Paneer Manchurian Gravy
Crispy fried paneer cubes tossed in a savory, sweet, and tangy Manchurian sauce. This popular Indo-Chinese dish is a flavor explosion, perfect to serve with fried rice or noodles for a satisfying meal.
For 4 servings
Prepare and Fry the Paneer
- In a mixing bowl, create a batter by whisking together 3 tbsp all-purpose flour, 3 tbsp corn flour, 1 tsp ginger-garlic paste, 1 tbsp soya sauce, 1/2 tsp black pepper powder, and 1/4 tsp salt.
- Gradually add approximately 70 ml of water, whisking continuously to form a smooth, medium-thick batter without any lumps.
- Add the paneer cubes to the batter and gently toss to coat them evenly.
- Heat 1 cup of oil in a kadai or pan over medium-high heat for shallow frying.
- Once the oil is hot, carefully slide in the battered paneer cubes one by one. Do not overcrowd the pan; fry in batches if necessary.
- Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
- Remove the fried paneer with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Set aside.
Sauté Aromatics and Vegetables
- Heat 2 tbsp of oil in a large wok or pan over high heat.
- Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until they become fragrant.
- Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still crunchy.
Create the Manchurian Gravy
- Reduce the heat to medium. Add the remaining 2 tbsp soya sauce, 1 tbsp red chili sauce, 2 tbsp tomato ketchup, and 1 tsp white vinegar to the wok. Stir well to combine.
- Pour in 500 ml of water. Add the remaining 1/2 tsp salt, 1/2 tsp black pepper powder, and 1/2 tsp sugar. Mix everything together.
- Bring the mixture to a vigorous boil.
- In a small bowl, prepare a slurry by mixing the remaining 1 tbsp of corn flour with 2-3 tbsp of cold water until smooth.
- While stirring the gravy continuously, slowly pour in the cornflour slurry. Continue to cook and stir for 2-3 minutes until the gravy thickens to your desired consistency.
Combine and Serve
- Gently add the fried paneer cubes into the simmering gravy.
- Mix carefully to coat the paneer with the sauce. Let it simmer for only 1-2 minutes, just enough for the paneer to absorb the flavors without becoming soggy.
- Turn off the heat. Garnish with freshly chopped spring onion greens.
- Serve Paneer Manchurian Gravy hot with your choice of steamed rice, fried rice, or hakka noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest paneer, fry it just before you are ready to add it to the gravy.
- 2Stir-fry the vegetables on high heat to ensure they remain crisp and don't become limp.
- 3Always mix cornflour in cold water before adding it to hot gravy to prevent lumps.
- 4Taste and adjust the sauces, salt, and sugar before thickening the gravy, as flavors concentrate after adding the slurry.
- 5Use firm or extra-firm paneer to prevent it from crumbling during frying and tossing.
- 6For a richer flavor, you can add a splash of sesame oil along with the vegetable oil when sautéing the aromatics.
Adapt it for your goals.
Vegan
Replace paneer with extra-firm tofu for a vegan alternative. Press the tofu well to remove excess water before batter-frying.
Dry AppetizerDry Appetizer
To make Dry Paneer Manchurian, reduce the water in the gravy to about 1/4 cup and omit the cornflour slurry. Toss the fried paneer in the concentrated sauce.
Vegetable RichVegetable-Rich
Add other vegetables like carrots, bell peppers of different colors, or baby corn along with the onion and capsicum for extra crunch and nutrition.
HealthierHealthier
For a lower-fat version, skip the frying. Coat the paneer in the batter and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp, before adding to the gravy.
Why this is on our healthy list.
Rich in Protein and Calcium
Paneer is an excellent source of protein, essential for muscle repair and growth, and calcium, which is vital for strong bones and teeth.
Source of Vitamins
The use of vegetables like capsicum, onions, and spring onions provides essential vitamins such as Vitamin C and Vitamin A, which support immune function and vision.
Boosts Flavor with Aromatics
Ginger and garlic are not just for flavor; they contain compounds with anti-inflammatory and antioxidant properties that can contribute to overall health.
Frequently asked questions
One serving of Paneer Manchurian Gravy contains approximately 450-550 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.