Schezwan Chili Paneer

A skillet with chili paneer topped with fresh herbs.

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“Schezwan” (the Indian spelling for Sichuan) Chili Paneer is a sweet, tangy, and fiery stir-fried paneer dish. The base of the sauce comes from Schezwan chutney, made by frying Kashmiri chili paste in oil and aromatics.

Prep Time30

Cook Time20

Total Time50

Servings: servings

Calories: 285kcal

Author: Karishma Pradhan

Ingredients

For the Schezwan Chutney (Makes about ½ cup):

15 grams whole dried Kashmiri red chilies or about ½ cup packed chilies
¼ cup neutral oil such as canola or peanut oil
¼ cup grated garlic from about 6 - 8 medium cloves
2 tablespoons grated ginger
1 ½ tablespoons seasoned rice wine vinegar
2 tablespoons honey plus more if needed
1 ½ tablespoons soy sauce plus more if needed

For the Schezwan Chili Paneer:

1 teaspoon neutral oil such as avocado or peanut oil
1 large green bell pepper deseeded and cut into ½” x 1” chunks
2 large scallions halved lengthwise, then cut crosswise into 2” sections
2 tablespoons Schezwan Chutney recipe follows, plus more if desired
2 6-ounce blocks paneer cut into ½” x 1” chunks
Seasoned rice vinegar, honey, or soy sauce as needed
A small handful of cilantro finely chopped for garnish

Instructions

For the Schezwan Chutney:

First, prepare the chilies: Set 1 cup of water on the stove to boil. Meanwhile, deseed 15 grams whole dried Kashmiri red chilies by snipping off the stalk with scissors, then tearing or snipping each chili into pieces and discarding the seeds.
Once the water is boiling, place the deseeded chilies in a heatproof bowl, then pour enough hot water on top to just barely submerge the chilies. Cover and let sit for 25 minutes, until the chilies are soft and hydrated.
Puree the chilies: Strain and rinse the chilies, discarding the water. Puree the chilies using a blender or food processor until a smooth, homogeneous paste forms.
The paste should be slightly looser than tomato paste. If needed, add a tablespoon or two of fresh water at a time to smooth out the paste. Avoid inhaling the chili paste as it can make you cough.
Make the chutney: Heat ¼ cup neutral oil in a small cast iron pan or deep skillet at medium-low heat. Stir and mash the chili paste into the oil for about 3 minutes.
Add ¼ cup grated garlic and 2 tablespoons grated ginger, mixing to incorporate. Cook for 2 minutes until the paste begins to stick to the bottom or sides of the pan. If at any point the paste looks like it’s getting too dark, reduce the heat.
Add the 1 ½ tablespoons seasoned rice wine vinegar, 2 tablespoons honey, and 1 ½ tablespoons soy sauce, stirring to incorporate.
Saute for 3 - 4 minutes until the sauce is a deep red and the oil has clearly separated (the oil should be a bright red).
Taste the chutney and adjust seasoning as necessary by adding more vinegar, soy sauce, or honey. The chutney should taste quite punchy; we’ll only be adding a couple tablespoons of it to the paneer, so it should taste slightly spicier, sweeter, saltier, and more acidic than you’d like.
Turn the heat off, and transfer the chutney to a heatproof container to cool to room temperature. The chutney will last in the fridge for a week or two.

For the Schezwan Chili Paneer:

Make the chili paneer: Heat 1 teaspoon neutral oil in a wok, medium cast iron pan, or skillet at medium-high heat.
Add 1 large green bell pepper, and saute about 1 minute until slightly charred. Add 2 large scallions (cut into 2-inch pieces) and saute for 1 minute until the peppers and scallions are just barely cooked through.
Reduce the heat to low, then wait 30 seconds before adding 2 tablespoons Schezwan Chutney, 2 tablespoons of water, and 2 6-ounce blocks paneer (cut into ½-inch by 1-inch chunks). Let the sauce reduce for 1 minute.
Finishing touches: Taste the sauce, and adjust with more chutney, vinegar, soy sauce, and honey as needed. If the sauce is too thick, you can loosen it with a bit of water.
Increase the heat to medium-low and let cook for an additional 1 - 2 minutes, until the chili sauce clings to the paneer. Remove the pan from the heat and serve immediately, garnishing with A small handful of cilantro.

Notes

A few notes when making the chutney:

Sach Foods makes my favorite paneer. If buying Gopi, you'll want to soak it in warm water for 15 minutes, then drain it before cooking.
Kashmiri chilies are a must, because they’re much milder than other varieties and impart a beautiful red hue to the sauce.
Use gloves or coat your hands with neutral oil before handling the chilies to avoid any stinging. Once you finish handling, wash the oil off thoroughly with soap and water.
When making the chili paste, avoid inhaling the chili puree (as it can induce coughing).
The recipe makes ½ cup chutney, which yields plenty extra for other uses. It’s delicious as a marinade, topping for fried eggs, or sauce for dumplings.
The chutney can be kept in the fridge for 1 to 2 weeks.

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