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Schezwan Paneer Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/schezwan-paneer-recipe/