When it comes to Indo-Chinese cuisine, the vibrant and fiery Schezwan Paneer stands out as a beloved dish. A perfect fusion of Indian flavors with Chinese techniques, this street food favorite has won hearts nationwide. Whether served as a starter, a side dish, or paired with fried rice or noodles, Schezwan Paneer is a crowd-pleaser that’s easy to make at home.
I crave a warm bowl of this spicy Schezwan Paneer with fried rice or just steamed rice on cold winter evenings. It feels hug in a bowl and is super easy to make at home. You should also try my paneer chili recipe. It is easy and uber delicious. Beautifully crispy paneer cubes, in a Chili Schezwan Sauce paired with your favorite veggies. My mom used to go to cooking classes to learn how to make healthier Indo-Chinese recipes at home. Try my Veggie Hakka Noodles recipe, with this paneer! It is delicious.
Jump to:
What Makes Schezwan Paneer Special?
Schezwan Paneer is a symphony of bold flavors and contrasting textures. The soft and creamy paneer cubes are stir-fried in a spicy Schezwan sauce, which is the dish's star. This sauce, made with red chilies, garlic, and a medley of spices, brings heat and tanginess perfectly balanced by the umami from soy sauce and the sweetness of ketchup. Add to this the crunch of bell peppers and onions, and you have a dish that’s bursting with flavor in every bite.
You'll Love This Recipe
- It is spicy, sweet, tangy, and beautiful depth of umami flavor.
- Easy to make for weeknight dinners, or cozy weekend meals
- You will be taken back to the feel of enjoying Indo-Chinese Cuisine just like Indian street food.
- This recipe is easily customizable. You can make this Schezwan Chili Paneer dry or with gravy, add any veggies you prefer, and customize your choice of protein.
- Make it Vegan, using extra firm Tofu or soy chunks instead of paneer.
Ingredients To Make This Recipe
Paneer - This recipe's star ingredient is paneer. But the sauce is very vesatile and can be used with any protein of your choice like extra firm tofu, cauliflower, mushrooms, or soy chunks.
Cornstarch - We will use cornstarch in two parts in this recipe. First, we will use it to lightly coat the paneer, before shallow frying it to add a crispy texture to the paneer. Next, we will use it to thicken the sauce. You can also use arrowroot powder instead of cornstarch.
Sauce Mix - We will make the sauce mix by mixing, soy sauce, schezwan sauce, ketchup, rice vinegar red chili sauce, and brown sugar together.
Sesame Oil - Use good quality sesame oil to make Asian and Indo-Chinese recipes. If you don't have sesame oil, use avocado or olive oil.
Aromatics - Use finely chopped onions, scallions minced ginger, garlic and green chilies to make the base of the sauce.
Seasonings - Add salt and black pepper powder or white pepper powder to season this recipe.
Veggies - I am adding red and green bell peppers along with red onions as they add a beautifully crispy texture to this Schezwan Chili Paneer recipe. You can also add broccoli, asparagus, and corn.
Water - Add water or vegetable broth to adjust the consistency of the sauce to your liking.
Garnishes - I like to garnish this Schezwan paneer with scallion greens and cilantro. You can also add toasted white sesame seeds.
Step-By-Step Recipe
In a mixing bowl, combine cornstarch, and salt.
Add the paneer cubes into the mix of cornstarch and salt, ensuring they are well-coated.
Heat oil in a pan and shallow fry the paneer cubes until golden and crispy. Remove and set aside on a paper towel to drain excess oil.
Prepare the sauce. Mix schezwan chutney, soy sauce, red chili sauce, rice vinegar, and brown sugar. Keep it aside,
In the same pan, with leftover oil, add the chopped garlic, ginger and green chilies, sautéing until fragrant.
Next, add in the finely chopped onions and scallion whites. Saute until golden and fragrant.
Add salt and black pepper powder to season.
Stir in the prepared schezwan sauce mix and cook for 2-3 minutes until the oil starts to separate.
Now add the diced onions and bell peppers. Stir-fry on high heat for 2-3 minutes to retain their crunch.
Pour in the water or vegetable stock and bring to a simmer.
Add the cornstarch slurry to thicken the sauce, stirring continuously.
Add the fried paneer cubes to the pan and toss gently to coat them evenly with the sauce.
Garnish with chopped spring onions and serve hot.
Expert Tips To Make This Schezwan Paneer Recipe
- Use fresh and firm paneer for the best texture.
- Adjust the spiciness of the Schezwan sauce by varying the quantity of red chili paste.
- For an authentic street food experience, cook on high heat to achieve a smoky flavor.
- You can make the Schezwan sauce in advance and store it in the refrigerator for up to a week.
Serving Suggestion
Schezwan Paneer pairs beautifully with:
- Fried Rice
- Plain steamed rice for a simple yet satisfying meal
For a complete street food platter, serve it alongside crispy spring rolls or momos.
More Paneer Recipes You Might Like From The Blog
Schezwan Paneer
Print Pin RateThese nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 250 Grams Paneer cut into cubes
- 2 Tablespoon Cornstarch
- 3 Tablespoon Sesame Oil
- 1 Tablespoon Garlic Minced
- 1 Tablespoon Ginger Minced
- 1-2 Thai Green Chilies Minced
- ¼ Cup Onions Finely Chopped
- 4 Scallions Use only white part for tempering and scallion greens for garnish
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 4 Tablespoons Schezwan Chutney Use less schezwan chutney to control the spice level. I am using Chings Secret Schezwan Chutney.
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Tomato Ketchup
- 1 Teaspoon Rice Vinegar Or White Vinegar
- 1 Tablespoon Red chili sauce
- 1 Teaspoon Brown Sugar
- ½ Cup Red Onion Diced
- ¼ Green Bell Pepper Diced
- ¼ Red Bell Pepper diced
- 2 Spring Onions chopped (for garnish)
- ¾ Cup Water Or Vegetable Stock
- 2 Teaspoons Cornstarch mixed with 3 tablespoon water to make the slurry
Instructions
Prepare The Paneer
- In a mixing bowl, combine cornstarch, and salt.
- Add the paneer cubes into the mix of cornstarch and salt, ensuring they are well-coated.
- Heat oil in a pan and shallow fry the paneer cubes until golden and crispy. Remove and set aside on a paper towel to drain excess oil.
Make The Schezwan Sauce
- Prepare the sauce. Mix schezwan chutney, soy sauce, red chili sauce, rice vinegar, and brown sugar. Keep it aside,
- In the same pan, with leftover oil, add the chopped garlic, ginger and green chilies, sautéing until fragrant.
- Next add in the finely chopped onions and scallion whites. Saute until golden and fragrant.
- Add salt and black pepper powder to season.
- Stir in the prepared schezwan sauce mix and cook for 2-3 minutes until the oil starts to separate.
- Now add the diced onions and bell peppers. Stir-fry on high heat for 2-3 minutes to retain their crunch.
- Pour in the water or vegetable stock and bring to a simmer.
- Add the cornstarch slurry to thicken the sauce, stirring continuously.
- Add the fried paneer cubes to the pan and toss gently to coat them evenly with the sauce.
- Garnish with chopped spring onions and serve hot.
Notes
- Use fresh and firm paneer for the best texture.
- Adjust the spiciness of the Schezwan sauce by varying the quantity of red chili paste.
- For an authentic street food experience, cook on high heat to achieve a smoky flavor.
- You can make the Schezwan sauce in advance and store it in the refrigerator for up to a week.
Your Thoughts