VegetarianAppetizerIndo-Chinese

Schezwan Chili Paneer

Name: Schezwan Chili Paneer
Yield: 4
Cuisine: Indo-Chinese
Ingredients: 500gms Paneer; 2 tbsp Ginger Garlic Paste; 2 tbsp Schezwan Spice Mix; 2 tsp Cornflour (for dusting); Oil for frying; For the Schezwan (Szechuan) Spice Mix; ¼ cup cumin seeds; 1 tbsp red Szechuan peppercorns; 2 tbsp dried Szechuan chili flakes; 2 tbsp black peppercorns; 1 tbsp garlic powder; 1 tbsp ginger powder; 1 ½ tsp kosher salt; 1 ½ tsp chili powder; 1 tsp amchur powder (optional); 2” Ginger (finely chopped); 8 to 10 Garlic Pods (finely chopped); 1 ½ cup Green Bell Pepper (diced); 1 ½ cup Pink Onions (diced); 3 Green Chilies (slit lengthwise); 1 tbsp Dark Soy Sauce; ½ tbsp Soy Sauce; 2 tbsp Ketchup; 1 ½ tbsp Maggi Hot & Sweet Ketchup; 1 ½ tbsp Chili Garlic Sauce; 1 tbsp Green Chili Sauce (optional); 1 tsp Cornflour (for the slurry); ¼ cup – Cilantro for garnish; ½ cup Spring Onions for garnish

Schezwan Chili Paneer is a mouthwatering fusion of bold Indo-Chinese flavors, perfect for spice lovers. The crispy, golden-fried cubes of paneer are tossed in a fiery Schezwan sauce made from a blend of aromatic spices, ginger, garlic, and vibrant bell peppers. The heat from the Szechuan chilies pairs perfectly with the tangy kick of soy sauce, sweet ketchup, and zesty chili garlic sauce, creating an irresistible balance of flavors. Finished with fresh cilantro and crunchy spring onions, this dish offers a symphony of textures and heat that will tantalize your taste buds. Whether served as an appetizer or a side dish, Schezwan Chili Paneer is sure to be a crowd-pleaser at any gathering.

Serves4

Also known asSzechuan Chili Paneer

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Ingredients

Method

Before you start:

Chop the Vegetables: Finely chop the ginger, garlic, green chilies, onions, and bell peppers. Set aside.
Marinate the Paneer: In a bowl, combine 500g of paneer with 2 tbsp of ginger garlic paste and 2 tbsp of Schezwan spice mix. Dust with 2 tsp of cornflour and let it rest for 10-15 minutes.

To Prepare Schezwan (Szechuan) Spice Mix

Toast the Spices: In a small pan over medium heat, toast the cumin seeds and peppercorns until fragrant. Allow to cool slightly.
Grind: Using a spice grinder, grind the toasted spices with red chili flakes, salt, garlic powder, and ginger powder into a fine powder.
Store: Transfer to an airtight container and store in a cool, dry place.

Fry the Paneer

Heat oil in a deep pan. Fry the marinated paneer cubes in batches until they are golden and crispy.
Remove the paneer and drain on paper towels to remove excess oil.

Make the Sauce

In a large pan, heat 3 tbsp of oil. Add finely chopped ginger, garlic, and green chilies. Sauté for 2 minutes until aromatic.
Add diced bell peppers and onions, and cook on medium-high heat for 5-7 minutes until they soften. Cover and cook for an additional 2 minutes.
Stir in 1 tbsp of dark soy sauce and ½ tbsp of regular soy sauce, mixing well.

Add Sauces

Pour in 2 tbsp of tomato ketchup, 1½ tbsp of chili garlic sauce, and 1½ tbsp of Maggi Hot & Sweet ketchup. Mix thoroughly, and cook until the sauces blend with the vegetables.
Add 3-4 tbsp of water and continue cooking until the sauce starts boiling.

Thicken the Sauce

Prepare a cornflour slurry by dissolving 1 tsp of cornflour in water. Add the slurry to the pan and mix well. Cook until the sauce thickens slightly.

Combine with Paneer

Add the crispy fried paneer to the sauce and toss everything together to coat the paneer evenly

Garnish and Serve

Garnish the Schezwan Chili Paneer with freshly chopped cilantro and spring onions.

Serve with

Schezwan Chili Paneer is best enjoyed as an appetizer on its own or as a side dish with fried rice or noodles. Its spicy, tangy flavors are a perfect addition to any Indo-Chinese meal!