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 cup
391cal
14gprotein
20gcarbs
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 flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Aromatic Schezwan paneer with veg fried rice - a perfectly spiced, soul-satisfying dinner!
This indo_chinese dish is perfect for dinner. With 736.1 calories and 20.42g 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.
345cal
6gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
