Paneer Schezwan Dry

Instructions

1. 1

   Prepare Paneer Batter & Coat

   • In a mixing bowl, whisk together 2 tbsp cornflour, 2 tbsp maida, 1/2 tsp salt, and 1/2 tsp black pepper powder.
   • Gradually add about 45 ml (3 tbsp) of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like a thin pancake batter, enough to coat the paneer without being too thick.
   • Add the paneer cubes to the batter and toss gently to ensure each piece is evenly coated.
2. 2

   Shallow-Fry the Paneer

   • Heat 60 ml of oil in a wok or a wide pan over medium-high heat. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
   • Carefully place the battered paneer cubes in the hot oil, one by one, ensuring they don't touch. Fry in batches if necessary to avoid overcrowding.
   • Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
   • Using a slotted spoon, remove the fried paneer and place it on a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Sauté Aromatics and Vegetables

   • Carefully discard the excess oil from the wok, leaving about 1 tbsp.
   • Place the wok back on high heat. Once hot, add the chopped ginger and garlic. Stir-fry for 30 seconds until they become fragrant.
   • Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
4. 4

   Create the Sauce and Combine

   • Reduce the heat to medium. Add the Schezwan sauce, soy sauce, vinegar, and the remaining 1/4 tsp of salt. Stir everything together for about 30 seconds.
   • In a small bowl, mix the remaining 2 tsp of cornflour with 15 ml (1 tbsp) of water to create a slurry. Ensure there are no lumps.
   • Add the fried paneer cubes back into the wok. Toss gently to coat them evenly with the sauce.
   • Pour the cornflour slurry over the paneer and stir continuously for 1 minute. The sauce will thicken and glaze the paneer and vegetables beautifully.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped spring onion greens.
   • Serve immediately while hot and crispy as an appetizer or as a side with fried rice or hakka noodles.