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Paneer Manchurian Dry Style

Section: Flavorful Vegetarian Recipes That Satisfy

This dry version of Paneer Manchurian brings together crispy deep-fried paneer cubes and a flavorful, spicy Manchurian sauce. Made with simple pantry ingredients like soy sauce, garlic, chili, and ketchup, it's perfect for serving at parties, game nights, or as a flavorful side. The dish can be easily adapted to suit vegan or gluten-free diets by substituting paneer with tofu and using tamari instead of soy sauce. Serve hot and enjoy the fusion of Indian and Chinese flavors in every bite.

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Published By Ioana
Updated on Tue, 08 Jul 2025 16:23:23 GMT
A plate of Paneer Manchurian. Bookmark
A plate of Paneer Manchurian. | ioanacooks.com

This fiery Indo-Chinese classic brings together two bold worlds of flavor. Crispy paneer cubes meet a spicy tangy Manchurian sauce for a dish that is guaranteed to impress at gatherings or satisfy a snack craving. It’s one of my favorite party starters and always disappears fast when served hot and fresh from the wok.

I first cooked this during a Diwali celebration with friends and everyone kept asking for the sauce recipe. Now it’s a go-to when I need something fast and bold.

Ingredients

  • Paneer cheese: fresh and firm paneer gives the best crispy texture when fried
  • All-purpose flour: creates the crunchy coating base
  • Corn flour: key for extra crispness and thickening sauce
  • White pepper: adds gentle spice without overpowering
  • Vegetable oil: use for both frying paneer and building the sauce
  • Spring onion: use both whites and greens for layered flavor
  • Green bell pepper: adds crunch and color
  • Garlic: fresh cloves for the most aromatic base
  • Sambal Oelek: spicy kick with real chili body
  • Soy sauce or tamari: salty umami and essential for depth
  • Tomato ketchup: sweet acidity balances the heat
  • Sugar: subtle contrast to the bold sauce
  • Water: to adjust sauce consistency
  • Salt: season each layer to taste

Step-by-Step Instructions

Make the Batter:
In a large bowl whisk all-purpose flour corn flour salt and white pepper. Slowly add water until a smooth medium-thick batter forms that can coat paneer without dripping off.
Coat the Paneer:
Cut paneer into bite-sized cubes. One by one dip them into the batter making sure each piece is fully coated on all sides without breaking.
Fry the Paneer:
Heat oil in a deep pan over medium heat. Once hot fry the paneer cubes in batches without overcrowding. Turn occasionally and fry until golden and crisp. Drain on paper towels.
Sauté the Aromatics:
In a wok heat oil and sauté garlic chopped green pepper and spring onion over medium heat until fragrant and just softened. This builds the flavor base for the sauce.
Add Sauces and Seasoning:
Stir in ketchup soy sauce sambal sugar and white pepper. Let it bubble and reduce for a couple of minutes to intensify the flavors.
Thicken the Sauce:
Mix corn flour with water in a small bowl. Pour the slurry into the wok and stir constantly until the sauce thickens and coats the back of a spoon.
Combine and Serve:
Add the fried paneer to the sauce and gently toss to coat every piece evenly. Serve hot with fresh spring onions on top for crunch.
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A plate of Paneer Manchurian. | ioanacooks.com

Storage Tips

Paneer Manchurian is best fresh but leftovers can be stored in an airtight container for up to 2 days. Reheat in a hot pan to crisp things up again. Avoid microwaving if you want to maintain texture.

Ingredient Substitutions

To make this vegan use firm tofu instead of paneer and tamari for soy sauce. For gluten free use rice flour in the batter and gluten free soy sauce.

Serving Suggestions

Serve it as a standalone appetizer or pair with steamed basmati rice or Hakka noodles. It also goes well with Indian flatbreads or fresh cucumber salad to cool down the spice.

A plate of Paneer Manchurian. Bookmark
A plate of Paneer Manchurian. | ioanacooks.com

Cultural Context

Paneer Manchurian is a popular Indo-Chinese street food inspired by Chinese techniques but built on Indian flavors. The dry version is especially beloved in party menus across India where finger food is king.

