Schezwan Paneer
Schezwan paneer recipe made in Indo chinese style is a starter that can be served with noodles or vegetable fried rice.
- Total time
- 40 min
- Active time
- 15 min
- Yield
- 3
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Hot Water
½ cup Hot water ( to soak chilies)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Schezwan Paneer
Black Pepper
¼ teaspoon crushed black pepper
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Schezwan Paneer
Garlic
¾ tablespoon garlic ( chopped finely)
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Details and source
Source: Schezwan Paneer
Ginger
½ tablespoon ginger ( chopped finely)
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Details and source
Source: Schezwan Paneer
Schezwan Peppercorn
½ teaspoon schezwan peppercorn (or 3 to 4 crushed (optional))
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Details and source
Source: Schezwan Paneer
Spring Onions
2 tablespoons spring onion whites (chopped )
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Details and source
Source: Schezwan Paneer
Celery
2 to 3 tablespoons celery (chopped (optional))
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Details and source
Source: Schezwan Paneer
Capsicum
¼ cup capsicum ( (optional))
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Source: Schezwan Paneer
Additional ingredient notes
Ingredients & Substitutes
Paneer: is the star ingredient in this dish.
To make it vegan you may use extra firm pressed tofu or parboiled dice potatoes. Schezwan Sauce: Here I show how to make it from scratch, you can use store bought sauce. To make the sauce from scratch, dried chilies are used and they can be replaced with red chili powder, schezwan pepper corn can be substituted with ground black pepper, soya sauce can be replaced with tamari and rice vinegar with white or apple cider vinegar. Aromatics: we use ginger garlic, spring onions, bell peppers and celery. You may omit celery and bell peppers, replace spring onions with regular onions. More Paneer Recipes Paneer Manchurian Garlic Paneer Paneer Tikka Paneer Popcorn Photo Guide.
Method Overview
Structured method notes that are separate from the step timeline.
Preparation
Soak 7 to 8 dried red chilies in half cup hot water until softened.
I have deseeded the chilies as we do not like the seeds in the sauce. For low heat, use Kashmiri red chilies. Add the chilies along with 2 tbsps of water. You can also use fresh water to make the paste less spicy. Make smooth or slightly coarse paste.
Fry Paneer
Heat oil in a kadai for deep frying.
When the oil is hot enough, drop a small portion of batter to check if the oil is hot enough. The batter will rise if the oil is hot. Gently drop the batter coated paneer bites to the hot oil. Do not disturb them as soon as you drop them in the oil. Let them fry for 2 to 3 mins, then stir and fry on a medium high flame.
Make Spicy Sauce
Heat 1½ tbsp of fresh oil in a pan or wok.
Next add ½ tablespoon ginger and ¾ tablespoon garlic too. Add 2 tablespoons chopped spring onions, 2 to 3 tablespoons celery and slightly crushed ½ teaspoon schezwan peppers as well. Saute for 2 to 3 mins. Add 2 tbsps of red chili paste. Do not use more than that otherwise it may make the dish very spicy. Remove the schezwan peppers if you have used. I prefer to remove them before adding water as the cooked peppers flavor do not go well with us. Mix and cook until the oil separates.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
25 min
Cook time from the source recipe card.
Total
PassiveTotal
40 min
Total time from the source recipe card.
Step 1
Soak 7 to 8 dried red chilies in half cup hot water until softened. I have deseeded the chilies as we do not like the seeds in the sauce. For low heat, use Kashmiri red chilies.
low heat
Image detailsPreparationSwasthis Recipes · Schezwan PaneerDev reference Visual cue
until softened.
Checks1
Visual cueInfoVisualuntil softened.
Expected state: until softened.
Inputs and tools5
Uses
- ½ cup Hot water ( to soak chilies)
- water ( as needed to make the batter)
- ¾ tablespoon soya sauce
- 4 tablespoon water
- ½ to ¾ cup water
Why and source
This step has reviewed source-backed guidance.
- Source: Schezwan Paneer
Step 2
Add the chilies along with 2 tbsps of water. You can also use fresh water to make the paste less spicy.
Image detailsPreparationSwasthis Recipes · Schezwan PaneerDev reference Inputs and tools1
Uses
- 2 tablespoons red chili paste ((or 7 to 8 red chilies))
Step 3
Make smooth or slightly coarse paste. Set this aside.
Step 4
Add 3 to 4 tablespoons corn flour, 3 to 4 tablespoons all-purpose flour (maida), salt and ¼ teaspoon black pepper.
Image detailsPreparationSwasthis Recipes · Schezwan PaneerDev reference Inputs and tools6
Uses
- 3 to 4 tablespoons corn flour
- 3 to 4 tablespoons all purpose flour ( (Organic maida))
- salt ( as needed)
- ¼ teaspoon crushed black pepper
- salt ( as needed)
- 1 teaspoon corn flour ( or corn starch or arrow root powder)
Step 5
Pour water and make a free flowing batter. The batter must be of medium thick consistency. If the batter is too thick, the paneer bites will turn hard.
Image detailsPreparationSwasthis Recipes · Schezwan PaneerDev reference Inputs and tools1
Uses
- 200 grams paneer
Step 6
Transfer the paneer cubes.
Step 7
Heat oil in a kadai for deep frying. When the oil is hot enough, drop a small portion of batter to check if the oil is hot enough. The batter will rise if the oil is hot.
