Paneer Manchurian Dry Recipe

Paneer Manchurian Dry Recipe – Deep fried, crispy paneer cubes are coated with spicy, sour and slightly sweet Indo-chinese sauce. Best served as a starter or snack.

Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

If you love paneer and indo chinese food both, then I am sure this recipe is for you. I have already shared the gravy version of paneer manchurian that can be served with noodles or fried rice or plain steamed rice. In both recipes, instead of paneer you can use tofu or potato to make it vegan.

Here I have deep fried paneer cubes. This gives nice crispy edges and that is perfect texture for this dry paneer manchurian. For slight healthier version, you can shallow fry it just like I have done in chilli paneer recipe. But deep fried one gives best taste for sure.

I have mentioned before too and saying it again just to remind you that Always use naturally fermented soy sauce. Never use chemically produced soy sauce which has funky smell and strong taste.

Check out more Indo Chinese starter recipes
Veg spring rolls // Veg manchurian dry // Veg hot and sour soup // Veg momos


How to make Paneer Manchurian Dry Recipe (Step by Step Photos):


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1) First heat the oil in pan for deep frying. While the oil is getting hot, take all purpose flour, cornstarch, salt and pepper in a bowl and mix.

2) Add water to make thick, runny and lump-free batter.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

3) Once the oil is hot enough for frying, take paneer pieces one by one and dip into the batter from all the sides.

4) And gently drop/slide into the hot oil.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

5) Keep moving and turning around occasionally for even frying and browning.

6) Once they are light golden brown from all the sides, remove them using slotted spatula and keep on paper towel lined plate.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

7) Now heat 1 ½ tablespoons of oil in a pan on medium heat. Once hot add chopped ginger, garlic, green chili and celery.

8) Saute for 40-60 seconds or till the raw smell of ginger garlic goes away. Be careful not to burn the garlic.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

9) Now add chopped onions and sprinkle little salt.

10) Mix and cook till onions get soft and translucent or light pink in color.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

11) Now add black pepper powder and red chili flakes, mix.

12) Add soy sauce,
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

13) Followed by ketchup.

14) Also add red chili sauce.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

15) And add vinegar.

16) Mix everything well and cook for a minute. Then turn off the stove and let it cool for a minute.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

17) Now add fried paneer and half of spring onion greens.

18) Mix well so the sauce is coated to the paneer pieces.
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

Remove it to a serving plate and garnish with remaining spring onion greens.

Serving suggestion: Serve this paneer manchurian dry as a starter or snack along with your indo-chinese meal. It can be served as a side with noodles like veg chow mein or schezwan noodles.

Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)

Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian)
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Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian Recipe)

US measuring cups are used (1 cup = 240 ml)

Course Appetizer, Snack
Cuisine Indo Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 2 servings
Calories 343 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For frying paneer:

  • 100-125 grams Paneer cut into cubes
  • 1 tablespoon All purpose flour (Maida)
  • 1 tablespoon Corn flour (corn starch)
  • Salt to taste
  • teaspoon Black pepper powder
  • 2 tablespoons Water
  • Oil for deep frying

For thick sauce:

  • 1 ½ tablespoons Oil
  • 2 teaspoons Ginger finely chopped or minced
  • 2 teaspoons Garlic finely chopped or minced
  • 1 Green chili finely chopped
  • 1 teaspoon Celery finely chopped (optional)
  • ½ cup Onion finely chopped
  • Salt to taste
  • teaspoon Black pepper powder
  • ¼ teaspoon Red chili flakes optional
  • 1 ½ tablespoons Soy sauce
  • 1 tablespoon Tomato Ketchup
  • 2 teaspoons Chilli sauce
  • 1 teaspoon White distilled vinegar
  • 2 tablespoons Spring onion (green onion or scallion) , Green part chopped

Instructions

Frying paneer:

  1. First heat the oil on medium heat for deep frying.
  2. To make batter, mix all purpose flour, corn starch, salt and pepper in a bowl. Make lump free, thick yet runny batter by adding water.
  3. Once the oil is hot, dip the paneer cubes into the batter from all the sides and add into hot oil.
  4. Fry till they are light golden brown and crisp from all the sides then remove it to a paper towel lined plate. Keep it aside.

Making Paneer Manchurian Dry Recipe:

  1. Heat the oil in a pan on medium heat. Once hot saute ginger, garlic, green chili and celery for 40-60 seconds. Do not burn the garlic.
  2. Now add onion and pinch of salt. Cook till they are soft and translucent.
  3. Mix in black pepper powder, red chili flakes and all the sauces (soy sauce, ketchup, chili sauce and vinegar.) Cook for a minute and then turn off the stove, let it cool for a minute.
  4. Then add fried paneer and spring onion greens. Mix well so sauce is coated to all the pieces.
  5. Before serving garnish with more spring onion greens.

Notes

*Nutrition information is a rough estimate for 1 serving
Nutrition Facts
Paneer Manchurian Dry Recipe (How to make Dry Paneer Manchurian Recipe)
Amount Per Serving
Calories 343 Calories from Fat 248
% Daily Value*
Total Fat 27.6g 42%
Saturated Fat 3.6g 18%
Cholesterol 2mg 1%
Sodium 1248mg 52%
Potassium 307mg 9%
Total Carbohydrates 19.4g 6%
Dietary Fiber 1.7g 7%
Sugars 8.4g
Protein 5.4g 11%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. raajanya gupta