Paneer Manchurian Recipe

Prepare paneer

If using store-bought paneer, press gently between paper towels to remove excess moisture. Cut into 1-inch cubes. To keep cubes firm while frying, chill in the fridge for 10–15 minutes if time allows.

Make wet batter

In a bowl combine 3 tbs corn flour, 2 tbs all-purpose flour, 1 tbs rice flour, 1 tsp ginger-garlic paste, 1 tsp white pepper and 1 tsp salt. Add 60 ml cold water gradually and whisk into a smooth, slightly thick batter that coats the back of a spoon. Batter should be viscous — add a little more water if too thick, or a little more corn flour if too thin.

Coat and dredge

Toss paneer cubes gently in the batter to coat each piece. Transfer to a shallow plate with the 4 tbs dry corn flour and lightly dredge each coated cube so there is a thin dry layer of corn flour around the batter (this helps crispness). Shake off excess.

Deep-fry paneer

Heat 600 ml oil in a deep pan to 170–180°C (medium-high). Test with a small drop of batter — it should sizzle and rise slowly. Fry paneer in batches so oil temperature remains steady, about 2–3 minutes per batch until outer coating is golden and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm in low oven (100°C) if making ahead.

Prepare aromatics and vegetables

Slice spring onions, chop onion into 1-inch pieces, and cut capsicum into similar-sized pieces. Mince garlic and ginger; slit the green chilies.

Cook aromatics

Heat 2 tbs vegetable oil in a wide skillet or wok over high heat until shimmering. Add minced garlic, minced ginger and green chilies; stir-fry 20–30 seconds until fragrant but not browned.

Stir-fry vegetables

Add the white parts of the spring onions, onion pieces and capsicum. Stir-fry on high heat for 2–3 minutes so vegetables remain crisp-tender and slightly charred at edges. Do not overcook — they should retain bite.

Build the sauce

Lower heat to medium-high. Push vegetables to the side and add 2 tbs soy sauce, 1 tsp dark soy sauce, 3 tbs tomato ketchup, 1 tbs red chili sauce, 1 tsp vinegar and 1 tsp sugar into the pan. Add 60 ml water and 0.5 tsp salt, 0.5 tsp freshly ground black pepper. Stir to combine and bring to a gentle simmer.

Thicken sauce

Mix 1 tbs corn flour with 1–2 tbs cold water to make a smooth slurry. Pour the slurry into the simmering sauce while stirring continuously; cook 30–60 seconds until sauce turns glossy and slightly thickened to coat a spoon.

Toss in fried paneer

Add the fried paneer cubes to the wok and toss gently for 1–2 minutes so each piece is evenly coated with the sauce and vegetables. Cook just long enough to heat the paneer through and let the sauce adhere — avoid breaking the crust by stirring gently.

Turn off heat. Stir in the green parts of the spring onions and 1 tsp sesame seeds, if using. Adjust seasoning: add a little extra soy for saltiness or 1/2 tsp sugar for sweetness, if needed.

Transfer Paneer Manchurian to a serving platter, garnish with remaining spring onion greens and serve immediately with lime wedges on the side. Best enjoyed hot and crispy.