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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 which is good enough to give a surreal experience to your taste buds.

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Ingredients for Dry Paneer manchurian:-

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
• ⅛ teaspoon Black pepper powder
• 2 tablespoons Water
• Oil for deep frying

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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 Red onion finely chopped
• Salt to taste
• ⅛ 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.

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Instructions for making Dry Paneer manchurian :-

Frying paneer:

• First heat the oil on medium heat for deep frying.
• 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.
• Once the oil is hot, dip the paneer cubes into the batter from all the sides and add into hot oil.
• 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.

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Making Paneer Manchurian Dry Recipe:

• 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.
• Now add onion and pinch of salt. Cook till they are soft and translucent.
• 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.
• Then add fried paneer and spring onion greens. Mix well so sauce is coated to all the pieces.
• Before serving garnish with more spring onion greens.

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