Schezwan Paneer Dry
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Paneer Batter
- b.In a mixing bowl, whisk together cornflour, maida, ginger garlic paste, black pepper powder, and 1/4 tsp of salt.
- c.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.
- d.Add the paneer cubes to the batter and gently toss until each piece is evenly coated. Let it sit for 5 minutes.
- 2
Step 2
- a.Shallow Fry the Paneer
- b.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.
- c.Carefully place the coated paneer cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- d.Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
- e.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
Step 3
- a.Sauté Aromatics and Vegetables
- b.Carefully discard the excess oil from the wok, leaving about 2 tbsp. Reheat the wok on high heat.
- c.Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
- d.Add the spring onion whites and cubed onions. Continue to stir-fry on high heat for 1 minute until the onions turn translucent.
- e.Add the cubed capsicum and stir-fry for another 2 minutes. The vegetables should be cooked but still crunchy.
- 4
Step 4
- a.Add Sauces and Combine
- b.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.
- c.Allow the sauce to bubble and cook for 1 minute, stirring occasionally.
- d.Add the crispy fried paneer cubes to the wok. Gently toss everything together to coat the paneer evenly with the sauce.
- e.Cook for just 1 more minute to heat the paneer through. Do not overcook, as the paneer will lose its crispiness.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with chopped spring onion greens.
- c.Serve immediately as a hot and sizzling appetizer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy paneer, double-coat it: dip in batter, then in dry cornflour, and then fry.
- 2Always stir-fry vegetables on high heat to maintain their crunch and vibrant color.
- 3Do not let the fried paneer sit in the sauce for too long before serving, as it will become soggy.
- 4Ensure your paneer is firm and has low moisture. Press it under a heavy weight for 20 minutes to remove excess water if needed.
- 5You can prepare and fry the paneer ahead of time. Just before serving, prepare the sauce and toss the paneer in.
- 6Adjust the amount of Schezwan sauce and green chilies to suit your preferred spice level.
Adapt it for your goals.
Vegan
Substitute paneer with firm tofu. Press the tofu well to remove excess water before coating and frying.
HealthierHealthier
Instead of shallow frying, bake or air-fry the coated paneer cubes at 200°C (400°F) for 10-12 minutes, or until golden and crisp.
With GravyWith Gravy
To make a gravy version, dissolve 1 tsp of cornflour in 1/2 cup of water to make a slurry. Add it to the wok after the sauces and cook until the gravy thickens.
Protein SwapProtein Swap
Replace paneer with mushrooms, baby corn, or boneless chicken pieces for a different flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Paneer is a rich source of casein protein, which is essential for muscle building, repair, and overall body function, making this dish quite satisfying.
Rich in Calcium
As a dairy product, paneer provides a significant amount of calcium, which is vital for maintaining strong bones and teeth.
Boosts Metabolism
The capsaicin found in green chilies and Schezwan sauce can provide a temporary boost to your metabolism and has anti-inflammatory properties.
Provides Essential Minerals
Garlic and ginger are known for their medicinal properties, including boosting immunity and aiding digestion, while bell peppers are a great source of Vitamin C.
Frequently asked questions
The key to crispy paneer is a good cornflour coating and hot oil. Ensure the batter is not too thin. For best results, you can double-coat the paneer by dipping it in the batter, then dredging it in dry cornflour before frying. Also, do not overcrowd the pan while frying.