Have you guys had enough of Gobi Manchurian and Fried rice; it seems I am still in a mood for Indo-Chinese cuisine.

A food craving at times brings the rapid increase of same cuisine type served meals. I am certainly going through one at the moment that is Indo-Chinese cuisine. Last weekend it was Gobi Manchurian and this Saturday decided to make Paneer Manchurian. Do I sound like a foodie? May be yeah..I love food, variety, taste, fragrance, splashofflavours and so on.I am so glad that the small Chinese community lived in Calcutta, India many years ago and came up with delicious twist in the food per the taste of India and we could enjoy the variety and different cuisine. In Delhi, Indo-Chinese food is so darn popular; one could find small stalls on the streets who are selling different variety of Indo-Chinese food. Digging into my college days {it seems I have always been a foodie.. 😉 } , trying always different type of cuisine ,restaurants and at times ordering paneer Manchurian. This is the fun part of life, coffee and delicious food can actually bring people closer and the quality time spent with good friends is always captured in the memory. Smell of certain things/food/perfume can truly take one back in the memory. It’s like living those good times of life again when life was only about studying, to think about career and future.

Bringing some background of one the main ingredient of the recipe. Paneer is called cottage cheese, it is easily available in the market in India and sometimes people like to make it at home. Here in Copenhagen, we usually like to make our own fresh paneer. One could find it in the special international market here but no guaranty it is available when you need it. Ofcourse one can buy extras and keep them in the refrigerator. As I am a big time paneer lover, I keep using it in my recipes. That makes me think shall I post how to make paneer in future??…hmm…maybe…let’s see. Now back to Paneer Manchurian- It is easy to make, one has to be quick while frying paneer as it turns brown very quickly. This recipe is mainly enjoyed with the spread of fried rice, plain rice or any rice of your choice.086

Here follow the recipe :-

Paneer Manchurian
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Main
Cuisine: Indo Chinese
Servings: 3 -4
Author: Splashofflavours
  • Oil for frying
  • 2 tablespoon – corn flour for frying
  • For Gravy:-2-3 chopped garlic
  • 1 Big bunch chopped – spring onions
  • 2 Big chopped -green capsicums
  • 2 Big chopped- red onions
  • Handful of coriander leaves
  • 2 Tablespoon – good quality soy sauce
  • ¼ Teaspoon – vinegar
  • 1-2 Chopped green chilies - optional
  • Salt as per taste
  • 1 tablespoon – oil for cooking
  • 2 tablespoons corn flour
  • 1 cup water – for corn flour frying
  • 2 cups - 3 cups water – gravy
  • Marinate:- half an hour
  • 2 tablespoons ginger garlic paste
  • 500 gm paneer
  • 2 pinches of salt
  • For Rice :- Jasmine Rice – cooked before
  • Handful spring onions – only green part
  • Salt – as per taste
  1. Marinate paneer with ginger and garlic paste and keep it for half an hour.
  2. Heat the oil for frying; now add above mentioned corn flour, pinch of salt, 1 cup water. Mix it well and add marinated paneer in the bowl. Fry them (shallow frying or deep frying is your choice).
  3. Take the paneer out when it start getting light golden brown. Put them aside on a kitchen paper towel.
  4. Now add oil in a wok, onions, garlic, green capsicum, green onions, sauté them for couple of minutes until it becomes tender, now add coriander leaves.
  5. Add corn flour in a bowl, 2 cups of water (add more later if you think gravy is to thick), add in the cooked vegetables. Add also if there is leftover corn flour from frying paneer preparation step .Bring it to a boil and reduce the heat, cover the wok for 8-12 minutes. Keep stirring it in the middle so that the corn flour doesn’t stick at the bottom of the wok. Add salt as per the taste, vinegar, soy sauce; stir it for couple of minutes.
  6. For Rice:-
  7. Jasmine rice as per the quantity you prefer – cooked rice before with salt and some green chopped spring onions, only the green part of spring onions.
Recipe Notes

Soy sauce quantity can be increased per the taste, some people like strong, some people like it medium.
Be careful while frying paneer, it can easily burn , so one has to be quick. Oil shouldn't be too hot.