Paneer Manchurian

Paneer Manchurian

Indo Chinese food is utterly delicious. I just love the contrasting sweet and spicy notes in the flavours and cooking paneer Indo Chinese style is just such a lovely dish.

This dish takes under an hour to make and is so simple to follow and perfect for alfresco dining if you are lucky enough to have the weather to match. If not, it is just as good indoors too 🙂 This can be eaten for lunch or dinner.


For the paneer

  • 250 grams cubed paneer
  • 3 tablespoons corn flour
  • 1 and 1/2 teaspoons salt
  • 1 and 1/2 teaspoons black pepper
  • 1 teaspoon red chilli powder
  • 3 tablespoons oil

For the vegetables

  • 1 red onion, chopped
  • 2 spring onions, chopped
  • 1 green chilli, chopped
  • 1 green pepper, sliced
  • 1 tablespoon crushed garlic
  • 1 tablespoon grated ginger
  • 3 tablespoons tomato ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons oil



  1. In a bowl mix the flour, salt, black pepper and red chill powder and add the paneer to the mixture. Make sure the paneer is coated well.
  2. In a pan, add the oil and shallow fry the paneer cubes in batches until golden brown.
  3. Place each fried batch on a piece of kitchen roll tissue to drain the oil.
  4. In a separate pan, stir fry the vegetables on medium heat with garlic and ginger for about 8 minutes.
  5. Add the paneer cubes, sauces and mix well.
  6. Let this cook for a further 10 minutes, stir frying regularly.
  7. Eat with rice and enjoy a nice chilled beer with it. In our house we love pairing spicy dishes with Kingfisher beer.

If you are lucky to have good weather by not have your meal and beer alfresco.


Binita Shah-Patel

Hi, I’m Binny – a writer, dreamer, serial wanderluster and travel addict. I am originally from Kenya but now live in London. I set up this blog to share my experiences eating out as well as travelling.

I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way.

It’s my goal to get swept off my feet as often as possible.

Find me on: Web | Twitter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. June 9, 2016 / 7:30 am

    I’ve never cooked paneer before, but this sounds delicious. Perfect with a Kingfisher!

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is TASTES OF SUMMER.

    More info including rules and submissions here:

  2. Jo
    May 1, 2020 / 3:36 pm

    Hi Binny.
    Looks delicious. Are you please able to suggest how I can tweak this recipe for a Gobi Manchurian?

    • May 1, 2020 / 3:39 pm

      Hi Jo, I actually have a cabbage manchurian recipe coming which you can use for gobi too 🙂 It should be up hopefully next week or the week after. I can drop you an email.

error: Content is protected !!