Schezwan Paneer Recipe

Schezwan Paneer is a flavor packed Chinese appetizer that is made with soft paneer and fiery punch of Schezwan sauce. It is a perfect party appetizer, with bold flavors, goodness of veggies and perfect crunch to let your guest drool over dish. This Indochinese dish is perfect match for a party gathering or as sides for Veg fried rice or noodles.

This dish comes together in a jiffy as the lightly battered paneer mix up with veggies and aromatic sauces giving a perfect balance of sweet, heat and texture. Whether you’re preparing it for a weekend meal, a kids’ treat, or a party platter, this recipe is simple to follow and delivers that restaurant-style taste right from your kitchen.

Jump to:

• About Schezwan Paneer
• Schezwan Paneer Ingredients
• How to make Schezwan Paneer Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Schezwan Paneer

Schezwan Paneer is that Indo-Chinese dish that stands out for its fiery nature by the sauce, zesty flavour of the garlic, vibrant colors and crunch by the bell peppers, adding up the spice level. It is a visual treat to my eyes when the colors in the pan play their role.

This is dish is truly a show stopper as it ability to shine and stand across any occasion. Be it a dinner party, or a wide spread of festive celebration or a dinner date, Schezwan paneer complements as a perfect appetizer or a dry side dish for Chinese dishes.

Experimenting with Chinese dishes is my hobby, and schezwan paneer was in my to-do list since a year. I landed up making schezwan sauce to try out different schezwan recipes and in no time, my sauce was completely finished. I made another batch, and this was the first recipe I tried my hands-on. It happen to rain one day, and we were craving for something warm, spicy and comforting other than ginger tea.

This recipe reminds me of the street food stalls, where they toss the wok with ease, and the paneer flying in the air and falling back into the wok smoothly. And that had always fascinated me to try tossing the ingredients in the air. This is our go-to dish when we want something quick, exciting and spicy.

Schezwan Paneer Ingredients

• Paneer – Always use fresh paneer to make this dish. I have used homemade paneer for this recipe, you can use store bought too. I have shallow fried my paneer, you can deep fry too.
• Capsicum – Cube the capsicum evenly. I have used colored capsicum in the recipe for the color addition. You can stick to green capsicum as well.
• Onion – Roughly chop them. You can also add cubes of onions in this recipe.
• Garlic– I have finely chopped them for flavor enhancement. You can crush it as well.
• Green chilli – I have finely chopped the chillies. You can slit them if you wish to control the spice level.
• Soya sauce – You can use dark or light soya sauce.
• Schezwan sauce– This raises the spice level. I have used homemade sauce. You can use the store-bought or make the instant version with red chilies, ginger, and garlic.
• Tomato sauce– This ingredient balances the spice with its sweetness.
• Pepper powder– I have used freshly ground pepper powder for this recipe as it enhances the flavor. You can use store-bought as well.
• Spring onions white – I have finely chopped the whites. This gives a different aroma to the dish.
• Spring onions green – Can be used in garnishing the dish. One of the important ingredient for all Chinese dishes.
• Corn flour and Maida – makes paneer coating crisp.

Why This Recipe Works

• Quick and Easy preparations
• Balance Flavours
• Restaurant Style Dish at home
• Visually appealing dish
• Pairs well with multiple dishes

Pair it with

• Mushroom fried rice
• Sprouts Fried Rice
• Egg fried rice
• Paneer Fried Rice
• Veg fried rice

How to make Schezwan Paneer Step by Step

1.Make a thick batter of the ingredients under ‘for the marinade’, add paneer to it and coat it well.

2.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.

3.Then add green chili, capsicum sauté in high flame for a minute. Then add soya sauce, tomato sauce , schezwan sauce, 1/4 teaspoon pepper powder and required salt. Mix well then add the remaining corn flour mixture with little water.

4.Let the sauce boil for 2 minutes 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

• Choose Fresh Paneer- Always go with fresh and soft paneer. Its tenderness absorbs better flavors.
• Crispness– Coat the paneer well with the marinade for crispiness.
• Overcooking – Avoid overcooking the paneer. It will result in chewy paneer.
• Balance the Sauce – Add the marinated corn flour mixture to the sauce.
• Adjust the Spice Level- Schezwan sauce is spicy. Start less and increase the quantity as needed.
• Use the Right Pan – It is preferable to make this dish in a non-stick pan or cast-iron pan that prevents it from sticking and ensures even cooking. You can use wok or sauté pan or fry which has handles helps in tossing..

Serving & Storage

Serve Schezwan Paneer hot as an appetizer or pair it with Veg Fried Rice or Hakka Noodles to complete a wholesome Indo-Chinese meal. Garnish it well with spring onion. You can serve it in small bowls or along with other Chinese dishes and make it a platter. I have served this dish with a Vanilla milkshake.

Store the leftover Schezwan paneer in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave it for 30-40 seconds to retain the texture and flavour. Avoid prolonged storage as paneer can become rubbery and lose its freshness.

FAQS

1.What can I replace paneer with?

You can replace paneer with tofu, mushrooms, baby corn , cauliflower etc.

2.How spicy is Schezwan Paneer?

Schezwan sauces are super spicy. You can start with less quantity and add as per your spice requirement.

3.Can I prepare Schezwan sauce at home?

Absolutely! I have used homemade schezwan sauce for this recipe. You can refer to the recipe and tweak it according to your needs.

4.How do I prevent paneer from becoming rubbery?

Overcooking will make paneer rubbery. Toss the paneer in the sauce and gently stir till it is well coated. Turn off the flame here to retain the softness.

5.What can I serve with Schezwan Paneer?

It pairs excellently with Veg Fried Rice, Hakka Noodles, or any Indo-Chinese dish. It can be served as an appetizer or a snack for kids.

If you have any more questions about this Schezwan Paneer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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📖 Recipe Card