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Schezwan Paneer

Schezwan Paneer

5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: Indian
Keyword: Appetizers, Indian Street Food, Indo-Chinese Cuisine, Paneer Recipes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings
Author: Aayushi Patel

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.

Nutrition

Serving: 1Serving