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Schezwan Paneer Recipe

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3.9 from 20 reviews

Schezwan Paneer is a flavorful Indo-Chinese dish featuring crispy paneer cubes tossed in a spicy, tangy, and aromatic Schezwan sauce loaded with garlic, ginger, and bell peppers. Perfect as a starter or a side, this vibrant dish balances heat and sweetness with a rich umami sauce, making it a favorite for spice lovers and paneer enthusiasts alike.

Ingredients

Paneer and Coating

  • 250 Grams Paneer, cut into cubes
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Sesame Oil

Flavors and Aromatics

  • 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 green parts for garnish)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Sauces and Condiments

  • 4 Tablespoons Schezwan Chutney (adjust for spice level, Chings Secret recommended)
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Tomato Ketchup
  • 1 Teaspoon Rice Vinegar or White Vinegar
  • 1 Tablespoon Red Chili Sauce
  • 1 Teaspoon Brown Sugar

Vegetables

  • ½ Cup Red Onion, diced
  • ¼ Green Bell Pepper, diced
  • ¼ Red Bell Pepper, diced

Thickening and Garnish

  • ¾ Cup Water or Vegetable Stock
  • 2 Teaspoons Cornstarch mixed with 3 Tablespoons water to make slurry
  • 2 Spring Onions, chopped (for garnish)

Instructions

  1. Prepare the Paneer: Toss the paneer cubes gently with 2 tablespoons of cornstarch until all pieces are evenly coated. This coating helps in achieving a crispy texture when fried.
  2. Heat Oil and Temper Aromatics: In a wok or large skillet, heat 3 tablespoons of sesame oil over medium-high heat. Add minced garlic, ginger, and Thai green chilies along with the white part of scallions and finely chopped onions. Sauté until fragrant and the onions are translucent, about 2-3 minutes.
  3. Fry the Paneer: Add the cornstarch-coated paneer cubes to the wok and fry them until they turn golden and slightly crispy on all sides. Be gentle to avoid breaking the paneer. Remove and set aside on a paper towel to drain excess oil.
  4. Add Vegetables: In the same wok, add the diced red onion, green bell pepper, and red bell pepper. Stir-fry for 2 minutes to retain some crunchiness.
  5. Prepare the Schezwan Sauce: Lower the heat and add schezwan chutney, soy sauce, tomato ketchup, vinegar, red chili sauce, brown sugar, salt, and black pepper to the wok. Mix well to combine all the sauces and spices into a smooth, spicy sauce.
  6. Combine Paneer and Sauce: Return the fried paneer to the wok. Add the water or vegetable stock and stir everything together gently.
  7. Thicken the Sauce: Slowly add the cornstarch slurry to the wok while stirring continuously. Cook for 2-3 minutes until the sauce thickens and coats the paneer and vegetables evenly.
  8. Final Touches and Garnish: Turn off the heat and garnish the dish with chopped spring onions and the green parts of scallions. Mix lightly and serve hot.

Notes

  • Adjust the amount of schezwan chutney and red chili sauce to control the spice level to your preference.
  • Paneer can be substituted with tofu for a vegan version, using oil and sauces accordingly.
  • Ensure the pan is hot enough before frying paneer to get a crisp texture without sticking.
  • For extra flavor, you can add a dash of sesame seeds as garnish.
  • Serve with fried rice or noodles for a complete Indo-Chinese meal.

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