Paneer Schezwan is an Indian Chinese starter. Paneer cubes are dipped in a batter and are deep-fried, then tossed in schezwan sauce.
Paneer Schezwan
Course: Snacks, Main CourseCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
8
minutesCooking time
10
minutesIngredients
Paneer (Cubed) – 300 gm
Onion (diced) – 1 medium sized
Capsicum (diced) – 1 small sized
Spring onion (finely chopped) – whites 2 and greens 1/2 cup
Green chillies (chopped) -1 to 2
Ginger (chopped/ grated) – 1 tsp
Garlic (chopped) – 8 cloves
Schezwan Sauce – 4 tbsp
Soya sauce – 2 tsp
Tomato ketchup – 1 tbsp
Pepper powder – 1/4 tsp
Salt to taste
Oil – 1 to 2 tbsp + for deep frying
For the batter:
Corn flour – 6 tbsp
Maida – 4 tbsp
Rice flour – 2 tbsp
Baking powder – 1/3 tsp
Pepper powder – 1/4 tsp
Water – 2/3 cup
Salt to taste
Directions
- Take a mixing bowl and combine all the ingredients mentioned for making the batter.
- Heat oil in kadai.
- Dip the paneer cubes in the batter and deep fry till golden brown on low to medium flame. Fry it in small batches and place on an absorbent paper.
- Heat 1 tbsp oil in a wok.
- Add ginger, green chilies and garlic, fry for 5 seconds.
- Add onion and spring onion whites, stir fry for half a minute.
- Add capsicum and 1/4 cup spring onion greens.
- Sprinkle little salt.
- Add all the sauces and pepper powder.
- Add 1 tbsp water.
- Add fried paneer and toss it in sauce properly.
- Garnish with remaining spring onion greens.
- Serve hot.
Notes
- If you want it extra spicy, then add more chilies.
For extra crispiness, you need to fry the paneer twice. (Fry and refry)
For bright red colour, restaurants make use of tomato red food colour.
