Paneer Schezwan Dry
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Paneer Batter & Coat
- b.In a mixing bowl, whisk together 2 tbsp cornflour, 2 tbsp maida, 1/2 tsp salt, and 1/2 tsp black pepper powder.
- c.Gradually add about 45 ml (3 tbsp) of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like a thin pancake batter, enough to coat the paneer without being too thick.
- d.Add the paneer cubes to the batter and toss gently to ensure each piece is evenly coated.
- 2
Step 2
- a.Shallow-Fry the Paneer
- b.Heat 60 ml of oil in a wok or a wide pan over medium-high heat. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
- c.Carefully place the battered paneer cubes in the hot oil, one by one, ensuring they don't touch. Fry in batches if necessary to avoid overcrowding.
- 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 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 1 tbsp.
- c.Place the wok back on high heat. Once hot, add the chopped ginger and garlic. Stir-fry for 30 seconds until they become fragrant.
- d.Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
- 4
Step 4
- a.Create the Sauce and Combine
- b.Reduce the heat to medium. Add the Schezwan sauce, soy sauce, vinegar, and the remaining 1/4 tsp of salt. Stir everything together for about 30 seconds.
- c.In a small bowl, mix the remaining 2 tsp of cornflour with 15 ml (1 tbsp) of water to create a slurry. Ensure there are no lumps.
- d.Add the fried paneer cubes back into the wok. Toss gently to coat them evenly with the sauce.
- e.Pour the cornflour slurry over the paneer and stir continuously for 1 minute. The sauce will thicken and glaze the paneer and vegetables beautifully.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped spring onion greens.
- c.Serve immediately while hot and crispy as an appetizer or as a side with fried rice or hakka noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm (not soft or malai) paneer for the best texture. Press it lightly before cubing to remove excess water.
- 2For extra crispy paneer, you can double-fry it. Fry once, let it cool for 5 minutes, then fry again for 1 minute on high heat.
- 3Always stir-fry the vegetables on high heat for a short duration to maintain their crunch and vibrant color.
- 4Do not overcrowd the pan while frying paneer. This lowers the oil temperature and can result in soggy, oil-soaked paneer.
- 5Have all your ingredients chopped and sauces measured before you start cooking, as stir-frying is a very fast process.
- 6For a deeper flavor, add a pinch of toasted and crushed Sichuan peppercorns along with the sauces.
Adapt it for your goals.
Protein Swap
Replace paneer with firm tofu, mushrooms, or baby corn. Adjust frying time accordingly.
Make it a GravyMake it a Gravy
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.
Add More VeggiesAdd More Veggies
Incorporate other stir-fry friendly vegetables like sliced carrots, broccoli florets, or colored bell peppers for more texture and nutrition.
Why this is on our healthy list.
Rich in Protein
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.
Source of Capsaicin
The red chilies used in Schezwan sauce contain capsaicin, a compound known for its potential to boost metabolism and provide anti-inflammatory benefits.
Contains Allicin
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.
Frequently asked questions
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.