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 served in a plate and garnished with spring onion greens,

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 momos

Step By Step Photo Instructions:

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.

Collage of 2 images showing flour, salt, pepper in a bowl and paste is made.

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.

Collage of 2 images showing coating paneer with the batter and frying in the oil.

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.

Collage of 2 images showing fried paneer and removed to a plate.

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.

Collage of 2 images showing frying ginger, garlic, green chili and celery in the oil.

9) Now add chopped onions and sprinkle little salt.

10) Mix and cook till onions get soft and translucent or light pink in color.

Collage of 2 images showing adding and cooking onion.

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

12) Add soy sauce,

Collage of 2 images showing adding salt, pepper and soy sauce.

13) Followed by ketchup.

14) Also add red chili sauce.

Collage of 2 images showing adding ketchup and chili sauce.

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.

Collage of 2 images showing vinegar and mixing sauces.

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

18) Mix well so the sauce is coated to the paneer pieces.

Collage of 2 images showing adding fried paneer and mixed.

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.

Did you try this paneer manchurian dry recipe? I’d love to hear about it! Leave a review in the comment section below.