What is Stuffed Paneer Manchurian?

Stuffed Paneer Manchurian is a unique variation of the classic Manchurian dish where paneer cubes are hollowed out, filled with a spicy vegetable stuffing, then pan-fried until golden brown and coated in a flavorful Manchurian sauce.

Main Ingredients of Stuffed Paneer Manchurian:

• Paneer: The star ingredient, acting as a crispy, creamy base.
• Bell Peppers, Onions & Mushrooms: Adds crunch and enhances the stuffing flavor.
• Soy Sauce, Vinegar & Schezwan Sauce: Key sauces that provide tanginess, umami, and spice.
• Cornstarch Slurry: Helps thicken the Manchurian sauce for a glossy finish.
• Spring Onion & Garlic: Adds freshness and a sharp, aromatic kick.

What Is So Special About Stuffed Paneer Manchurian?

• Innovative Twist: Instead of traditional Manchurian balls, stuffed paneer gives a creamy yet crispy texture.
• Burst of Flavors: A perfect balance of sweet, spicy, tangy, and umami flavors.
• Great for Parties: Makes an impressive appetizer or snack.
• Quick & Easy: Minimal cooking time while packing a punch of flavors.

How to Make Stuffed Paneer Manchurian

Preparation:

1. Cut paneer into thick squares and carefully make a hollow pocket in each cube for stuffing.
2. Finely chop bell peppers, onions, mushrooms, garlic, ginger, and spring onions.

Making the Stuffing:

3. Heat 1 tbsp oil in a pan, add chopped garlic and ginger. Sauté for 30 seconds.
4. Add chopped onions, mushrooms, and bell peppers. Sauté until slightly soft but still crunchy.
5. Stir in 1 tbsp soy sauce, 1 tbsp Schezwan sauce, 1 tbsp green chili sauce, 2 tsp vinegar, ½ tsp MSG, salt, and white pepper. Mix well.
6. Remove from heat and let the stuffing cool slightly.

Filling & Cooking the Paneer:

7. Stuff each paneer cube with the prepared filling.
8. Heat oil in a pan and shallow-fry the stuffed paneer on all sides until golden brown. Remove and set aside.

Making the Manchurian Sauce:

9. In the same pan, add 1 tbsp soy sauce, 2 tbsp Schezwan sauce, 1 tbsp vinegar, ½ tbsp green chili sauce, 2 tsp brown sugar, and salt.
10. Mix well, then add 1 tbsp cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Stir until the sauce thickens slightly.
11. Sprinkle white pepper and mix well.

Final Assembly:

12. Add the fried stuffed paneer into the sauce and toss gently until coated.
13. Garnish with spring onions and serve hot.

Meyer Bauhaus Nonstick Open Frypan, 20 cm, Dark Grey

Expert Tips:

• Use firm paneer for easy cutting and stuffing. If the paneer is too soft, refrigerate it for 30 minutes before cutting.
• Do not overcook the vegetables in the stuffing; they should retain some crunch.
• Adjust spice levels by increasing or reducing the green chili sauce and Schezwan sauce.
• For extra crispiness, lightly dust the stuffed paneer with cornstarch before frying.
• Serve immediately for the best texture; paneer absorbs sauce quickly and may become soft.

Recipe Card

Stuffed Paneer Manchurian

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Category

Appetizer / Side Dish

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

320

Stuffed Paneer Manchurian is anIrresistible Indo-Chinese Appetizer with crispypaneer cubes stuffed with a spicy vegetable mix and tossed in a flavorfulManchurian sauce.

Author:

Parth Kapoor

Ingredients

For the Filling:

• Paneer - 100 gms (cut into thick squares)
• Red Bell Pepper - 1 (finely chopped)
• Yellow Bell Pepper - 1 (finely chopped)
• Onion - 1 (finely chopped)
• Garlic - 4-5 cloves (minced)
• Ginger - ½ inch (grated)
• Spring Onion - ¼ cup (chopped)
• Soy Sauce - 1 tbsp
• Schezwan Sauce - 1 tbsp
• Vinegar - 2 tsp
• Green Chili Sauce - 1 tbsp
• MSG - ½ tsp (optional)
• Mushrooms - 3-4 (finely chopped)
• Salt & White Pepper - To taste
• Oil - For frying

For the Manchurian Sauce:

• Soy Sauce - 1 tbsp
• Vinegar - 1 tbsp
• Schezwan Sauce - 2 tbsp
• Green Chili Sauce - ½ tbsp
• Brown Sugar - 2 tsp
• Cornstarch Slurry - 1 tbsp (1 tbsp cornstarch + 2 tbsp water)
• White Pepper - 1 tsp
• Salt - To taste
• Vegetables of Choice - Optional

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Directions

Preparing the Stuffed Paneer:

1. Cut paneer into thick squares and make a hollow pocket in each piece for stuffing.

2. Heat 1 tbsp oil in a pan. Sauté garlic, ginger, and onions for 30 seconds.
3. Add chopped mushrooms and bell peppers. Sauté until slightly tender but still crunchy.
4. Stir in soy sauce, Schezwan sauce, green chili sauce, vinegar, MSG, salt, and white pepper. Mix well.
5. Stuff this mixture into the hollowed-out paneer pieces.

Cooking the Stuffed Paneer:

1. Heat a little oil in a pan. Cook the stuffed paneer on all sides until golden brown. Remove and set aside.

2. In the same pan, add soy sauce, Schezwan sauce, vinegar, green chili sauce, brown sugar, and salt.

3. Stir well, then add cornstarch slurry and mix until the sauce thickens.
4. Sprinkle white pepper and mix well.

5. Add the fried stuffed paneer into the sauce and toss gently to coat.

6. Garnish with spring onions and serve hot.

Recipe Video

Recipe Note

• Use a sharp knife to hollow out the paneer without breaking it.
• For a deep-fried version, coat the stuffed paneer in cornstarch slurry and fry until crispy.
• Cornstarch Slurry Tip: Always mix cornstarch with cold water to avoid lumps.
• Best served fresh, as paneer absorbs the sauce quickly and may become soft.

Enjoy yourStuffed Paneer Manchurian!