Schezwan Paneer Gravy
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Paneer Batter & Coat
- b.In a mixing bowl, combine 3 tbsp corn flour, 1 tbsp maida, 1 tsp ginger-garlic paste, 0.25 tsp salt, and 0.25 tsp black pepper powder.
- c.Gradually add about 1/4 cup of water, whisking continuously to form a smooth, lump-free batter of medium consistency (like pancake batter).
- d.Add the paneer cubes to the batter and gently toss until each piece is evenly coated.
- 2
Step 2
- a.Shallow-Fry Paneer
- b.Heat 1/4 cup of oil in a wide pan or wok over medium-high heat. The oil should be hot but not smoking.
- c.Carefully place the batter-coated paneer cubes in a single layer, avoiding overcrowding the pan. Fry in batches if necessary.
- d.Shallow-fry for 4-5 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 a paper towel to drain excess oil. Set aside.
- 3
Step 3
- a.Sauté Aromatics & Vegetables
- b.Carefully drain the excess oil from the pan, leaving about 2 tbsp. Reheat the pan on high.
- c.Add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until they become fragrant.
- d.Add the cubed onions and bell peppers. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
- 4
Step 4
- a.Prepare Schezwan Gravy
- b.Reduce the heat to medium. Add the Schezwan sauce, soy sauce, tomato ketchup, rice vinegar, sugar, remaining 0.5 tsp salt, and 0.25 tsp black pepper.
- c.Stir well and cook for 1 minute, allowing the sauces to combine and release their aroma.
- d.Pour in 1.5 cups of water and bring the mixture to a vigorous boil.
- 5
Step 5
- a.Thicken Gravy & Finish
- b.In a small bowl, mix the remaining 1 tbsp of corn flour with 3-4 tbsp of water to create a smooth, lump-free slurry.
- c.While stirring the boiling gravy continuously, slowly pour in the cornstarch slurry. Continue to stir for 1-2 minutes as the gravy thickens and turns glossy.
- d.Gently add the fried paneer cubes to the thickened gravy. Toss carefully to coat the paneer without breaking it.
- e.Simmer for just 1 minute for the paneer to absorb the flavors. Do not overcook.
- f.Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
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 corn flour, and then fry.
- 2Always stir-fry vegetables on high heat to maintain their crunchy texture, a hallmark of Indo-Chinese cooking.
- 3Adjust the amount of Schezwan sauce and green chilies to match your preferred spice level.
- 4Do not overcook the paneer after adding it to the gravy, as it can become soggy and lose its crispness.
- 5Ensure your cornstarch slurry is completely smooth before adding it to the hot gravy to avoid lumps.
- 6This dish is best served immediately while the paneer is crispy and the gravy is hot.
Adapt it for your goals.
Vegan
Substitute paneer with firm tofu. Press the tofu to remove excess water before coating and frying for the best texture.
Non VegetarianNon-Vegetarian
Replace paneer with boneless chicken pieces. Marinate the chicken in the same batter and fry until cooked through before adding to the gravy.
Dry AppetizerDry Appetizer
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.
Vegetable RichVegetable-Rich
Add other quick-cooking vegetables like sliced carrots, broccoli florets, or baby corn along with the bell peppers for extra nutrition and texture.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function.
Source of Antioxidants
The dish contains garlic, ginger, and colorful bell peppers, which are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Metabolism Booster
The capsaicin from the red chilies used in Schezwan sauce can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
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.