Turn up the heat on your next party or weeknight dinner with this bold and fiery Schezwan Chilli Paneer! Inspired by vibrant Indian street food, this dish combines golden-fried paneer cubes tossed in a tantalizing medley of Indo-Chinese flavors and spicy schezwan sauce. Each bite is loaded with crunchy veggies, aromatic ginger and garlic, and just enough kick to awaken your senses. Served as a starter or a scrumptious side with fried rice or noodles, it’s the kind of dish that disappears fast from the table.
If you’re a fan of classic chilli paneer, this moreish twist brings extra zing with a generous dose of homemade or store-bought schezwan sauce. The paneer is crispy outside yet soft inside, soaking up the glossy, spicy sauce draped with bell peppers and onions. Quick and easy to whip up for any gathering, this recipe is best enjoyed piping hot, finished with a sprinkle of fresh spring onions. Savor it solo or pair it with your favorite Indo-Chinese mains for a feast that’s sure to be a repeat favorite.
Schezwan Chilli Paneer Recipe
Print RecipeIngredients
- ½ cup maida / plain flour
- ¼ cup corn flour
- ¼ tsp pepper
- ½ tsp schezwan sauce
- ¼ tsp salt
- ½ cup water
- 11 piece paneer / cottage cheese
- Oil for frying
- 3 tsp oil
- 2 clove garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 green chilli, slit
- 4 tbsp spring onion, finely chopped
- ¼ onion, finely chopped
- ¼ capsicum, cubed
- 2 tbsp schezwan sauce
- 1 tbsp vinegar
- 1 tbsp soy sauce
- ¼ tsp sugar
- ¼ tsp salt
Instructions
Heat 3 tsp oil in a large kadai. Sauté finely chopped garlic, ginger, and slit green chilli over high heat until aromatic.
Add chopped onion and 2 tbsp of spring onion, toss on high heat for a minute.
Add cubed capsicum and continue to sauté until they soften slightly but remain crisp.
Stir in 2 tbsp schezwan sauce, vinegar, soy sauce, sugar, and salt. Toss to combine on high flame.
To thicken the sauce, prepare a cornflour slurry by mixing 2 tsp corn flour with ¼ cup water, then pour into the pan, stirring until the sauce thickens and turns glossy.
Gently add the fried paneer cubes, making sure they get evenly coated with the spicy sauce.
Mix well but gently so the paneer doesn’t break.
Transfer to a serving bowl and garnish with the remaining spring onions. Serve hot, ideally with fried rice or noodles.
Notes
Tips:
For best results, use fresh, soft paneer to absorb the flavors well., Toss the ingredients on high heat for that signature Indo-Chinese smoky flavor while keeping the veggies crunchy., Adjust the quantity of schezwan sauce to taste, based on your spice preference and the heat level of the sauce., Add more cornflour slurry if you prefer extra sauce or want a gravy consistency., Serve immediately for the crispiest texture and boldest flavors.
