Paneer Manchurian Recipe: A Delicious Indo-Chinese Dish

Perfect amalgamation of Indo-Chinese culinary.

Paneer Manchurian is a perfect amalgamation of Indian and Chinese cuisines. Cooking paneer with veggies is an Indian tradition whereas frying Manchurian is a Chinese cooking practice. A combination of both these methods gives you a crunchy, deep and spicy flavored Paneer Manchurian stir fry which is good enough to give a surreal experience to your taste buds.

Some people like to keep their Manchurian dry whereas some people prefer it thick and saucy. Hot Paneer Manchurian can be relished with fried rice or Chinese Hakka noodles as per your taste preference. Adding one egg white is optional as vegetarians will not prefer it. However, adding the egg white gives a smooth consistency to the curry which is a trademark of the Chinese cuisine. For added flavor and texture, garnish with chopped spring onion greens (scallion greens) or coriander leaves (cilantro) or parsley and green chilli for a fiery kick.

To add a spicy kick to the dish, sprinkle some red chili powder on top before serving. For a tangy twist, add ½ teaspoon of white vinegar and 1 tbsp ginger to the sauce before turning off the heat. The acidity of the vinegar, specifically apple cider vinegar, will enhance the flavors of the dish and bring them together. For a pop of color and crunch, add ¼ to ½ cup capsicum (bell pepper) and green chilli to the dish. This will add a delicious sweetness and texture to the dish.

Add spring onions and celery to give it an authentic Chinese flavor but you can use regular onions and skip the celery if they are not available. You can also use Tofu instead of paneer and the Manchurian will still taste deliciously and exotic!

Do not forget to marinate the paneer cubes in the ginger-garlic paste for at least 10 to 15 minutes before frying them. Kids love this delicacy as they get to relish something unique and saucy. You can serve this dish with your regular homemade noodles as well and kids will devour it in no time. To achieve the perfect crispy texture, heat a tablespoon of oil in a wok on medium heat before adding the marinated paneer cubes. Shallow fry them until they turn golden brown, removing any excess oil with a paper towel before serving.

Paneer is rich in proteins and the vegetables used make it even more nutritional. It proves to be a great appetizer and you can also have it as a late evening snack. Corn flour is added to thicken the gravy but add it slowly and stir occasionally to prevent the formation of small lumps. You can directly add the paneer cubes without frying them but fried ones certainly taste a lot better. To make the corn flour mixture, mix 1 teaspoon of corn flour with 1/2 to 3/4 cup water in a small bowl. You can also use arrowroot powder as a substitute for corn flour. Make sure to mix it well to avoid any lumps. Set this mixture aside for later use.

If you want to enjoy dry or masala Paneer Manchurian just avoid adding water and just drizzle it with extra sauce!