Warm, richly spiced, and built for a satisfying meal, Paneer Manchurian Recipe | Street Style Dry Paneer Manchuri is a vegetarian indo chineese starters made with corn flour, maida, and chilli powder in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3 Servings
  • Category: starters
  • Cuisine: indo chineese

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

Method

  1. 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.
  2. Add water as required and prepare a smooth lump free batter.
  3. Dip the 20 cubes paneer coating the batter uniformly.
  4. Deep fry in hot oil, keeping the flame on medium.
  5. Drain off once the paneer turns golden brown and crunchy. Keep aside.
  6. In a large wok, heat 2 tbsp oil.
  7. Add 5 cloves garlic, 1 inch ginger, 2 chilli, 2 tbsp spring onion. Stir fry on high flame.
  8. Also, add ½ onion, ½ capsicum and stir fry till the capsicum turn crunchy.
  9. 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.
  10. Stir fry till the sauces turn aromatic.
  11. Add in fried paneer cubes, 2 tbsp spring onionand mix making sure the sauces are coated well.
  12. Finally, enjoy Paneer Manchurian Recipe with fried rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.