📝 About This Recipe
Experience the ultimate collision of flavors with this Schezwan Paneer, a hallmark of Indo-Chinese street food culture. Succulent cubes of paneer are fried to a golden crisp and tossed in a bold, pungent sauce featuring the electric heat of dried red chilies and the aromatic punch of garlic and ginger. This dish perfectly balances the creamy texture of Indian cottage cheese with the vibrant, umami-rich soul of 'Desi-Chinese' cooking.
🥗 Ingredients
For the Paneer Coating
- 400 grams Paneer (Cottage Cheese) (cut into 1-inch cubes)
- 3 tablespoons Cornstarch (for a light, crispy crust)
- 2 tablespoons All-purpose flour
- 1/2 teaspoon Black pepper powder (freshly cracked)
- 1/2 teaspoon Salt (or to taste)
- 1/4 cup Oil (for shallow frying)
For the Schezwan Sauce Base
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely minced)
- 2-3 pieces Green chilies (slit lengthwise)
- 3 tablespoons Schezwan Chutney/Sauce (store-bought or homemade)
- 1 tablespoon Soy Sauce (dark soy preferred)
- 1 teaspoon Vinegar (white or rice vinegar)
- 1 tablespoon Ketchup (to balance the heat)
The Stir-Fry Veggies
- 1 medium Onion (cut into 1-inch petals)
- 1 large Capsicum (Bell Pepper) (cut into 1-inch squares)
- 1/4 cup Spring Onion Whites (chopped)
For Garnish
- 2 tablespoons Spring Onion Greens (finely chopped)
- 1 teaspoon Toasted Sesame Seeds (optional for crunch)
👨🍳 Instructions
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1
In a large mixing bowl, combine the paneer cubes with cornstarch, all-purpose flour, salt, and black pepper. Toss gently to ensure every cube is evenly coated in a thin layer of the dry mixture.
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2
Heat 1/4 cup of oil in a wide non-stick pan or wok over medium-high heat. Once shimmering, add the paneer cubes in a single layer.
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3
Fry the paneer for 3-4 minutes, turning occasionally, until all sides are light golden brown and crispy. Remove and drain on paper towels.
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4
Remove excess oil from the wok, leaving about 1.5 tablespoons. Turn the heat to high—this is crucial for that smoky 'wok hei' flavor.
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5
Add the minced garlic, ginger, and green chilies. Sauté for 30-45 seconds until the garlic is aromatic but not burnt.
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6
Toss in the spring onion whites and onion petals. Stir-fry on high heat for 1 minute until the onions just begin to turn translucent.
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7
Add the capsicum squares. Continue to stir-fry for another minute. The vegetables should remain vibrant and crunchy, never mushy.
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8
Lower the heat slightly and stir in the Schezwan sauce, soy sauce, ketchup, and vinegar. Mix well to combine the sauces with the aromatics.
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9
If you prefer a 'semi-dry' version, mix 1 teaspoon of cornstarch with 2 tablespoons of water and pour this slurry into the pan. Stir until the sauce thickens and becomes glossy.
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10
Add the fried paneer cubes back into the wok. Toss rapidly on high heat for 30-60 seconds to ensure every piece of paneer is glazed with the fiery sauce.
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11
Taste and adjust salt if necessary (the sauces are usually salty enough). Switch off the heat immediately to keep the paneer from getting rubbery.
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12
Garnish generously with chopped spring onion greens and toasted sesame seeds. Serve piping hot.
💡 Chef's Tips
Always use fresh, soft paneer; if using frozen, soak it in warm water for 15 minutes before coating. For the best texture, do not overcook the vegetables; they must have a distinct 'snap' when you bite into them. If you want more heat, add a teaspoon of red chili flakes or increase the Schezwan chutney. Make sure your wok is smoking hot before adding the aromatics to achieve that authentic restaurant-style smoky flavor. To keep the paneer crispy, only toss it in the sauce right before you are ready to serve.
🍽️ Serving Suggestions
Serve as an appetizer with toothpicks for a party snack. Pair it with Vegetable Hakka Noodles for a complete Indo-Chinese meal. Serve alongside Burnt Garlic Fried Rice to complement the spicy Schezwan notes. Accompany with a chilled glass of sweetened iced tea or a lime soda to balance the heat. Wrap leftovers in a paratha with some pickled onions for a delicious fusion kathi roll.