Schezwan Paneer Dry

Name: Schezwan Paneer Dry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g paneer (cut into cubes); 3 tbsp cornflour; 2 tbsp all-purpose flour; 1 pinch black pepper; 0.5 tsp salt; 0.25 cup water (for batter); 3 tbsp oil; 10 pcs dried red chili (soaked in hot water for 10 minutes); 10 pcs garlic (cloves); 1 inch ginger (roughly chopped); 1 tbsp vinegar; 1 tbsp soy sauce; 0.5 tsp sugar; 1 pcs onion (medium, cut into cubes); 1 pcs capsicum (medium, cut into cubes); 2 pcs spring onion (with greens, chopped); 2 pcs green chili (slit); 1 tbsp tomato ketchup

RATING

4.6/5(112)

TASTE SCORE

9/10

Crisp-edged paneer tossed with garlic, ginger, peppers, onions, and a fiery homemade schezwan-style sauce. This Indo-Chinese favorite is bold, savory, and just saucy enough to coat every bite without turning it into a gravy dish.

PREP

20m

COOK

20m

SERVES

1 KATORI

417 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Soak the red chilies.
Place the dried red chilies in hot water and let them soak for 10 minutes until softened.
TIPRemove some seeds after soaking if you want the dish spicy but not overly sharp.
mix · ~3 min
Make the paneer coating.
1.Add cornflour, all-purpose flour, black pepper, salt, and 0.25 cup water to a bowl.
2.Mix into a smooth, slightly thick batter.
3.Add paneer cubes and coat them gently so they do not break.
mix · ~3 min
Grind the schezwan sauce base.
1.Drain the soaked red chilies.
2.Add soaked chilies, 10 garlic cloves, 1 inch ginger, vinegar, soy sauce, sugar, and 3 tbsp water to a grinder.
3.Blend to a smooth, thick paste.
fry · ~7 min
Pan-fry the paneer.
1.Heat 2 tbsp oil in a wide pan over medium heat.
2.Place the coated paneer cubes in a single layer.
3.Cook until lightly crisp and golden on a few sides, turning gently as needed.
4.Remove to a plate.
TIPUse medium heat so the coating sets and turns crisp without making the paneer rubbery.
saute · ~4 min
Cook the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add chopped garlic, chopped ginger, and green chilies and sauté for 30 seconds.
3.Add onion, capsicum, and the white part of spring onion.
4.Cook on high heat for 2 to 3 minutes so the vegetables stay slightly crisp.
saute · ~3 min
Build the schezwan coating.
1.Add the ground schezwan sauce and tomato ketchup to the pan.
2.Cook for 1 to 2 minutes until the raw smell softens.
3.Add the cornflour slurry and stir well.
4.Cook briefly until the sauce thickens and clings to the vegetables.
assemble · ~2 min
Toss the paneer in the sauce.
Add the fried paneer to the pan and toss gently until every piece is coated well. Cook for 1 minute more so the flavors come together.
garnish
Finish with spring onion greens.
Add the chopped spring onion greens and toss once.
serve
Serve hot.
Serve Schezwan Paneer Dry hot as a side or appetizer while the paneer is still crisp around the edges.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the paneer dry before coating so the batter grips well and fries up with crisp edges.
2
Keep the batter slightly thick; a runny batter will slide off the paneer and pool in the pan.
3
Pan-fry the paneer in a single layer and turn gently only after the underside sets and turns light golden.
4
Cook the onion and capsicum on high heat just until blistered at the edges so they stay crunchy in the dry-style dish.
5
Let the ground schezwan paste cook until its raw garlic-chili smell mellows, or the sauce can taste harsh.
6
Add the cornflour slurry only at the end and cook briefly; overcooking can make the coating gluey.
7
Toss the paneer into the sauce right before serving to keep the crust from softening too much.
8
If making ahead, prepare the schezwan paste in advance but fry and toss the paneer fresh for best texture.