Image detailsPreparationSwasthis Recipes · Schezwan PaneerDev reference 
Image detailsFry PaneerSwasthis Recipes · Schezwan PaneerDev reference Inputs and tools2
Uses
- oil ( for deep frying)
- 1 to 1½ tablespoons oil ( for seasoning)
Step 8
Gently drop the batter coated paneer bites to the hot oil. Do not disturb them as soon as you drop them in the oil. Let them fry for 2 to 3 mins, then stir and fry on a medium high flame.
Image detailsFry PaneerSwasthis Recipes · Schezwan PaneerDev reference Checks1
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Let them fry for 2 to 3 mins, then stir and fry on a medium high flame.
Why and source
This step has reviewed source-backed guidance.
- Source: Schezwan Paneer
Step 9
Remove them to a kitchen tissue or a cooling rack when they turn crisp. Do not over fry as they turn hard. Set these aside.
Step 10
Heat 1½ tbsp of fresh oil in a pan or wok. Next add ½ tablespoon ginger and ¾ tablespoon garlic too. Saute for a min. Add 2 tablespoons chopped spring onions, 2 to 3 tablespoons celery and slightly crushed ½ teaspoon schezwan peppers as well. Saute for 2 to 3 mins.
Image detailsMake Spicy SauceSwasthis Recipes · Schezwan PaneerDev reference Checks1
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Saute for 2 to 3 mins.
Inputs and tools3
Uses
- ¾ tablespoon garlic ( chopped finely)
- ½ tablespoon ginger ( chopped finely)
- 2 to 3 tablespoons celery (chopped (optional))
Why and source
This step has reviewed source-backed guidance.
- Source: Schezwan Paneer
Step 11
Add 2 tbsps of red chili paste. Do not use more than that otherwise it may make the dish very spicy. Add salt and sugar.
Image detailsMake Spicy SauceSwasthis Recipes · Schezwan PaneerDev reference Inputs and tools1
Uses
- ¾ to 1 teaspoon sugar
Step 12
Saute for 2 to 3 mins. Remove the schezwan peppers if you have used. I prefer to remove them before adding water as the cooked peppers flavor do not go well with us. Pour water.
Image detailsMake Spicy SauceSwasthis Recipes · Schezwan PaneerDev reference 
Image detailsMake Spicy SauceSwasthis Recipes · Schezwan PaneerDev reference Checks1
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Saute for 2 to 3 mins.
Why and source
This step has reviewed source-backed guidance.
- Source: Schezwan Paneer
Step 13
Mix and cook until the oil separates.
Image detailsMake Spicy SauceSwasthis Recipes · Schezwan PaneerDev reference 
Image detailsToss the PaneerSwasthis Recipes · Schezwan PaneerDev reference Visual cue
until the oil separates.
Checks1
Visual cueInfoVisualuntil the oil separates.
Expected state: until the oil separates.
Why and source
This step has reviewed source-backed guidance.
- Source: Schezwan Paneer
Step 14
The moisture evaporates and the sauce thickens. Add ½ to ¾ vinegar or tomato sauce.
Image detailsMake Spicy SauceSwasthis Recipes · Schezwan PaneerDev reference 
Image detailsToss the PaneerSwasthis Recipes · Schezwan PaneerDev reference Inputs and tools1
Uses
- ½ to ¾ tablespoon vinegar ( ( or tomato sauce))
Step 15
Pour ¾ tablespoon soya sauce. Saute for just a minute.
Step 16
Add ¼ cup sliced capsicums. You can also skip if you do not have. Saute for a minute.
Step 17
Mix 1 teaspoon corn flour with ½ to ¾ water and pour it to the pan.
Step 18
Mix well and taste test. The gravy has to be spicy, sweet and slightly sour. Next when the sauce turns thick, then turn off the stove.
Step 19
Allow the sauce to cool down a bit. Then add the fried paneer bites. Coat the paneer well in the sauce. Serve schezwan paneer as a starter or side with fried rice or noodles. Related Recipes Paneer Recipes Paneer popcorn re... Garlic Paneer Rec... Paneer Tikka Reci... Paneer Manchurian Chilli Paneer Rec... #pt-cv-view-9688224as9 .pt-cv-content-item { padding-right: 2px !important; padding-left: 2px !important; } #pt-cv-view-9688224as9 { margin-right: -2px !important; margin-left: -2px !important; } #pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 18px !important; line-height: 1.3 !important; font-weight: 600 !important; } @media (min-width: 768px) and (max-width: 991px) {#pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 16px !important }} @media (max-width: 767px) {#pt-cv-view-9688224as9 .pt-cv-title a, #pt-cv-view-9688224as9 .panel-title { font-size: 14px !important }} #pt-cv-view-9688224as9 .pt-cv-readmore { color: #ffffff !important; background-color: #00aeef !important; } #pt-cv-view-9688224as9 .pt-cv-readmore:hover { color: #ffffff !important; background-color: #00aeef !important; } #pt-cv-view-9688224as9 { text-align: center; }
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
3
Batter
Source step 5 creates or uses batter.
Paste
Source step 2 creates or uses paste.
Sauce
Source step 1 creates or uses sauce.
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Nutrition
Calories 444kcal Carbohydrates 20g Protein 11g Fat 35g Saturated Fat 11g Cholesterol 44mg Sodium 661mg Potassium 73mg Sugar 2g Vitamin A 525IU Vitamin C 32.1mg Calcium 327mg Iron 0.6mg.
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Source and Origin
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Adapted from source
Imported from the swasthis-recipes page for dev review.
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Schezwan Paneer
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