Paneer Manchurian

Try Paneer Manchurian, a hot and sour dish with cheese. It's an Indian-Chinese fusion that's great for dinner or guests!

2 tablespoons vegetable oil,  1 tablespoon minced garlic,  ¼ cup green pepper, diced,  ¼ cup red pepper, optional,  ¼ cup onion, diced,  1 cup paneer,  4 tablespoons soy sauce


2 tablespoons sriracha sauce, 1 tablespoon tomato ketchup, 1 tablespoon brown sugar,  1 tablespoon cornstarch (diluted with ½ cup water)


In a pan, add vegetable oil and minced garlic. Sauté until golden brown. Add diced red and green pepper, onion. Sauté in medium heat. Add soy sauce, sriracha sauce, tomato ketchup, brown sugar, and diluted cornstarch.



Switch to low heat, add paneer cubes and bring it to a boil. Stir for a couple of minutes until it reaches the desired consistency. Transfer to a serving bowl and serve hot. The gravy thickens up really fast, so cook on low-medium heat.



Serve Paneer Manchurian hot with Indian flatbreads like roti, naan, chapati, or with fried rice, steamed rice, or noodles. Experiment with different peppers or add chopped ginger for a tropical flavor.



Enjoy this fusion dish that combines the richness of paneer with the sharp taste of soy and sriracha sauces. Perfect for parties or lazy dinners, this recipe is sure to become a favorite in your household.



Use homemade paneer for a fresh taste. Adjust the thickness of the gravy with cornstarch. Shallow fry paneer for a firmer and crispier texture. Make the gravy ahead for parties and add paneer just before serving. Reheat on the stovetop to avoid stiff and rubbery paneer.

Serve with Indian flatbreads like roti, naan, or chapati. Pair with fried rice, steamed rice, or noodles. Complement with other Indo-Chinese dishes like Chili Garlic Edamame or Cabbage Manchurian. Enjoy as a standalone appetizer or side dish.

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