Crispy Paneer Manchurian Dry

This bold Indo-Chinese dish features crispy paneer coated in a spicy, tangy sauce making it perfect for an appetizer or party snack. The combination of crunchy texture and vibrant flavors keeps everyone coming back for more. I first made this for a family gathering and it quickly became a crowd favorite with requests to make it again soon.

I always enjoy how the fresh bell peppers add a nice crunch that contrasts with the soft paneer cubes.

Ingredients

• Paneer cheese: cut into cubes for that soft yet firm texture
• All-purpose flour and corn flour: create the perfect batter for crispiness
• White pepper: adds subtle heat without overpowering the dish
• Salt: enhances the flavors throughout
• Vegetable oil: for frying and sautéing ensures the dish stays light
• Garlic: finely chopped to provide aromatic depth
• Spring onion: offers a fresh mild onion flavor
• Green bell pepper: gives a sweet and crunchy bite
• Sambal Oelek or chili sauce: brings bold heat and complexity
• Soy sauce or tamari: adds umami richness
• Tomato ketchup: provides tanginess and sweetness
• Sugar: balances the spiciness with a hint of sweetness
• Corn flour slurry: thickens the sauce for that perfect coating
• Water: to adjust batter and sauce consistency
• Salt to taste: for final seasoning

Step-by-Step Instructions

Prepare the Batter:

In a bowl mix all-purpose flour corn flour white pepper and salt Gradually add water to form a smooth batter This creates a light coating that crisps perfectly on frying

Coat Paneer Cubes:

Dip each paneer cube into the batter making sure it is evenly coated but handle gently to avoid breaking This step ensures every piece is crispy on the outside

Deep-Fry Paneer:

Heat vegetable oil over medium heat Fry the coated paneer cubes in batches until they turn golden and crisp Drain on paper towels to remove excess oil This step locks in the crunchy texture

Sauté Vegetables:

In a wok heat vegetable oil Sauté garlic green bell pepper and spring onions over medium heat for 2 to 3 minutes This softens the vegetables and releases their aromas

Prepare Sauce:

Add tomato ketchup soy sauce chili sauce sugar and white pepper Stir in water and cook briefly This blends the flavors and creates the base of the sauce

Thicken Sauce:

Add corn flour slurry to the sauce Stir continuously until it thickens about 2 to 3 minutes Season with salt to taste This gives the sauce the right consistency to coat the paneer evenly

Combine and Serve:

Toss the fried paneer in the prepared sauce Garnish with fresh spring onions This completes the dish with fresh color and a burst of flavor

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I love how the chili sauce adds a vibrant kick that wakes up all the other flavors A family favorite moment was when my friends asked for the recipe after the first bite

Storage Tips

Store leftover paneer manchurian in an airtight container in the refrigerator for up to two days Reheat gently in a pan to maintain crispiness Avoid microwaving as it can make the paneer soggy

Ingredient Substitutions

Firm tofu is a great alternative to paneer especially for vegan eaters Corn flour can be replaced with rice or arrowroot flour to keep it gluten-free Soy sauce can be swapped for tamari for those avoiding gluten

Serving Suggestions

Serve alongside steamed jasmine rice or fried rice for a full meal Garnish with extra spring onions or fresh coriander for a burst of color and freshness Pair with a cold beer or a light white wine for the perfect balance

Cultural Context

Paneer Manchurian is a fusion Indo-Chinese dish that blends Indian cheese with Chinese cooking techniques The dish reflects the popular street food culture in India where bold flavors and textures are celebrated

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Common Recipe Questions

→ How do I get the paneer extra crispy?

Coat paneer cubes evenly with a smooth batter of all-purpose and corn flour, then deep-fry in medium-hot oil until golden and crispy. Drain on paper towels to remove excess oil.

→ Can I make this dish vegan?

Yes, substitute paneer with firm tofu and use tamari instead of soy sauce for a vegan-friendly version.

→ What is the best way to thicken the Manchurian sauce?

Add a slurry of corn flour mixed with water to the simmering sauce and stir until it thickens, usually within 2-3 minutes.

→ How can I make this gluten-free?

Replace all-purpose flour with rice or arrowroot flour and use tamari instead of soy sauce to keep the dish gluten-free.

→ Is there a healthier alternative to deep-frying paneer?

Yes, baking paneer cubes in the oven until crisp is a lighter alternative that reduces oil usage without sacrificing texture.