Paneer Manchurian

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A quick and flavorful paneer manchurian tossed in a spicy, tangy Indo-Chinese sauce made with garlic, soy, sriracha, and ketchup. Crispy golden paneer cubes soak up a glossy, restaurant-style sauce that’s perfect with rice or roti. Ready in 20 minutes and packed with bold, addictive flavor.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Indian

Servings:

Author: Shreya Walia

Ingredients

1 tbsp oil
2 tbsp ketchup
1 tbsp minced garlic
1/2 red onion
2 tbsp sriracha
1.5 tbsp soy
1/2 tbsp rice vinegar
3/4 tsp Kashmiri mirch
1/8 tsp smoked paprika
1/4 tsp black pepper
450 g paneer

Instructions

Fry the paneer: Cut paneer into cubes and fry in oil over medium heat until golden brown on all sides. Set aside on a paper towel to drain excess oil.
Mix the sauce: In a small bowl, combine ketchup, sriracha, soy sauce, rice vinegar, and all the dry spices. Whisk until smooth and evenly blended.
Sauté the aromatics: Heat a little oil in a skillet over medium heat. Add sliced red onion and minced garlic, and sauté until the onions turn translucent and fragrant.
Combine everything: Pour the prepared sauce into the skillet with the onions and garlic. Cook for about a minute until it thickens slightly, then toss in the fried paneer.
Coat and serve: Stir well until every piece of paneer is evenly coated in the glossy sauce. Serve hot with steamed rice, fried rice, or roti.

Notes

Fry in batches: Avoid overcrowding the pan so the paneer browns evenly and doesn’t steam.

Adjust spice level: Add more or less sriracha or Kashmiri mirch based on your heat preference.

Sauce thickness: If the sauce thickens too much, add a splash of water to loosen it before tossing the paneer.

Vegan option: Substitute paneer with extra-firm tofu and fry the same way for a vegan Manchurian.

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a spoon of water to refresh the sauce.

Nutrition