Paneer Manchurian Dry Recipe | How to Make Dry Paneer Manchurian with detailed photo and video recipe. A dry manchurian recipe prepared with paneer cubes tossed with a unique manchurian sauce. It is an ideal party snack served as a starter or a side dish with veg fried rice or any street-style noodles. There are different types of Manchurian recipes and this is a dry version with supporting gravy.
Paneer Manchurian Dry Recipe | How to Make Dry Paneer Manchurian with step-by-step photo and video recipe. An adapted version of Chinese cuisine street savoury snack prepared with paneer cubes to mere Indian taste buds. It is a popular side dish and is typically served with a wide range of meals like fried rice and noodles.
I have always been a big fan of manchurian recipes especially gobi manchurian recipes. However, my husband is an ardent follower of paneer recipes particularly, Indo Chinese cuisine recipes from paneer. This recipe has been pending since last year and my husband had requested it long back. Preparing this snack is no rocket science and can be prepared within minutes. I have prepared this recipe very similar to the Baby Corn Manchurian recipe. Baby corn is hard in texture so deep frying makes it even harder. Paneer cubes are soft and hence when deep fried, make it super special and an interesting appetising snack.
Besides, some important tips, variations and enhancements for a perfect paneer manchurian dry recipe. It is always recommended to use comparatively harder paneer cubes in any Indo-Chinese recipes. Perhaps because the recipes follow a 2 step process with deep frying and sautéing, or otherwise it may lose its shape. I have used homemade paneer, you can use store-bought for the same. Secondly, I have added chilli powder for the spiciness, alternatively, chilli sauce can also be added. Adding different types of sauces helps to make it more juicy and saucy in texture. Lastly, to prepare a paneer manchurian gravy recipe, add half a cup of corn flour paste to this recipe. I will be soon posting a detailed post anyway.
Finally, I would like to highlight my other Starters Recipe Collections with this post on the Paneer Manchurian Recipe. Specifically, paneer chilli, veg manchurian, veg manchow soup, idli manchurian, hot and sour soup, veg hakka noodles, and paneer fried rice recipe. In addition, do visit my other recipes collection board like
About Paneer Manchurian
It is a classical Indo-Chinese street-style starter or snack meal recipe prepared with soft paneer cubes and a blend of Chinese cuisine sauces. Paneer Manchurian most commonly known as Paneer Manchuria carries a similar texture and taste to its meat counterpart, i.e. Chicken Manchurian. It is typically served as a side to various Indo-Chinese cuisine meals, but can also be served as a starter or appetiser before full meals.
There are many different types of Manchurian recipes and it also caters for the Paneer Manchurian recipe. The most common way is to make it a dry variant with a slight hint of moistness in it. The moistness helps to easily consume without requiring any additional condiments or sauces. Having said that, the same recipe can also be made as a gravy Manchurian recipe.
Video Recipe
Recipe Card for Paneer Manchurian Dry
Paneer Manchurian Recipe | Street Style Dry Paneer Manchuri
Ingredients
for frying paneer:
- ½ cup corn flour
- 2 tbsp maida
- 1 tsp chilli powder
- ½ tsp salt
- 1 tsp ginger garlic paste
- water, for batter
- 20 cubes paneer
- oil, for deep frying
for manchurian sauce:
- 2 tbsp oil
- 5 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 2 chilli, slit
- 2 tbsp spring onion, chopped
- ½ onion, petals
- ½ capsicum, cubed
- 2 tbsp tomato sauce
- 2 tbsp vinegar
- 2 tsp soy sauce
- ½ tsp pepper powder
- ½ tsp salt
- 2 tbsp chilli sauce
Instructions
- Firstly, take ½ cups corn flour, 2 tbsp maida, 1 tsp chili powder, ½ tsp salt, and 1 tsp ginger-garlic paste in a bowl.
- Add water as required and prepare a smooth lump free batter.
- Dip the 20 cubes paneer coating the batter uniformly.
- Deep fry in hot oil, keeping the flame on medium.
- Drain off once the paneer turns golden brown and crunchy. Keep aside.
- In a large wok, heat 2 tbsp oil.
- Add 5 cloves garlic, 1 inch ginger, 2 chilli, 2 tbsp spring onion. Stir fry on high flame.
- Also, add ½ onion, ½ capsicum and stir fry till the capsicum turn crunchy.
- Now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, ½ tsp salt, and 2 tbsp chilli sauce.
- Stir fry till the sauces turn aromatic.
- Add in fried paneer cubes, 2 tbsp spring onionand mix making sure the sauces are coated well.
- Finally, enjoy Paneer Manchurian Recipe with fried rice.
Nutrition
How to Make Paneer Manchurian with Step-by-step photos
- Firstly, take ½ cups corn flour, 2 tbsp maida, 1 tsp chili powder, ½ tsp salt, and 1 tsp ginger-garlic paste in a bowl.
- Add water as required and prepare a smooth lump free batter.
- Dip the 20 cubes of paneer coating the batter uniformly.
- Deep fry in hot oil, keeping the flame on medium.
- Drain off once the paneer turns golden brown and crunchy. Keep aside.
- In a large wok, heat 2 tbsp oil.
- Add 5 cloves garlic, 1 inch ginger, 2 chilli, 2 tbsp spring onion. Stir fry on high flame.
- Also, add ½ onion, ½ capsicum and stir fry till the capsicum turn crunchy.
- Now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, ½ tsp salt, and 2 tbsp chilli sauce.
- Stir fry till the sauces turn aromatic.
- Add in fried paneer cubes, 2 tbsp spring onionand mix making sure the sauces are coated well.
- Finally, enjoy Paneer Manchurian Recipe with fried rice.
Notes
- Firstly, make sure to fry the paneer on medium heat until they turn crunchy. Otherwise, the sauce will make the paneer soggy.
- Also, add the fried paneer cubes just before serving to keep paneer cubes crunchy.
- Additionally, the sauce must be spicy, or the paneer will taste bland.
- Finally, Paneer Manchurian Recipe tastes great when served hot.
wow superb recipe thanq u
Thanks a lot 🙂
Can we use mushrooms instead of fpaneer in this recipe?
yes you can use mushroom instead of paneer. it is very similar.
So I’m totally knew to this type of cooking. But if I want to make for more people do I just multiply everything. Like if I’m making for 6, do I just multiply everything by 2?
yes it would be safe to assume for this recipe. but may not hold good for all
If I want to add capsicum when should I add it. .? Thanks
Hi
Hello Brijesh, How can I help you?
nice and easy dish
thanks a lot
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