Crispy fried paneer cubes tossed in a bold and spicy Schezwan sauce with colorful bell peppers and onions. This popular Indo-Chinese gravy dish is perfect with fried rice or noodles for a satisfying meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
397cal
14gprotein
22gcarbs
27g
Ingredients
250 g Paneer (cut into 1-inch cubes)
4 tbsp Corn Flour (3 tbsp for batter, 1 tbsp for slurry)
A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
About Schezwan Paneer Gravy with Chilli Garlic Noodles
Protein-packed Schezwan paneer gravy with fiery chilli garlic noodles. A perfectly spiced and tangy combo that's truly soul-satisfying!
This indo_chinese dish is perfect for dinner. With 712.27 calories and 23.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chilli (slit lengthwise)
1 pcs Onion (medium, cut into 1-inch cubes (petals separated))
1 pcs Capsicum (medium, any color, cut into 1-inch cubes)
3 tbsp Schezwan Sauce (adjust to spice preference)
1 tbsp Soy Sauce (preferably light soy sauce)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (to balance flavors)
2 cups Water (divided for batter, gravy, and slurry)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Paneer Batter & Coat
In a mixing bowl, combine 3 tbsp corn flour, 1 tbsp maida, 1 tsp ginger-garlic paste, 0.25 tsp salt, and 0.25 tsp black pepper powder.
Gradually add about 1/4 cup of water, whisking continuously to form a smooth, lump-free batter of medium consistency (like pancake batter).
Add the paneer cubes to the batter and gently toss until each piece is evenly coated.
2
Shallow-Fry Paneer
Heat 1/4 cup of oil in a wide pan or wok over medium-high heat. The oil should be hot but not smoking.
Carefully place the batter-coated paneer cubes in a single layer, avoiding overcrowding the pan. Fry in batches if necessary.
Shallow-fry for 4-5 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 a paper towel to drain excess oil. Set aside.
3
Sauté Aromatics & Vegetables
Carefully drain the excess oil from the pan, leaving about 2 tbsp. Reheat the pan on high.
Add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until they become fragrant.
Add the cubed onions and bell peppers. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
4
Prepare Schezwan Gravy
Reduce the heat to medium. Add the Schezwan sauce, soy sauce, tomato ketchup, rice vinegar, sugar, remaining 0.5 tsp salt, and 0.25 tsp black pepper.
Stir well and cook for 1 minute, allowing the sauces to combine and release their aroma.
Pour in 1.5 cups of water and bring the mixture to a vigorous boil.
5
Thicken Gravy & Finish
In a small bowl, mix the remaining 1 tbsp of corn flour with 3-4 tbsp of water to create a smooth, lump-free slurry.
While stirring the boiling gravy continuously, slowly pour in the cornstarch slurry. Continue to stir for 1-2 minutes as the gravy thickens and turns glossy.
Gently add the fried paneer cubes to the thickened gravy. Toss carefully to coat the paneer without breaking it.
Simmer for just 1 minute for the paneer to absorb the flavors. Do not overcook.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
315cal
9gprotein
47gcarbs
11gfat
Ingredients
200 g Hakka Noodles (Spaghetti or ramen noodles can be used as a substitute)
1 tsp Salt (For boiling noodles)
1 tsp Vegetable Oil (For tossing cooked noodles)
2 tbsp Sesame Oil (Toasted sesame oil provides the best flavor)
12 cloves Garlic (Finely chopped)
3 whole Dry Red Chillies (Broken into halves)
2 whole Green Chillies (Slit lengthwise)
2 tbsp Spring Onion Whites (Chopped)
1 medium Onion (Thinly sliced)
1 medium Capsicum (Julienned (any color))
1 medium Carrot (Julienned)
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Red Chilli Sauce (Use Sriracha or an Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
2
Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.
3
Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
4
Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
5
Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
6
Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.
