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Crispy fried paneer cubes tossed in a fiery, garlicky Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 30 minutes.
Prepare Paneer Batter & Coat
Shallow-Fry the Paneer
Sauté Aromatics and Vegetables
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Crispy fried paneer cubes tossed in a fiery, garlicky Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 322.64 calories per serving with 13.38g of protein, it's a moderately challenging recipe perfect for appetizer or side.
Create the Sauce and Combine
Garnish and Serve
Replace paneer with firm tofu, mushrooms, or baby corn. Adjust frying time accordingly.
To make Paneer Schezwan Gravy, increase the cornflour slurry to 1 tbsp cornflour mixed with 1/2 cup of water or vegetable broth. Add it in the final step and simmer until thickened.
Incorporate other stir-fry friendly vegetables like sliced carrots, broccoli florets, or colored bell peppers for more texture and nutrition.
Paneer is an excellent source of casein protein, which is essential for muscle repair, growth, and overall body function. A single serving provides a significant portion of your daily protein needs.
The red chilies used in Schezwan sauce contain capsaicin, a compound known for its potential to boost metabolism and provide anti-inflammatory benefits.
Garlic, a key aromatic in this dish, is rich in allicin. This compound is linked to improved heart health, lower cholesterol levels, and enhanced immune function.
A single serving of Paneer Schezwan Dry (approximately 150g) contains around 300-350 calories. The exact number can vary based on the amount of oil used for frying and the specific brand of sauces.
Paneer Schezwan Dry is a restaurant-style appetizer and is best enjoyed in moderation. While paneer is a good source of protein and calcium, the dish is high in sodium from sauces and fat from frying. To make it healthier, you can pan-fry or air-fry the paneer instead of shallow-frying.
Yes, you can. Replace the maida (all-purpose flour) in the batter with rice flour or more cornflour. Also, ensure you use a gluten-free soy sauce (tamari).
The primary difference is the sauce. Schezwan sauce is fiery and pungent, made with red chilies and Sichuan peppercorns, giving it a distinct hot and spicy flavor. Manchurian sauce is milder, with a base of soy sauce, ginger, garlic, and sometimes a hint of sweetness or tanginess.
Yes, for a lower-fat version, you can bake the coated paneer. Arrange the cubes on a baking sheet lined with parchment paper, spray with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Paneer can become chewy or rubbery if it's overcooked. Fry it just until it's golden brown and crisp on the outside. Using fresh, good-quality paneer also helps maintain a soft texture inside.