Schezwan Paneer Recipe

Ingredients

• 2 tbsp red chili paste (made from 7 to 8 red chilies)
• 0.5 cup Hot water (to soak chilies)
• 3.5 tbsp corn flour (for batter)
• 3.5 tbsp all purpose flour (Organic maida)
• salt (as needed for batter)
• 0.25 tsp crushed black pepper
• water (as needed to make the batter)
• 200 g paneer (cut into bites)
• oil (for deep frying)
• 1.25 tbsp oil (for seasoning)
• 0.75 tbsp garlic (chopped finely)
• 0.5 tbsp ginger (chopped finely)
• 0.5 tsp schezwan peppercorn (or 3 to 4 crushed (optional))
• 2 tbsp spring onion whites (chopped)
• 2.5 tbsp celery (chopped (optional))
• salt (as needed for sauce)
• 0.875 tsp sugar
• 0.75 tbsp soya sauce
• 0.625 tbsp vinegar (or tomato sauce)
• 4 tbsp water (for initial sauce cooking)
• 0.25 cup capsicum (optional)
• 0.625 cup water (for gravy)
• 1 tsp corn flour (or corn starch or arrow root powder for thickening)

Steps

1. 1

   Deseed and soak red chilies in hot water. Set aside until soft.

2. 2

   Blend the soaked chilies well with just 2 tablespoons of water to a smooth paste. Discard the rest of the soaking water.

3. 3

   To a mixing bowl, add corn flour, maida (all purpose flour), pepper, and salt.

4. 4

   Pour water just enough to make a free flowing batter of slightly thick consistency.

5. 5

   Add the paneer bites and coat them in the batter well.

6. 6

   Heat oil in a kadai for deep frying or shallow frying.

7. 7

   When the oil turns hot, gently drop the batter coated paneer in the hot oil, spacing them apart so they don't touch. Do not disturb them for 2 to 3 minutes.

8. 8

   Stir and fry them on a medium high flame until the paneer bites turn crisp. If pan frying, turn them to the other side and fry until crisp. Remove to a cooling rack or steel colander.

9. 9

   Heat 1 to 1.5 tablespoons of oil in a pan or wok. Fry ginger and garlic for a minute.

10. 10

    Add spring onions, celery (optional), and schezwan peppercorn. Saute for 2 minutes.

11. 11

    Add red chili paste, salt, and sugar. Fry for 2 to 3 minutes. Remove the schezwan pepper as many as possible (optional).

12. 12

    Pour 4 tablespoons of water and cook until the mixture leaves oil. Pour in soya sauce and vinegar (or tomato sauce).

13. 13

    Mix and saute for a minute. Add capsicum and fry for 2 minutes.

14. 14

    Mix 1 teaspoon of corn flour with 1/2 to 3/4 cup water. Pour that to the pan.

15. 15

    Mix well and cook until the sauce thickens. Taste test and adjust the spice and vinegar as desired.

16. 16

    Turn off the stove. Cool the sauce slightly. Add the fried paneer and mix well to coat with the sauce.

17. 17

    Serve the schezwan paneer hot with noodles or fried rice.

Notes

To Air fry: Make the batter slightly thicker. Place coated paneer in a greased, preheated air fryer basket. Air fry for 6-7 mins at 400°F (200°C), turn, and air fry for another 3-4 mins until crisp. You may skip frying and add paneer directly to the sauce for a soft version.

Nutrition per serving

• appetizer
• main
• vegetarian
• Indo-Chinese
• spicy
• paneer
• fried