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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
Prepare the Paneer Batter
Shallow Fry the Paneer
Sauté Aromatics and Vegetables
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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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 335.06 calories per serving with 13.5g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
Add Sauces and Combine
Garnish and Serve
Substitute paneer with firm tofu. Press the tofu well to remove excess water before coating and frying.
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.
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.
Replace paneer with mushrooms, baby corn, or boneless chicken pieces for a different flavor profile.
Paneer is a rich source of casein protein, which is essential for muscle building, repair, and overall body function, making this dish quite satisfying.
As a dairy product, paneer provides a significant amount of calcium, which is vital for maintaining strong bones and teeth.
The capsaicin found in green chilies and Schezwan sauce can provide a temporary boost to your metabolism and has anti-inflammatory properties.
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.
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.
Schezwan Paneer Dry is an indulgent appetizer as it involves shallow-frying and uses sauces that can be high in sodium. To make it healthier, you can bake or air-fry the paneer instead of frying and opt for low-sodium soy sauce.
One serving of Schezwan Paneer Dry contains approximately 370-420 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
This dish is best served immediately to enjoy the crispy texture of the paneer. If you need to prep ahead, you can fry the paneer and chop the vegetables in advance. When ready to serve, simply make the sauce and toss everything together.
It's a fantastic standalone appetizer. For a complete meal, you can serve it as a side dish with vegetable fried rice, hakka noodles, or steamed jasmine rice.
If the sauce is too thick, add a tablespoon or two of warm water to reach the desired consistency. If it's too thin, you can simmer it for a minute longer or add a very small amount of cornflour slurry (1/2 tsp cornflour mixed with 1 tbsp water) to thicken it.