Cut the paneer into 1- to 1.5-inch bite-sized cubes. Pat dry with paper towels so the surface is dry — this helps the batter stick and prevents splattering during frying.

make batter

In a bowl whisk together 1 cup cornstarch, 1 tablespoon all-purpose flour, 1 teaspoon salt, 1 teaspoon white pepper, and 1 teaspoon ginger-garlic paste. Gradually add about 1/2 cup water to form a thick, smooth batter that can coat the paneer (adjust water slightly if needed). Batter should be thick enough to cling to cubes.

coat paneer

Toss paneer cubes gently in the batter until evenly coated. Shake off any excess batter.

fry paneer

Heat about 3–4 cm of oil in a heavy skillet or wok to medium-high (around 170–180°C / 340–360°F). Fry paneer in batches so pieces don’t touch; cook until golden and crisp on all sides, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Reserve fried paneer for the final toss.

Vegetables & Aromatics

prep aromatics and vegetables

While paneer fries, slice the garlic finely, julienne the ginger, slit or chop green chilies, separate white and green parts of spring onions and thinly slice both. Cut capsicum into roughly 1-inch pieces and shred carrot into thin matchsticks if using.

stir-fry vegetables

Heat 2 tablespoons vegetable oil in a wide nonstick skillet or wok over high heat. Add chopped garlic and stir for 10–15 seconds until fragrant (do not burn). Add ginger and green chilies and stir 10 seconds. Add the white parts of the spring onions, capsicum, and carrot; toss on high heat for 1–2 minutes so vegetables stay crisp-tender and retain color.

Sauce & Assembly

combine sauce ingredients

In a small bowl combine 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce (or additional dark soy), 3 tablespoons tomato ketchup, 1 tablespoon chili sauce, 1 teaspoon vinegar, 1 teaspoon sugar, 3/4 cup water (or stock), 1/4 teaspoon salt and 1/4 teaspoon white pepper. Stir to dissolve sugar and salt. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry.

cook sauce

Slide the combined sauce into the hot wok with the vegetables. Bring to a simmer and let it bubble for about 30–45 seconds. Stir in the cornstarch slurry gradually and cook for another 30–45 seconds until the sauce thickens to a glossy, slightly sticky consistency. Taste and adjust seasoning (more soy for saltiness, more chili sauce for heat, a pinch of sugar if too tangy).

finish with aromatics and paneer

Add the fried paneer pieces to the thickened sauce and gently toss to coat all pieces without breaking them. Turn the heat up briefly to let excess moisture evaporate and sauce cling to paneer (about 20–30 seconds). Drizzle 1/2 teaspoon sesame oil and toss. Add the green parts of the spring onions, toss once, and remove from heat.

serve

Transfer Paneer Manchurian to a serving plate, garnish with extra spring onion greens if desired, and serve immediately with steamed rice, fried rice, or as an appetizer. Enjoy while sauce is glossy and paneer is crisp.