Schezwan Paneer Recipe

Introduction

Schezwan Paneer is a spicy and flavorful Indo-Chinese dish that’s perfect as a snack or appetizer. Crispy paneer cubes are coated in a vibrant schezwan sauce, delivering a delicious kick with every bite. This recipe is easy to make and can be adjusted to suit your preferred spice level.

Ingredients

• 2 tablespoons corn starch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon Kashmiri red chili powder
• 200 grams paneer, cut into cubes
• Oil to fry
• 2 tablespoons oil (any oil of choice) for sauce
• 3/4 tablespoon ginger, finely chopped
• 3/4 tablespoon garlic, finely chopped
• 1 tablespoon celery, finely chopped
• 2 dried red chilies
• 1/4 cup onion, quartered and petals separated
• 1/4 cup green bell pepper, cut into 1-inch cubes
• 3 tablespoons schezwan chutney (use 2 tablespoons for less spice, Ching’s brand recommended)
• 1 teaspoon tomato ketchup
• 1 teaspoon soy sauce
• 1/2 teaspoon white vinegar
• 1 tablespoon water
• Chaat masala to sprinkle (optional)
• Green onions, chopped (for garnish)

Instructions

1. Step 1: In a large bowl, combine corn starch, all-purpose flour, salt, black pepper, and Kashmiri red chili powder. Gradually add about 1/4 cup water to make a smooth, thick batter that can coat the paneer cubes.
2. Step 2: Add the paneer cubes to the batter and toss gently to coat them evenly.
3. Step 3: Heat about an inch of oil in a small wok or deep pan over medium-high heat. Once hot, carefully add the batter-coated paneer cubes and fry until crisp and golden brown. Remove and drain on paper towels.
4. Step 4: For the sauce, heat 2 tablespoons of oil in a pan over medium heat. Add chopped ginger, garlic, celery, and dried red chilies. Sauté for about 1 minute until the ginger and garlic start to change color.
5. Step 5: Add the onion petals and green bell pepper cubes to the pan. Cook for 2 minutes, stirring occasionally.
6. Step 6: Stir in the schezwan chutney, tomato ketchup, soy sauce, white vinegar, and 1 tablespoon water. Mix well to combine all the flavors.
7. Step 7: Add the fried paneer cubes to the sauce and toss gently to coat them evenly. Sprinkle chaat masala if desired.
8. Step 8: Garnish with chopped green onions and serve hot.

Tips & Variations

• For a milder version, reduce the schezwan chutney to 2 tablespoons or adjust according to your spice tolerance.
• You can air fry the paneer cubes instead of deep frying for a healthier option.
• Adding chopped bell peppers and onions not only enhances flavor but also adds a nice crunch.
• Use fresh paneer for the best texture; if store-bought, soak in warm water for 10 minutes before using to keep it soft.

Storage

Store leftover Schezwan Paneer in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the crispiness of the paneer. Avoid microwaving directly, as it can make the paneer soft and soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tofu instead of paneer for this recipe?

Yes, firm tofu can be used as a substitute for paneer. Press it well to remove excess moisture before coating and frying for best results.

How can I make this dish less spicy?

Reduce the amount of schezwan chutney to 2 tablespoons or use a mild version. You can also omit the dried red chilies when making the sauce to lessen the heat.

Schezwan Paneer Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

Schezwan Paneer is a vibrant Indo-Chinese dish featuring crispy paneer cubes coated in a tangy, spicy, and flavorful Schezwan sauce made with garlic, ginger, bell peppers, and a mix of savory sauces. This recipe offers both deep-fried and air-fried options to suit your preference for a crunchy texture paired with a bold, spicy sauce that makes a perfect appetizer or snack.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 2-3 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indo-Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Paneer

• 2 tablespoons corn starch
• 2 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon Kashmiri red chili powder
• 200 grams paneer, cut into cubes
• Oil, for frying

For the Sauce

• 2 tablespoons oil (any oil of choice)
• 3/4 tablespoon ginger, finely chopped
• 3/4 tablespoon garlic, finely chopped
• 1 tablespoon celery, finely chopped
• 2 dried red chilies
• 1/4 cup onion, quartered and petals separated
• 1/4 cup green bell pepper, cut into 1-inch cubes
• 3 tablespoons Schezwan chutney (use 2 tablespoons for less spice; Ching’s brand recommended)
• 1 teaspoon tomato ketchup
• 1 teaspoon soy sauce
• 1/2 teaspoon white vinegar
• 1 tablespoon water
• Chaat masala, to sprinkle (optional)
• Chopped green onions, for garnish

Instructions

1. Prepare the batter and coat paneer: In a large bowl, mix corn starch, all purpose flour, salt, black pepper, and Kashmiri red chili powder. Gradually add about 1/4 cup water to form a smooth, thick, free-flowing batter. Toss the paneer cubes in this batter until each piece is well coated.
2. Fry the paneer: Heat about an inch of oil in a small kadai or wok over medium-high heat. Once the oil is hot, carefully add the coated paneer cubes and fry them until they are crisp and golden brown. Remove and drain on paper towels to remove excess oil.
3. Make the sauce: In a separate pan, heat 2 tablespoons of oil on medium heat. Add finely chopped ginger, garlic, celery, and dried red chilies. Sauté for about 1 minute until the ginger and garlic start to change color.
4. Add vegetables: Add the quartered onion petals and cubed green bell pepper to the pan. Stir-fry for about 2 minutes, keeping the vegetables slightly tender but crunchy.
5. Combine sauce ingredients: Stir in the Schezwan chutney, tomato ketchup, soy sauce, white vinegar, and 1 tablespoon water. Mix thoroughly to combine all flavors.
6. Coat the fried paneer with sauce: Add the fried paneer cubes into the sauce and toss well so each piece is evenly coated. Sprinkle chaat masala if desired for an extra flavor boost.
7. Garnish and serve: Garnish the dish with chopped green onions and serve hot as a tasty appetizer or snack.
8. Air fryer alternative for frying paneer: Preheat your air fryer according to manufacturer instructions. Spray the coated paneer cubes lightly with oil spray and air fry at 380°F (193°C) for 10 minutes or until crisp and golden brown. Continue with the same sauce preparation and mixing as above.

Notes

• Using Kashmiri red chili powder provides a vibrant color and mild heat; adjust according to spice preference.
• If you prefer less spicy, reduce Schezwan chutney to 2 tablespoons or adjust to taste.
• Air frying paneer is a healthier alternative to deep frying, providing a crispy texture with less oil.
• Chaat masala is optional but adds a zesty, tangy flavor typical in Indian snacks.
• Fresh celery adds a nice crunch and freshness but can be omitted if unavailable.
• Use firm paneer for best texture so it holds shape during frying and tossing.

Keywords: Schezwan Paneer, Indo-Chinese Recipe, Spicy Paneer, Appetizer, Fried Paneer, Air Fryer Paneer, Indian Snack, Vegetarian Appetizer