Paneer Schezwan combines the softness of paneer texture with the zest, bold flavours, and spices of the savoury sauce Schezwan. This dish's perfect complement of spiciness and sourness explains why it is a favourite treat at Indian restaurants and at home. It has almost a unique flavour profile that combines Chinese and Indian flavours. The Paneer Schezwan recipe is so quick and easy to prepare. It would make an ideal weeknight dinner or party appetiser. To make the Paneer Schezwan recipe, first chop the paneer into cubes. Just fry them lightly to get a crusty outer setting and golden colour. The texture and flavour will improve. Fry minced ginger, green chillies, and garlic in a separate pan until fragrant. Then add finely chopped onions, bell peppers, and spring onions and saut them until tender but crunchy. Now, the dish's star enters Schezwan sauce, soy sauce, vinegar, and a pinch of sugar to balance the flavour. Stir well to coat the vegetables and paneer in the sauce. Add the fried paneer cubes to the pan with gentle tossing so they coat well in spicy sauce, and top with fresh coriander leaves. Serve then hot. This must be had with fried rice or noodles to make a meal. The richness in texture from the paneer combined with the spiciness of Schezwan makes for a mouthwatering delight well bound to satisfy your tongue.

• 2 1/2 tbsp schezwan sauce
• 1/2 cup maida
• ¼ cup cornflour
• ¼ tsp black pepper
• ¼ tsp salt
• 250 gms paneer
• Cooking oil
• 2 cloves garlic
• 1 inch ginger
• 1 chilli
• 4 tbsp spring onion
• ¼ onion
• ¼ capsicum
• 1 tbsp vinegar
• 1 tbsp soya sauce
• ¼ tsp sugar

• The perfect paneer Schezwan recipe is here. In a bowl, take 1/2 cup maida, plain flour. Add to it ¼ cup of corn flour, ¼ teaspoon black pepper, 1/2 teaspoon Schezwan sauce, ¼ teaspoon salt, and 1/2 cup water.
• Mix all the ingredients well till the batter becomes smooth without lumps.
• This batter coats the paneer very well and gives it a crispy texture while frying.
• Now, coat each paneer piece evenly with the prepared batter.
• Heat oil in a pan and deep fry the paneer pieces till golden brown and crispy. After frying, place them on a plate lined with paper towels so that excess oil is absorbed.
• In another pan, heat three teaspoons of oil. Once the oil is hot, add the finely chopped garlic (2 cloves), a piece of ginger about 1-inch and slit green chillies.
• Fry till they release a strong fragrance.
• Then add the four tablespoons of finely chopped spring onions, ¼ of a finely chopped onion, and ¼ of a capsicum cubed. Sauteed together for just a few minutes over high heat, these vegetables are soft but still crisp.
• Now, let's make the spicy, tangy Schezwan sauce. Add two tablespoons of Schezwan sauce, then vinegar for one tablespoon, one tablespoon of soy sauce, sugar ¼ teaspoon, and salt ¼ teaspoon.
• Mix everything properly so that the flavours can merge effectively.
• Let the sauce mixture cook up a minute or two until it starts showing viscosity.
• Once the sauce is ready, add all the fried paneer pieces to the pan. Toss it lightly till the pieces are all coated nicely with sauce. Let it cook for another minute or so so the paneer absorbs all the flavours of the sauce without overcooking.
• Garnish it with some extra chopped spring onions for an added freshness touch. This recipe of Paneer Schezwan can be devoured as a hot starter or appetiser or along with fried rice or noodles for a complete meal.