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Schezwan Chilli Paneer
85% authentic · Indo-Chinese
A spicier and more intense variation of Chilli Paneer, featuring the distinct fiery flavor of Schezwan sauce, combined with crispy paneer and vegetables.
Ingredients
- Paneer400g
- Cornstarch4 tbsp
- All-purpose flour2 tbsp
- Vegetable oilfor frying
- Onion1 medium, julienned
- Bell pepper (capsicum)1 medium, julienned
- Carrot1/2 medium, julienned
- Garlic5 cloves, minced
- Ginger1 inch piece, minced
- Schezwan sauce4 tbsp
- Soy sauce1 tbsp
- Chili flakes1 tsp (optional)
- Sugar1 tsp
- Vinegar1 tsp
- Cornstarch slurry1 tbsp cornstarch + 2 tbsp water
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Cilantrofor garnish
Steps
- 1
Cut paneer into cubes. Toss with cornstarch, all-purpose flour, salt, and pepper.
- 2
Deep fry or pan-fry the paneer cubes until golden brown and crisp. Drain and set aside.
- 3
Heat 2 tbsp oil in a wok. Sauté minced garlic and ginger until fragrant.
- 4
Add julienned onions, bell peppers, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 5
Add Schezwan sauce, soy sauce, chili flakes (if using), sugar, vinegar, salt, pepper, and 1/4 cup water. Mix well.
- 6
Bring the sauce to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens.
- 7
Add the fried paneer cubes to the wok. Toss gently to coat evenly with the spicy Schezwan sauce.
- 8
Garnish with fresh cilantro and serve hot.
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