha says

    April 7, 2018

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

    Reply
  17. Dipesh Kataria says

    December 6, 2017

    Great recipe. I also switched 1tbsp of tamato sauce for 0.5-1 tbsp of keecap manis – it was fantastic!

    Reply
    • swasthi says

      December 6, 2017

      Thanks for trying

      Reply
  18. Juhi says

    October 31, 2017

    5 stars
    Hi,

    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?

    Reply
    • swasthi says

      November 1, 2017

      Hi Juhi
      Thanks a lot. The calories are for the total dish.

      Reply
  19. bhavika says

    October 24, 2017

    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

    Reply
    • swasthi says

      October 25, 2017

      Welcome Bhavika,
      Glad to know you liked it. Thanks

      Reply
      • Vinits says

        November 7, 2019

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

        Reply
        • swasthi says

          November 7, 2019

          Hi Vinita,
          You can make the sauce ahead and keep. Fried paneer turns soft quickly. So fry them just before serving. If the sauce turns too thick then pour little water and heat up slightly then add the paneer.

          Reply

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