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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.
Prepare Paneer Batter & Coat
Shallow-Fry Paneer
Sauté Aromatics & Vegetables
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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 397.26 calories per serving with 14.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare Schezwan Gravy
Thicken Gravy & Finish
Substitute paneer with firm tofu. Press the tofu to remove excess water before coating and frying for the best texture.
Replace paneer with boneless chicken pieces. Marinate the chicken in the same batter and fry until cooked through before adding to the gravy.
To make Schezwan Paneer Dry, reduce the water for the gravy to just 1/4 cup and omit the cornstarch slurry. Toss the fried paneer in the thick sauce to coat.
Add other quick-cooking vegetables like sliced carrots, broccoli florets, or baby corn along with the bell peppers for extra nutrition and texture.
Paneer is an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function.
The dish contains garlic, ginger, and colorful bell peppers, which are rich in antioxidants that help combat oxidative stress and inflammation in the body.
The capsaicin from the red chilies used in Schezwan sauce can provide a temporary boost to your metabolism, aiding in calorie burning.
A single serving of Schezwan Paneer Gravy (approximately 1 cup or 260g) contains around 350-450 calories. The exact count can vary based on the amount of oil used for frying and the specific brands of sauces.
Schezwan Paneer Gravy is a restaurant-style indulgence. While paneer provides protein and calcium, the dish is high in sodium from sauces and fat from frying. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can easily make this vegan by replacing the paneer with an equal amount of firm or extra-firm tofu. Press the tofu well to remove moisture before frying for a crispier result.
To make homemade Schezwan sauce, soak dried red chilies (like Kashmiri or Byadgi) in hot water, then grind them into a paste. Sauté this paste with finely chopped garlic, ginger, and onions in oil, then add soy sauce, vinegar, sugar, and salt to taste.
This gravy pairs perfectly with steamed rice, vegetable fried rice, or hakka noodles. These neutral bases complement the bold, spicy flavors of the Schezwan gravy.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the paneer will lose its crispiness upon reheating. Reheat in a pan over medium heat or in the microwave.
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