Crispy fried paneer cubes tossed in a fiery, tangy Schezwan sauce with crunchy bell peppers and onions. A popular Indo-Chinese appetizer that's bursting with bold flavors and ready in under 30 minutes.
Protein-packed Schezwan paneer, perfectly spiced and tangy – a quick, energy-giving snack for you!
This indo_chinese dish is perfect for breakfast or snack. With 339.51 calories and 13.57g of protein per serving, it's a low-calorie option for your meal plan.
fat
1 inch ginger (finely chopped)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, cut into 1-inch cubes)
1 pcs capsicum (medium, any color, cut into 1-inch cubes)
0.25 cup spring onion whites (chopped)
3 tbsp schezwan sauce (adjust to taste)
1 tbsp light soy sauce
1 tsp white vinegar
0.5 tsp sugar (to balance flavors)
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Prepare the Paneer Batter
In a mixing bowl, whisk together cornflour, maida, ginger garlic paste, black pepper powder, and 1/4 tsp of salt.
Gradually add water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the paneer.
Add the paneer cubes to the batter and gently toss until each piece is evenly coated. Let it sit for 5 minutes.
2
Shallow Fry the Paneer
Heat 1/2 cup of oil in a wok or wide pan over medium-high heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
Carefully place the coated paneer cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
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 wire rack or a plate lined with paper towels to drain excess oil. Set aside.
3
Sauté Aromatics and Vegetables
Carefully discard the excess oil from the wok, leaving about 2 tbsp. Reheat the wok on high heat.
Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
Add the spring onion whites and cubed onions. Continue to stir-fry on high heat for 1 minute until the onions turn translucent.
Add the cubed capsicum and stir-fry for another 2 minutes. The vegetables should be cooked but still crunchy.
4
Add Sauces and Combine
Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, white vinegar, sugar, and the remaining 1/4 tsp of salt. Stir well to combine.
Allow the sauce to bubble and cook for 1 minute, stirring occasionally.
Add the crispy fried paneer cubes to the wok. Gently toss everything together to coat the paneer evenly with the sauce.
Cook for just 1 more minute to heat the paneer through. Do not overcook, as the paneer will lose its crispiness.
5
Garnish and Serve
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately as a hot and sizzling appetizer.
