• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

I Knead to Eat

A food blog with recipes from around the world

  • Recipe Index
  • Pakistani / Indian Recipes
  • Cooking/Baking
  • About Me
  • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Pakistani / Indian Recipes
  • Cooking/Baking
  • About Me
  • Privacy Policy
×
Home » Indo-Chinese » Paneer Manchurian

Paneer Manchurian

Published: Mar 25, 2019 · Modified: Aug 19, 2022 by Wajeeha Nadeem · This post may contain affiliate links.

Jump to Recipe Print Recipe

Paneer Manchurian is a delicious vegetarian Indo-Chinese recipe that’s very easy to make and perfect to pair with my Easiest Ever Veggie Rice. It’s even great served as an appetizer!

Paneer Manchurian

So I’m a little Manchurian obsessed these days. I’ve already shared two delicious Manchurian recipes here on the blog: Chicken Manchurian and Gobi Manchurian.

I thought it’s time now to share another favourite Manchurian recipe of mine, Paneer Manchurian! 

Paneer Manchurian

But first, let's talk about how yummy paneer is and how it's a great vegetarian option.

What is paneer? It's cottage cheese, which is a cheese made from the curds of skimmed milk. It's super healthy too btw!

Anyway, let's be honest here, Manchurian is all about the sauce and basically we just need vessels to carry the sauce into our mouths, be it crispy chicken, or golden fried cauliflower or delicious fried paneer cubes!!

Paneer Manchurian

There’s something super addictive about Manchurian sauce…it’s a little sweet, a little tangy and a little spicy. My kind of sauce, I tell you.

Add fried paneer cubes to this delicious sauce, and you’ve got a delicious recipe which is ready in literally 30 minutes. Now that truly is my kind of recipe…fast and delicious!

Manchurian sauce is a delicious sweet and tangy sauce made with ketchup, soy sauce, chilli garlic sauce and green onions. Some people add green capsicum to Manchurian sauce but authentic Manchurian sauce doesn’t have capsicum in it. I make it without capsicum too.

Paneer-Manchurian

Manchurian sauce can be paired with protein or vegetables such as chicken or cauliflower. Its used to coat fried pieces of protein or vegetables or in this case paneer cubes.

How Do To Make It

If you’re familiar with my Chicken Manchurian or Gobi Manchurian recipes, you’ll know that we start by frying chicken pieces or gobi florets coated in a cornflour batter. We do the same here for the paneer cubes, dip them in batter and fry them until they're crispy golden brown. 

Paneer Manchurian

Then I make the manchurian sauce, and toss the fried paneer cubes in the sauce.

And that’s it!! (For full recipe, scroll down to the recipe card please).

More Delicious Recipes

Chinese Chicken Corn Soup

Hot and Sour Soup

Spicy Chicken Cashew Noodles

Chicken Chowmein with Rainbow Vegetables

Chicken Teriyaki with Vegetables

Chicken Manchurian

Gobi Manchurian

I do hope you try this delicious Paneer Manchurian recipe with literally the Easiest Ever Veggie Rice!

Enjoy!!

Paneer Manchurian
Paneer Manchurian

Paneer Manchurian

Paneer Manchurian is a delicious vegetarian Indo-Chinese recipe that’s very easy to make and perfect to pair with my Easiest Veggie Rice Ever. It’s even great as an appetizer!
No ratings yet
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Indian, Indo-Chinese, Pakistani/Indian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 228kcal
Author: Wajeeha Nadeem

Ingredients

For Frying the Paneer

  • 200 grams paneer or cottage cheese
  • 1/4 cup plain flour
  • 4 tablespoons cornflour
  • Salt to taste
  • 1/2 teaspoon red chilli powder
  • 1/4 to 1/2 cup water for making the batter
  • Oil for frying about enough to fill 1/2 inch of a small fry pan

For the Manchurian Sauce

  • 2  tablespoons  oil
  • 1  tablespoon  crushed garlic
  • 1  tablespoon  crushed ginger
  • 1/4  cup  finely chopped green onion
  • 1/4  cup  ketchup
  • 1  tablespoon  soy sauce
  • 2  tablespoons  red chilli sauce
  • 1/2  teaspoon  sugar
  • 1  teaspoon  cornstarch
  • 2  tablespoons  water

Instructions

  • Make a batter for dipping the paneer by combining the flour, salt, red chilli powder, and water. The batter should be runny, but not too thick or thin.
  • Dip the paneer cubes into the batter, and fry on medium heat until golden brown on all sides. Frying the paneer will take about 2-3 minutes on each side.
  • Transfer the fried paneer on kitchen paper to drain the excess oil. Set aside.
  • Making the Manchurian sauce:
  • Heat oil in a wok, and add the garlic and ginger and fry for about 30 seconds.
  • Then add the green onions and fry for another 30 seconds.
  • Add all sauce ingredients except the cornstarch and water.
  • Cook for a minute or two until the sauce starts to thicken and bubble.
  • Dissolve the cornstarch in the water and add it to the sauce and keep stirring until it becomes thick.
  • Toss in the fried paneer and mix so that the Manchurian sauce coats the fried paneer evenly.
  • Serve immediately with garlic fried rice.

Nutrition

Calories: 228kcal | Carbohydrates: 27g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 601mg | Potassium: 170mg | Fiber: 1g | Sugar: 9g | Vitamin A: 293IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ikneadtoeat or tag #ikneadtoeat!

« Easiest Ever Veggie Rice
Lemon Blueberry Bundt Cake »

Sharing is caring!

4 shares
  • Share
  • Twitter

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

As Featured In

Categories

Signup for Email Updates

Footer

^ back to top

About

About Me

Privacy Policy

Contact

Contact

Copyright © 2025 · Foodie Pro & The Genesis Framework

4 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required