Chili Paneer / Paneer Manchurian Recipe

Prep paneer

Cut the paneer into 1–1.25 inch (2.5–3 cm) cubes. If using store-bought paneer that feels very firm, soak cubes in hot water for 5 minutes then drain to soften slightly; pat dry with paper towels so the surface is dry for better adhesion.

In a large bowl, whisk together cornstarch (4 tbs), all-purpose flour (2 tbs), egg, salt and black pepper. If the mixture is too thick to coat, add 1 tablespoon water to reach a thick batter that clings to the paneer.

Toss the paneer cubes gently in the batter until evenly coated. Optionally dust lightly with 1 tbs cornstarch for extra crispiness and set aside on a tray.

Heat oil in a heavy-bottomed pan or deep-fryer to 175°C (350°F). If shallow-frying, use a wide skillet with 1–1.5 cm oil depth over medium-high heat.

Carefully add battered paneer in batches; do not overcrowd. Fry until golden and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Maintain oil temperature between batches.

If you prefer a lighter version: preheat oven to 220°C (430°F). Place battered paneer on a parchment-lined tray, lightly brush with oil and bake 12–15 minutes, turning once, until golden.

Prepare vegetables: separate white and green parts of spring onions and slice both. Mince garlic and ginger, cut bell peppers and onion into roughly 1-inch pieces, and slit/chop green chilies.

Heat 2 tbs vegetable oil and 1 tsp sesame oil (if using) in a large nonstick or wok-style skillet over high heat until shimmering but not smoking.

Add the white parts of the spring onion, minced garlic, ginger and green chilies. Stir-fry for 20–30 seconds until aromatic, taking care not to burn the garlic.

Add the onion and bell peppers. Stir-fry on high heat for 2–3 minutes so they remain slightly crisp — you want vibrant color and bite.

Lower heat to medium-high. In a small bowl combine ketchup (3 tbs), red chili sauce (2 tbs), soy sauce (2 tbs), dark soy (1 tsp), vinegar (1 tsp), sugar (1 tsp) and 120 ml water or stock. Stir to blend.

Pour the sauce mixture into the pan with the vegetables. Bring to a gentle simmer for 30–45 seconds to marry flavors.

Whisk cornstarch (1 tbs) with 2 tbs cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring. The sauce will thicken within 20–30 seconds. Adjust thickness: if too thick add a splash more water; if too thin simmer 15–30 seconds more.

Taste and adjust seasoning — add a pinch of salt if needed or a little more sugar/soy to balance heat and acidity.

Add the fried (or baked) paneer cubes to the pan. Toss gently for 1–2 minutes so the sauce coats each piece evenly. Be gentle so the paneer cubes do not break.

Stir in the green parts of the spring onions and sprinkle optional sesame seeds. Cook another 20–30 seconds and remove from heat.

Serve immediately while hot and saucy. Garnish with extra sliced spring onion greens. Chili Paneer / Paneer Manchurian pairs well with steamed rice, fried rice, or noodles.