Schezwan Paneer Fingers are a delicious, spicy, and crispy appetizer that combines the goodness of paneer with the bold and tangy flavors of Schezwan sauce. A perfect snack to serve at parties or as a quick meal, these crispy paneer fingers are sure to satisfy your cravings for something flavorful and indulgent. Here’s a simple recipe to make Schezwan Paneer Fingers at home.
Ingredient for Schezwan Paneer Fingers
For the Paneer Fingers: 200g paneer (cottage cheese), cut into finger-sized pieces
3 tablespoons cornflour
2 tablespoons all-purpose flour (maida)
1/2 teaspoon red chili powder
1/2 teaspoon ginger-garlic paste
1/2 teaspoon garam masala
Salt to taste
Water as needed
Oil for frying
For the Schezwan Sauce: 2 tablespoons oil
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon green chilies, finely chopped
2 tablespoons Schezwan sauce
1 tablespoon tomato ketchup
1 tablespoon soy sauce
1/2 teaspoon vinegar
1 teaspoon sugar (optional)
Salt to taste
A few coriander leaves, chopped (for garnish)
How to Make Schezwan Paneer FingersStart by preparing the paneer fingers. First, in a large bowl, mix together cornflour, all-purpose flour, red chili powder, garam masala, and a pinch of salt. Add water gradually to make a smooth batter that’s not too runny. The batter should be thick enough to coat the paneer pieces without dripping. Dip each piece of paneer into the batter, ensuring they are coated evenly.
Heat oil in a frying pan over medium heat. Once hot, gently place the paneer fingers in the oil and fry them until they turn golden and crispy. This should take about 4-5 minutes, depending on the thickness of your paneer fingers. Once fried, remove them from the oil and drain on a paper towel to remove excess oil.
Next, it's time to prepare the Schezwan sauce. Heat oil in a pan and sauté the chopped ginger, garlic, and green chilies for a minute until fragrant. Add the Schezwan sauce, soy sauce, tomato ketchup, vinegar, and sugar (if using). Stir well to combine and let the sauce simmer for a couple of minutes. Taste the sauce and adjust the seasoning, adding salt if necessary.
Once the sauce has thickened slightly, add the fried paneer fingers to the pan. Toss them gently in the Schezwan sauce, ensuring that each piece is well-coated. Continue tossing for 1-2 minutes to let the flavors soak into the paneer.
Finally, garnish with freshly chopped coriander leaves for a burst of freshness. Serve the hot Schezwan Paneer Fingers with a side of green chutney or ketchup, and enjoy!