Steamed Paneer Manchurian By Gurdip Kohli Punj

Steamed Paneer Manchurian

Here we go with a typical Indo Chinese Manchurian recipe, but with a delicious twist of paneer. Serve it for dinner and watch your kids and family relish this delicacy.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

10 Min



Rate This Recipe6


  • 2 slices bread
  • Butter for greasing
  • For Mixture 1 oil as required
  • 1 tsp chopped garlic
  • 3 tbsp chopped onions
  • 2 tbsp chopped leeks
  • 3 to 4 tbsp chopped red yellow and green bell peppers
  • 4 to 5 tbsp rawas fish minced
  • black pepper powder to taste
  • salt to taste
  • For Mixture 2 1egg
  • 1 tsp chopped parsley
  • 4 tbsp Fresh cream
  • For Garnish chopped parsley
  • For Manchurian
  • 1 cup cottage cheese grated
  • 1 cup mixed bell peppers
  • 1 cup cabbage
  • 1 cup spring onions
  • 1 cup carrots
  • 1 tbsp corn flour
  • 1 tbsp Wheat flour
  • Black pepper crushed
  • salt
  • For Sauce
  • 2 tbsp oil
  • 1 tsp ginger
  • 1 cup vegetable stock
  • 2 tsp red chilli sauce
  • 1 tsp soy sauce
  • ½ tsp sugar
  • 2 to 3 tbsp corn flour slurry


  1. 1

    In a bowl combine grated cottage cheese with finely chopped red, green, and yellow bell peppers. Add finely chopped cabbage, spring onions, and carrots. Season with salt crushed black pepper. Add corn flour and wheat flour. Mix well and make small Manchurian balls with the mixture. Steam the Manchurian balls for a few minutes. For the sauce, heat oil in a pan. Add chopped ginger. Pour the vegetable stock. Add red chilli sauce soy sauce, and sugar. Stir well. To thicken the sauce, add the corn flour slurry and stir continuously. The sauce is ready. Pour some sauce in a serving plate and arrange the steamed Manchurian balls on the sauce. Pour some more sauce on the paneer Manchurian balls.

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