Schezwan Paneer is a spicy, tasty Indo Chinese dish made by tossing paneer with sczhewan sauce in the regular making of Paneer Fry. Schezwan Panner is a party starter, side for rice meal like fried rice, pulao and for flatbreads like roti & naan. Schezwan Paneer Recipe is explained in this post with step by step pictures.
Schezwan Paneer is on my todo list since a year.So when I made homemade schezwan sauce I made a list of items to try with the sauce and I utilized the sauce completely by making quite a few dishes. I always love the semi dry version more than the gravy kind so tried it that way and served it as a starter along with Vanilla Milkshake.Paneer Schezwan is was spicy sure a better alternate to the usual manchurian recipes.Schezwan Paneer is almost similar to chilli paneer recipe except for few minor versions.So if you are looking for schezwan paneer gravy version check out this chilli paneer gravy.I used homemade paneer, you can use store bought ones too.
Check out fried rice recipes to pair up with schezwan paneer:
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📖 Recipe
Schezwan Paneer
Ingredients
- 200 gms paneer
- 1/4 cup capsicum cubed
- 1/2 big onion chopped roughly
- 1 tsp garlic chopped finely
- 1 small green chilli chopped finelychopped finely
- 1/8 tsp soya sauce
- 1 tsp schezwan sauce
- 1 tsp tomato sauce
- 1/4 tsp + 1/4 tsp pepper powder
- 1/2 tsp spring onions white chopped finely
- 1 tsp spring onions green chopped finely
- 1 tbsp oil
- water as required
- salt to taste
For the marinade:
- 1 tbsp cornflour
- 1 tsp maida
- 1/4 tsp pepper powder
- salt as required
- water as required to form a paste
Instructions
- Make a thick batter of the ingredients under 'for the marinade', add paneer to it and coat it well.
- Heat oil in a pan and toast the paneer till golden (You can deep fry them too). Drain it in a tissue paper and set aside.
- Heat oil in a pan, add spring onion white part, ginger and garlic, fry for a minute.
- Then add green chilli, capsicum saute in high flame for a minute.
- Then add soya sauce, tomato sauce , schezwan sauce, 1/4 tsp pepper powder and required salt.
- Mix well then add the remaining cornflour mixture with little water.
- Let the sauce boil for 2mins then add toasted paneer and toss it gently.
- Finally garnish with chopped spring onion green part and switch off.
- Serve Schezwan Paneer as a accompaniment with fried rice or just as a starter .
Notes
- If you don't have schezwan sauce in hand, for a instant version add red chillies, ginger and garlic along with little water and grind it to a fine paste. Along with garlic and spring onions add this paste and saute till raw smell leaves.
- You may not end up using the entire maida corn flour paste so use the remaining for making the sauce but add little water to make it runny.
- If you want more gravy then add a extra 1 tsp of corn flour and 1/2 tsp maida mixture with required water to make more sauce.
- You can even add finely chopped green chillies while adding chopped ginger and garlic.
- I used colored capsicum just for adding color to my chilli paneer. You can even add just green capsicum.
- I toasted the paneer in my dosa tawa, you can deep fry in oil too.
- Using freshly ground pepper adds a great flavour to the dish.
Schezwan Paneer Recipe Step by Step
- Make a thick batter of the ingredients under ‘for the marinade’, add paneer to it and coat it well.
- Heat oil in a pan and toast the paneer till golden(You can deep fry them too).Drain it in a tissue paper and set aside. Heat oil in a pan, add spring onion white part,ginger and garlic,fry for a minute.
- Then add green chilli,capsicum saute in high flame for a minute.Then add soya sauce, tomato sauce , schezwan sauce, 1/4 tsp pepper powder and required salt.Mix well then add the remaining cornflour mixture with little water.
- Let the sauce boil for 2mins then add toasted paneer and toss it gently.Finally garnish with chopped spring onion green part and switch off.
Serve as a accompaniment with fried rice or just as a starter .
Expert Tips
- If you dont have schezwan sauce in hand, for a instant version add red chillies, ginger and garlic along with little water and grind it to a fine paste.Along with garlic and spring onions add this paste and saute till raw smell leaves.
- You may not end up using the entire maida cornflour paste so use the remaining for making the sauce but add little water to make it runny.
- If you want more gravy then add a extra 1 tsp of cornflour and 1/2 tsp maida mixture with required water to make more sauce.
- You can even add finely chopped green chillies while adding chopped ginger and garlic.
- I used colored capsicum just for adding color to my chilli paneer.You can even add just green capsicum.
- I toasted the paneer in my dosa tawa, you can deep fry in oil too.
- Using freshly ground pepper adds a great flavour to the dish.
Selvarani Ganesan
Lipsmacking….will try it sure….sharmi
Nivedhanams Sowmya
would love to finish that off completely…