A spicy, flavourful Manchurian is a delight to savour with a dish of noodles or steamed rice. It has a velvety gravy that mingles with the other components to create that special magic. Try your hands today at Paneer Manchurian, made with a block of wonderful Verka Paneer! It’s sweet, sour, spicy, and tangy, all at the same time!

Restaurant Style Paneer Manchurian


  • 400 gm Verka Paneer, cut into large cubes
  • 2½ + 2 tbsp cornflour
  • 5 tbsp maida
  • 2-3 cups of water
  • Salt and pepper to taste
  • 1 tsp sugar
  • Oil for frying
  • 1½ tbsp each finely chopped ginger and garlic
  • 1 or 2 green chilli cut into strips
  • 1¼ cup spring onions chopped, greens separated
  • 1 tbsp each tomato ketchup, soy sauce, vinegar, and chilli sauce



  • Mix maida, little salt & pepper, and 2 tbsp of cornflour together in a deep bowl. Add water to make a batter. Dip the paneer pieces into the bowl and stir gently to coat.
  • Heat the oil and fry the paneer till golden brown. Drain and keep aside.
  • Heat 2 tbsp oil in a saucepan, add ginger, garlic and green chillies. Saute briefly.
  • Tip the spring onion whites into the pan and fry till lightly coloured.
  • Add ketchup, chilli sauce, soy sauce, vinegar, salt, pepper, and a teaspoon of sugar.
  • Pour in one and a half cups of water and bring to a simmer
  • Make a slurry of ¾ cups of water and the remaining cornflour.
  • Pour the slurry slowly into the pan. Keep stirring as you do so. Do not pour in the whole amount unless needed.
  • When the gravy looks the desired thickness, add the fried paneer pieces.
  • Re-warm and check the flavour and thickness.
  • Remove from the flame and serve garnished with the spring onion greens.

Note: Sesame (til ) oil imparts a lovely flavour to the Manchurian. If you wish, use it in place of refined oil for this dish. Green chillies are optional. Use less vinegar if you prefer a less tart gravy.