Schezwan Paneer
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.
Servings2
Ingredients
- 200 gms paneer
- 1/4 cup capsicum cubed
- 1/2 big onion chopped roughly
- 1 teaspoon garlic chopped finely
- 1 small green chilli chopped finelychopped finely
- 1/8 teaspoon soya sauce
- 1 teaspoon schezwan sauce
- 1 teaspoon tomato sauce
- 1/4 teaspoon + 1/4 teaspoon pepper powder
- 1/2 teaspoon spring onions white chopped finely
- 1 teaspoon spring onions green chopped finely
- 1 tablespoon oil
- water as required
- salt to taste
For the marinade:
- 1 tablespoon cornflour
- 1 teaspoon maida
- 1/4 teaspoon 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 teaspoon 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 teaspoon of corn flour and 1/2 teaspoon 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.
Nutrition Facts
Schezwan Paneer
Amount Per Serving (125 g)
Calories 388
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 16g100%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 66mg22%
Sodium 187mg8%
Potassium 80mg2%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 15g30%
Vitamin A 973IU19%
Vitamin C 30mg36%
Calcium 487mg49%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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