My favorite part is the contrast of the crispy paneer against the silky hot sauce. Every bite has both texture and punch. This was one of the first fusion dishes I mastered and it still feels special.

Frequently Asked Questions About Recipes

→ Can I make Paneer Manchurian vegan?

Yes, simply replace the paneer with tofu. The sauce is naturally vegan, so no other changes are necessary.

→ What is the difference between dry and gravy Manchurian?

Dry Manchurian has just enough sauce to coat the ingredients, while gravy versions include extra sauce and are often served with rice.

→ Can I bake the paneer instead of deep-frying?

Yes, baking is a healthier alternative. Coat the paneer as instructed and bake until crispy.

→ Is this dish spicy?

Yes, it has a spicy flavor profile due to chili sauce and white pepper. You can adjust the heat to your taste.

→ What can I serve with Paneer Manchurian?

It pairs well with basmati rice, noodles, flatbread, or a cooling drink like mango lassi.

→ Can I prepare the paneer in advance?

Yes, you can make and refrigerate the paneer a day ahead to save time during cooking.

Paneer Manchurian Dry Style

Bold Indo-Chinese dish with crispy paneer and spicy sauce, ideal as an appetizer or party snack.

Time Needed to Prep
25 minutes
Cooking Duration
20 minutes
Overall Time
45 minutes
Published By: Ioana

Category of Recipe: Vegetarian

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Indo-Chinese

Number of Portions: 4 How Many It Serves (1 platter of dry Manchurian)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ For Crispy Paneer

Ingredient 01 250 g paneer cheese, cut into cubes
Ingredient 02 1/2 cup all-purpose flour
Ingredient 03 1/2 cup corn flour
Ingredient 04 1/4 teaspoon white pepper
Ingredient 05 1 teaspoon salt
Ingredient 06 3/4 cup water, approximately
Ingredient 07 Vegetable oil for deep-frying

→ For Manchurian Sauce

Ingredient 08 2 tablespoons vegetable oil
Ingredient 09 3 garlic cloves, finely chopped
Ingredient 10 1/4 cup chopped spring onion
Ingredient 11 1 cup chopped green bell pepper
Ingredient 12 1 tablespoon Sambal Oelek or chili sauce
Ingredient 13 1 teaspoon soy sauce or tamari
Ingredient 14 2 tablespoons tomato ketchup
Ingredient 15 1/2 teaspoon white pepper
Ingredient 16 1 teaspoon sugar
Ingredient 17 1/4 cup water
Ingredient 18 1 teaspoon corn flour mixed with 2 tablespoons water
Ingredient 19 Salt to taste

Steps to Follow

Step 01

In a bowl, mix all-purpose flour, corn flour, white pepper, and salt. Gradually add water to form a smooth batter.

Step 02

Dip paneer cubes into the batter ensuring each piece is evenly coated without breaking.

Step 03

Heat oil over medium heat and fry paneer cubes in batches until golden and crispy. Drain on paper towels.

Step 04

Heat oil in a wok, sauté garlic, green pepper, and spring onions over medium heat for 2-3 minutes.

Step 05

Add ketchup, soy sauce, chili sauce, sugar, and white pepper. Stir in water and cook briefly.

Step 06

Add corn flour slurry to the sauce and stir until thickened, about 2-3 minutes. Season with salt.

Step 07

Toss fried paneer in the prepared sauce and garnish with fresh spring onions before serving.

Extra Tips

  1. Paneer can be substituted with tofu for a vegan version.
  2. Use rice or arrowroot flour and tamari to make the dish gluten-free.
  3. Baking paneer is a healthier alternative to deep-frying.

Tools You'll Need

  • Mixing bowl
  • Wok or large frying pan
  • Slotted spoon
  • Paper towels
  • Saucepan or deep fryer

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy from paneer cheese
  • May contain gluten unless using tamari and gluten-free flour
  • Contains soy if using soy sauce

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 385
  • Total Fat: 24 grams
  • Carbohydrate Amount: 28 grams
  • Protein Amount: 12 grams