paneer schezwan recipe with step by step photos – easy and quick recipe of spicy chilly paneer schezwan gravy.

sharing an indo chinese recipe after a long time. this paneer schezwan recipe 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 paneer schezwan gravy 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. for homemade schezwan sauce, you can check this recipe – schezwan sauce.

you can serve with paneer schezwan with burnt garlic fried rice or hakka noodles or 5 spice rice.

if you are looking for more indo chinese recipes then do check:

• chilli paneer
• paneer manchurian
• chilli mushroom
• veg manchurian
• gobi manchurian

4.67 from 3 votes

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paneer schezwan

paneer schezwan recipe is a tasty and spicy indo chinese paneer gravy dish. it is easy and quick to make. 

course main course

cuisine indo chinese

prep time 5 minutes

cook time 15 minutes

total time 20 minutes

servings 3

author dassana

ingredients (1 cup = 250 ml)

• 1 tablespoon sesame oil, can also use sunflower oil
• 1 teaspoon finely chopped garlic (lahsun)
• ½ teaspoon finely chopped ginger (adrak)
• ¼ cup chopped spring onions
• ⅓ cup sliced capsicum (bell pepper or shimla mirch)
• 2 to 3 green chillies - sliced or slit
• 2 tablespoons schezwan sauce
• ½ teaspoon soy sauce
• ½ teaspoon black pepper powder (kali mirch powder) or add as required
• ¼ to ½ teaspoon sugar or add as required
• 1 cup water
• salt as required
• 3 teaspoons corn flour - dissolved in 3 teaspoons water
• 250 grams paneer - chopped in cubes (cottage cheese)
• 1 to 2 tablespoons chopped spring onion greens
• ½ to 1 teaspoon sweet rice wine (OPTIONAL)
• some spring onion greens for garnish

how to make paneer schezwan

preparation for paneer schezwan

1. firstly mix 3 teaspoons corn flour in 3 teaspoons water. 

2. also chop spring onions, garlic, ginger, green chilies and capsicum. keep aside.

making paneer schezwan

1. heat 1 tablespoon sesame oil in a wok or a kadai. add 1 teaspoon finely chopped garlic and ½ teaspoon finely chopped ginger.

2. stir fry on a medium flame for a few seconds. no need to brown ginger and garlic.

3. then add ¼ cup chopped spring onions and stir fry on a medium flame for a minute.

4. then add ⅓ cup sliced capsicum and stir fry for a minute.

5. then add 2 to 3 green chillies (sliced or slit) and stir fry for 2 minutes.

6. next add 2 tablespoons schezwan sauce. then add ½ teaspoon soy sauce and mix very well.

7. season with ½ teaspoon black pepper powder or add as per taste. mix again.

making paneer schezwan gravy

1. 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.

2. add ¼ to ½ teaspoon sugar. you can also add sugar as required.

3. season with salt as per taste and mix again.

4. on a medium flame bring the gravy or sauce to a boil.

5. lower the flame and then add the corn flour solution. mix the corn flour solution very well before adding.

6. quickly stir the gravy or sauce, so that no lumps are formed.

7. simmer for 3 to 4 minutes on a medium flame.

8. then add paneer cubes. mix well and then switch off the flame.

9. add 1 to 2 tablespoons of chopped spring onion greens.

10. lastly add ½ to 1 teaspoon sweet rice wine. if you do not have, then skip it. you can also add rice vinegar.

11. serve paneer schezwan recipe with veg fried rice or veg noodles. you can garnish with some spring onion greens while serving. 

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how to make paneer schezwan recipe

1. firstly mix 3 teaspoons corn flour in 3 teaspoons water. 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 flame 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 flame 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 schezwan sauce.

9. then add ½ teaspoon soy sauce.

10. mix very well.

11. season with ½ teaspoon black pepper powder or add as per taste. mix again.

making paneer schezwan gravy

12. 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.

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 flame bring the gravy or sauce to a boil.

16. lower the flame and then add the corn flour solution. mix the corn flour solution very well before adding.

17. quickly stir the gravy or sauce, so that no lumps are formed.

18. simmer for 3 to 4 minutes on a medium flame.

19. then add paneer cubes.

20. mix well and then switch off the flame.

21. add 1 to 2 tablespoons of chopped spring onion greens.

22. lastly add ½ to 1 teaspoon sweet rice wine. if you do not have, then skip it. you can also add rice vinegar.

23. serve paneer schezwan gravy with fried rice or noodles.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.