Schezwan Paneer recipe with step-by-step photos. This is an easy and quick recipe of soft cubes of paneer in a spicy schezwan sauce or gravy. If you are looking for an Indochinese dish that is prepared quickly, then this is a good option for you.
Share an Indochinese recipe after a long time. This schezwan paneer is simple, easy, and quick to make if you have paneer and Schezwan sauce ready. This is a sauce version and goes very well with vegetable fried rice or vegetable noodles. I had made Chinese vegetable rice so I made the Schezwan Paneer with it.
This is a spicy recipe as even green chilies are added along with the schezwan sauce. You can control the amount of schezwan sauce or green chiles you want to add and make a less spicy version.
Use a quality Schezwan sauce for the recipe. The final flavor and aroma of this recipe largely depends on the added schezwan sauce.
You can serve Schezwan Paneer with Garlic Fried Rice or Hakka Noodles or 5 Spice Rice.
Step by step guide
How to Make Schezwan Paneer
1. First, mix 3 teaspoons of cornstarch (cornstarch) in 3 teaspoons of water thoroughly. Also chop the spring onions, garlic, ginger, green chillies and peppers. keep aside.
2. Heat 1 tablespoon of sesame oil in a wok or kadai. Add 1 teaspoon finely chopped garlic and ½ teaspoon finely chopped ginger.
Fry for a few seconds over medium heat. Ginger and garlic do not need to be browned.
3. Then add ¼ cup chopped green onions.
4. Fry on medium heat for one minute.
5. Then add ⅓ cup of sliced peppers.
6. Fry for a minute.
7. Then add 2 to 3 green chillies (sliced or sliced) and stir-fry for 2 minutes.
8. Next, add 2 tablespoons of Schezwan sauce.
9. Then add ½ teaspoon of soy sauce.
10. Stir and mix very well.
11. Season with ½ teaspoon black pepper powder or add to taste. Mix again.
Prepare Schezwan Paneer sauce
12. Now add 1 cup of water. You can also add vegetable broth if you have any. You can add less water for a slightly thicker sauce. Stir and mix very well.
13. Add ¼ to ½ teaspoon sugar. You can also add sugar as needed.
14. Season with salt to taste and mix again.
15. Over medium-high heat, bring the gravy or gravy to a boil.
16. Reduce the heat, then add the prepared cornmeal (cornstarch) slurry. Mix the cornmeal slurry very well before adding it as the cornstarch will settle underneath.
17. Stir the gravy or gravy quickly to avoid lumps forming.
18. Simmer over medium-high heat for 3 to 4 minutes until sauce or sauce thickens. There shouldn’t be any raw taste of cornstarch in the sauce.
19. Then add paneer cubes. I recommend using homemade soft paneer.
20. Mix well and then turn off the heat. Avoid overcooking paneer as it will become dense and chewy.
21. Add 1 to 2 tablespoons chopped scallion greens. You can also add 1 to 2 tablespoons of chopped coriander leaves if you prefer.
22. Finally, add ½ to 1 teaspoon of sweet rice wine. If you don’t have it, skip adding it. You can also add rice vinegar.
23. Serve schezwan paneer hot or warm with vegetable fried rice or vegetable noodles or garlic fried rice.
You can also pair it with phulka or plain paratha or buns or bread for a unique meal.
If you are looking for more Indian Chinese recipes then check:
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Schezwan Paneer is a tasty and spicy Indochinese paneer sauce. It’s easy and quick to do.
preparation time 5 minutes
cooking time fifteen minutes
total time 20 minutes
cooking modePrevent your screen from going dark while preparing the recipe
Preparing for Schezwan Paneer
First, mix 3 teaspoons of cornmeal in 3 teaspoons of water.
Also chop the spring onions, garlic, ginger, green chillies and peppers. keep aside.
Making Schezwan Paneer
Heat 1 tbsp sesame oil in a wok or kadai. Add 1 teaspoon finely chopped garlic and ½ teaspoon finely chopped ginger.
Fry for a few seconds on medium flame. Ginger and garlic do not need to be browned.
Then add ¼ cup chopped scallions and sauté on medium-high for 1 minute.
Then add ⅓ cup sliced bell peppers and stir-fry for 1 minute.
Then add 2 to 3 green chillies (sliced or sliced) and stir-fry for 2 minutes.
Next, add 2 tablespoons of Schezwan sauce. then add ½ teaspoon soy sauce and mix very well.
Season with ½ teaspoon black pepper powder or add to taste. Mix again.
Prepare paneer schezwan sauce
Now add 1 cup of water. You can also add vegetable broth if you have any. You can add less water for a slightly thicker sauce. mix very well.
Add ¼ to ½ teaspoon of sugar. You can also add sugar as needed.
Season with salt to taste and mix again.
Bring the gravy or gravy to a boil over medium-high heat.
Lower the flame, then add the cornmeal solution. Mix the cornmeal solution very well before adding it.
Stir sauce or gravy quickly to avoid lumps.
Simmer on medium flame for 3 to 4 minutes.
Then add paneer cubes. mix well and then turn off the flame.
Add 1 to 2 tablespoons chopped scallion greens.
Finally add ½ to 1 teaspoon of sweet rice wine. If you don’t have it, skip it. You can also add rice vinegar.
Serve Schezwan paneer with vegetable rice or vegetable noodles. When serving, you can garnish with some spring onion greens.
- This dish is spicy, and the taste and aroma largely depend on the schezwan sauce. I suggest using homemade schezwan sauce or a good brand of the sauce.
- You can reduce the number of green chillies for a less spicy flavor.
- It is best to use soft homemade paneer cubes. Also, do not overcook the paneer cubes as they will become dense and chewy.
- You can omit soy sauce if you don’t have it.
amount per serving
Calories from fat 234
% Daily Value*
Saturated Fat 13g81%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
sugar 4 gr4%
Vitamin A 637 IU13%
Vitamin B1 (thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
vitamin C 27mg33%
vitamin E 1mg7%
vitamin k 26µg25%
Vitamin B9 (folate) 15µg4%
*Percent Daily Values are based on a 2000 calorie diet.
This recipe post from the archives, which was first published in December 2016, was republished and updated on June 22, 2022.