Air fryer recipe · Mains
Schezwan Paneer
Crisp air-fried paneer cubes tossed in a dry Schezwan coat of red chillies and garlic. Restaurant heat with no oily gravy.
- 24 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 220kcal
- 14.2 gprotein
- 9.7 gcarbs
- 14.1 gfat
- 1.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- paneer250 g, cubed
- cornflour3 tbsp
- schezwan sauce3 tbsp
- garlic6 cloves, minced
- ginger1 inch, minced
- capsicum1, cubed
- spring onion1 bunch, whites and greens kept apart
- soy sauce1 tbsp
- black pepper0.5 tsp
Method
Coat
Toss the paneer cubes with cornflour, a pinch of salt and pepper until each cube is lightly and evenly coated. A thin, even dusting of cornflour is what crisps into a firm shell in the dry heat.
First air-fry
Air fry at 195°C for 10 minutes, shaking once, until the cubes are golden and firm on the outside. Firming them up first means they hold their shape when you toss them in the sauce later.
Make the sauce
Mix the schezwan sauce, soy sauce, garlic, ginger and spring onion whites into a thick paste, loosened with only a teaspoon of water. Keeping it thick lets it cling to the paneer instead of pooling at the bottom.
Toss and finish
Add the crisped paneer and capsicum to the paste and toss until everything is coated. Air fry again at 195°C for 4 min, shaking once, until the sauce tightens and the edges char lightly. Top with spring onion greens and serve dry and hot.
