Paneer Manchurian Recipe

Prepare paneer

If using store-bought paneer, soak cubes in hot water for 5 minutes to soften slightly, then drain and pat dry thoroughly with paper towels so batter will stick and oil won't splatter.

Make batter

In a bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1 tbsp ginger-garlic paste, 1 tsp salt and 1/2 tsp freshly ground black pepper. Add about 3 tablespoons water and mix to a smooth, thick batter that coats the back of a spoon. Batter should be thick enough to cling to paneer; add water 1/2 tbs at a time if needed.

Coat paneer

Toss the dried paneer cubes gently in the batter so each piece is evenly coated. Shake off any excess batter so you have a slightly even layer — not an overly heavy paste.

Heat oil

In a deep heavy-bottomed pot or wok, heat about 700–800 ml oil to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without browning instantly.

Fry paneer (first fry)

Working in batches (do not overcrowd), carefully slide coated paneer cubes into hot oil. Fry for about 1.5–2 minutes until the coating sets and becomes pale golden. Remove with a slotted spoon and drain on paper towels. This first fry firms the paneer and sets the coating.

Fry paneer (second fry for extra crispness)

When all cubes have been first-fried, return oil to temperature and fry in batches again for 1–1.5 minutes until golden brown and crisp. Remove and drain on paper towels. Keep warm in a low oven (100°C / 210°F) if needed while you make the sauce.

Prep aromatics & vegetables

Slice scallions separating white/light-green parts from dark green tops. Mince garlic and ginger, slit or chop green chilies, and julienne the red bell pepper. Measure out sauces and stock.

Sauté aromatics

In a large skillet or wok heat 2 tbsp vegetable oil over medium-high heat until shimmering. Add minced garlic, minced ginger and green chilies. Stir-fry for about 20–30 seconds until fragrant but not browned.

Add scallion whites and bell pepper

Add the sliced white/light-green parts of scallions and the julienned red bell pepper. Stir-fry for 30–45 seconds to slightly soften the pepper but keep a bite.

Add sauces

Lower heat slightly and add 2 tbsp soy sauce, 1 tsp dark soy sauce (optional), 3 tbsp ketchup, 1 tbsp chili sauce and 1 tsp vinegar. Stir to combine, letting the mixture bubble briefly for 20–30 seconds so flavors meld.

Add stock & season

Pour in 3/4 cup water or vegetable stock. Stir in 1/2 tsp sugar, 1/4 tsp salt (taste and adjust later) and 1/4 tsp white or black pepper. Bring the mixture to a gentle simmer.

Thicken sauce with slurry

In a small bowl mix 1 tsp cornstarch with 1 tbsp cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. Cook for 30–60 seconds until the sauce turns glossy and slightly thickened — it should coat the back of a spoon but still be pourable. Taste and adjust seasoning (add a pinch more sugar or a dash more soy/vinegar if desired).

Toss paneer into sauce

Add the twice-fried paneer cubes to the skillet and gently toss to coat each piece in the sauce. Do this over medium heat for 30–45 seconds so the paneer warms and soaks up surface sauce without becoming soggy. If you prefer a drier version (restaurant-style dry Manchurian), toss less and cook off a little more sauce.

Finish & garnish

Turn off heat. Stir in most of the sliced scallion greens (reserve a few for garnish). Transfer to a serving plate and sprinkle the reserved scallion greens on top.