Schezwan paneer recipe with step by step photos. This is an easy and quick recipe of soft paneer cubes in a spicy schezwan sauce or gravy. When you are looking for a Indo Chinese dish that gets done quickly then this is a good option you have.
Sharing an Indo Chinese recipe after a long time. This schezwan paneer is simple, easy and quick to prepare if you have paneer and Schezwan Sauce ready. This is a gravy version and goes very well with veg fried rice or veg noodles. I had made Chinese veg rice, so I made the schezwan paneer to go along with it.
This is a spicy recipe as along with schezwan sauce, even green chillies are added. You can control the amount of schezwan sauce or green chilies you want to add and make a less spicy version.
Do use a good quality schezwan sauce for the recipe. The final taste and flavor of this recipe depend largely on the schezwan sauce added.
You can serve schezwan paneer with burnt garlic fried rice or hakka noodles or 5 spice rice.
How to make Schezwan Paneer
1. Firstly mix 3 teaspoons cornflour (cornstarch) in 3 teaspoons water thoroughly. Also chop spring onions, garlic, ginger, green chilies and capsicum. Keep aside.
2. Heat 1 tablespoon sesame oil in a wok or a kadai. Add 1 teaspoon finely chopped garlic and ½ teaspoon finely chopped ginger.
Stir fry on a medium heat for a few seconds. No need to brown ginger and garlic.
3. Then add ¼ cup chopped spring onions.
4. Stir fry on a medium heat for a minute.
5. Then add ⅓ cup sliced capsicum.
6. Stir fry for a minute.
7. Then add 2 to 3 green chillies (sliced or slit) and stir fry for 2 minutes.
8. Next add 2 tablespoons of schezwan sauce.
9. Then add ½ teaspoon soy sauce.
10. Stir and mix very well.
11. Season with ½ teaspoon black pepper powder or add as per taste. Mix again.
Making Schezwan Paneer Gravy
12. Now add 1 cup of water. You can also add vegetable stock, if you have it. For a slightly thicker gravy, you can add less water. Stir and mix very well.
13. Add ¼ to ½ teaspoon sugar. You can also add sugar as required.
14. Season with salt as per taste and mix again.
15. On a medium heat bring the gravy or sauce to a boil.
16. Lower the heat and then add the prepared cornflour (cornstarch) slurry. Mix the cornflour slurry very well before adding as the cornstarch settles below.
17. Quickly stir the gravy or sauce, so that no lumps are formed.
18. Simmer for 3 to 4 minutes on a medium heat until the gravy or sauce thickens. There should be no raw taste of cornstarch felt in the sauce.
19. Then add paneer cubes. I recommend using homemade soft Paneer.
20. Mix well and then switch off the heat. Avoid overcooking paneer as it becomes dense and chewy.
21. Add 1 to 2 tablespoons of chopped spring onion greens. You can also add 1 to 2 tablespoons of chopped coriander leaves if you prefer.
22. Lastly add ½ to 1 teaspoon sweet rice wine. If you do not have it, then skip adding it. You can also add rice vinegar.
23. Serve schezwan paneer hot or warm with veg fried rice or veg noodles or burnt garlic fried rice.
For a unique meal you can also choose to pair it with phulka or plain paratha or dinner rolls or bread.
If you are looking for more Indo Chinese recipes then do check:
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Schezwan Paneer is a tasty and spicy indo Chinese paneer gravy dish. It is easy and quick to make.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
preparation for schezwan paneer
Firstly mix 3 teaspoons corn flour in 3 teaspoons water.
Also chop spring onions, garlic, ginger, green chilies and capsicum. Keep aside.
making schezwan paneer
Heat 1 tablespoon sesame oil in a wok or a kadai. Add 1 teaspoon finely chopped garlic and ½ teaspoon finely chopped ginger.
Stir fry on a medium flame for a few seconds. No need to brown ginger and garlic.
Then add ¼ cup chopped spring onions and stir fry on a medium flame for a minute.
Then add ⅓ cup sliced capsicum and stir fry for a minute.
Then add 2 to 3 green chillies (sliced or slit) and stir fry for 2 minutes.
Next add 2 tablespoons schezwan sauce. then add ½ teaspoon soy sauce and mix very well.
Season with ½ teaspoon black pepper powder or add as per taste. Mix again.
making paneer schezwan gravy
Now add 1 cup water. You can also add veg stock, if you have it. For a slightly thicker gravy, you can add less water. mix very well.
Add ¼ to ½ teaspoon sugar. You can also add sugar as required.
Season with salt as per taste and mix again.
On a medium flame bring the gravy or sauce to a boil.
Lower the flame and then add the corn flour solution. Mix the corn flour solution very well before adding.
Quickly stir the gravy or sauce, so that no lumps are formed.
Simmer for 3 to 4 minutes on a medium flame.
Then add paneer cubes. mix well and then switch off the flame.
Add 1 to 2 tablespoons of chopped spring onion greens.
Lastly add ½ to 1 teaspoon sweet rice wine. If you do not have, then skip it. You can also add rice vinegar.
Serve schezwan paneer with veg fried rice or veg noodles. You can garnish with some spring onion greens while serving.
- This dish is spicy and the taste plus flavor largely depends on the schezwan sauce. I suggest to use homemade schezwan sauce or a good brand of the sauce.
- You can reduce the number of green chillies for a less spicy taste.
- It is best to use soft homemade paneer cubes. Also do not overcook the paneer cubes as they become dense and chewy.
- You can skip soy sauce if you do not have it.
Amount Per Serving
Calories 324 Calories from Fat 234
% Daily Value*
Saturated Fat 13g81%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Vitamin A 637IU13%
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 first published in December 2016 has been republished and updated on 22 June 2022.