Steamed Paneer Manchurian
Here we go with a typical Indo Chinese Manchurian recipe, but with a delicious twist of paneer. Serve this Steamed Paneer Manchurian for dinner and watch your kids and family relish this delicacy.
Chef Gurdip Kohli Punj Steamed Paneer Manchurian Recipe

- Chinese


- 2

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 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.
  2. 2

    Add finely chopped cabbage, spring onions, and carrots.
  3. 3

    Season with salt crushed black pepper.
  4. 4

    Add corn flour and wheat flour.
  5. 5

    Mix well and make small Manchurian balls with the mixture.
  6. 6

    Steam the Manchurian balls for a few minutes.
  7. 7

    For the sauce, heat oil in a pan.
  8. 8

    Add chopped ginger.
  9. 9

    Pour the vegetable stock.
  10. 10

    Add red chilli sauce soy sauce, and sugar.
  11. 11

    Stir well.
  12. 12

    To thicken the sauce, add the corn flour slurry and stir continuously.
  13. 13

    The sauce is ready.
  14. 14

    Pour some sauce in a serving plate and arrange the steamed Manchurian balls on the sauce.
  15. 15

    Pour some more sauce on the paneer Manchurian balls.
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Gurdip Kohli Punj


Gurdip Kohli Punj’s childhood memory of ‘sewa’ at the Gurdwara kitchen inspired her to cook for friends and family. The same emotion is reflected in her shows on LF, where she not just goes through some of the everyday dishes but also makes quirky and fun dishes to please children.

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