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    Home » Vegetarian Starters and Snacks » Paneer Schezwan Dry | Spicy Chilli Paneer Szechuan

    Paneer Schezwan Dry | Spicy Chilli Paneer Szechuan

    Published: Feb 25, 2018 · Modified: Sep 23, 2020 by Srivalli · 16 Comments

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    Paneer Schezwan Dry is an Indo Chinese Stir Fried Dish, adapted from the Szechuan cuisine. Indo Chinese is a popular cuisine in India, and this dish is a spicy lip smacking starter and makes a meal by itself.

    Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan Province in southwestern China. The cuisine is characterized by its spicy bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of Sichuan pepper. (Wiki)

    While this is about the original cuisine, Indo Chinese Cuisine is an adaptation of the same, by including Indian flavours, ingredients and style. I love homemade Indo Chinese dishes, meaning I love how we make it, as I am not a big fan of very strong Chinese sauces. So we make it at home and enjoy!

    When I made this, I decided this will be our dinner and it was filling enough to make a complete meal. The last time I made the sauce, I had made the Schezwan Fried Rice. So I had to make this sauce again to make this paneer dish. In fact, the red chillies were soaking in the fridge as I didn't get time during the weekday to make the Szechuan sauce. We also have a spicy Chicken version made with this sauce.

    This is day 2 of BM#85, in Adapted Cuisines. I have a booklet back from college days on Indo Chinese recipes. Those were the days when American Chop Suey, Wontons and Chinese Fried Rice were so popular. This was referred from that booklet.

    Paneer Schezwan Dry

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    How to make Paneer Szechuan Dry

    Step by Step Pictures How to make Paneer Schezwan Dry 1 How to make Paneer Schezwan Dry 2

    Spicy Chilly Paneer Szechuan

    Paneer Schezwan Dry | Spicy Chilli Paneer Szechuan

    For the Paneer Fry

    500 gms Paneer / Cottage Cheese, cut into 1" cubes
    3/4 cup All Purpose Flour
    1/4 cup Cornflour
    Salt to taste
    1 tsp Pepper powder
    Cooking Oil for deep frying
    1 tsp Ginger Garlic paste
    1 tsp Red Chilli Powder
    1/2 tsp Soya Sauce
    1/2 tsp Green Chilli Sauce

    For the Saute

    2 tbsp Cooking oil
    1/2 tsp Garlic minced
    3 Spring Onions bulb and leaves
    1/2 cup Capsicum chopped into 1" squares
    1 large Onions chopped into 1" squares
    2 Green Chillies
    2 tsp Tomato Sauce
    1/2 cup Szechuan Sauce
    1 tbsp cornflour (for thickening gravy)

    For making the Paneer

    Wash and cube the paneer, take in a bowl. Add all the ingredients except the flours, mix well.
    Now add the flours and spinckle water to get the paneer coated with flours.
    Heat a Kadai with oil, and when hot, deep fry the paneer in batches.
    Using a slotted spoon, remove to a kitchen towel.

    For making the Szechuan Paneer

    Heat a non stick pan with oil. Add minced garlic and slit green chillies. Saute for couple of minutes.
    Next add the spring onions bulb, capsicum, onions, saute till slight cooked.
    Add the tomato sauce, salt, and Szechuan Sauce. Adjust seasoning and spice.
    Add the fried Paneer and combine everything well.
    Mix the cornflour with water to make a smooth sauce. Slowly add this to the pan, making sure all the pieces get coated well.
    If required add 2 tbso water and salt.
    Finally add the leaves of the spring onions and serve hot.

    Paneer Szechwan Dry

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    Paneer Schezwan Dry
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    Paneer Schezwan Dry | Spicy Chilli Paneer Szechuan

    Paneer Schezwan Dry is an Indo Chinese Stir Fried Dish, adapted from the Szechuan cuisine. Indo Chinese is a popular cuisine in India, and this dish is a spicy lip smacking starter and makes a meal by itself.
    Course Appetizers & Starters
    Cuisine Indo Chinese
    By Cook Method Deep Fried, Stovetop
    Occasion Evening Snack, Party
    By Diet Kid Friendly, Protein Rich
    Dish Type Deep Fried Dishes, Paneer Dishes
    Author Srivalli

    Ingredients

    For the Paneer Fry

    • 500 gms Paneer / Cottage Cheese, cut into 1" cubes
    • 3/4 cup All purpose flour
    • 1/4 cup Cornflour
    • Salt to taste
    • 1 tsp Pepper Powder
    • Cooking Oil for deep frying
    • 1 tsp Ginger Garlic paste
    • 1 tsp Red Chilli powder
    • 1/2 tsp Soya sauce
    • 1/2 tsp Green Chilli Sauce

    For the Saute

    • 2 tbsp Cooking Oil
    • 1/2 tsp Garlic minced
    • 3 Spring Onions bulb and leaves
    • 1/2 cup Capsicum chopped into 1" squares
    • 1/2 cup Onions chopped into 1" squares
    • 2 Green Chillies
    • 2 tsp Tomato Sauce
    • 1/2 cup Szechuan Sauce
    • 1 tbsp Cornflour

    Instructions

    For making the Paneer

    • Wash and cube the paneer, take in a bowl. Add all the ingredients except the flours, mix well.
    • Now add the flours and spinckle water to get the paneer coated with flours.
    • Heat a Kadai with oil, and when hot, deep fry the paneer in batches.
    • Using a slotted spoon, remove to a kitchen towel.

    For making the Szechuan Paneer

    • Heat a non stick pan with oil. Add minced garlic and slit green chillies. Saute for couple of minutes.
    • Next add the spring onions bulb, capsicum, onions, saute till slight cooked.
    • Add the tomato sauce, salt, and Szechuan Sauce. Adjust seasoning and spice.
    • Add the fried Paneer and combine everything well.
    • Mix the cornflour with water to make a smooth sauce. Slowly add this to the pan, making sure all the pieces get coated well.
    • If required add 2 tbso water and salt.
    • Finally add the leaves of the spring onions and serve hot.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Priya Suresh says

      February 26, 2018 at 8:25 pm

      Am an ardent fan of paneer dishes especially the semi gravy and dry versions. And this paneer schezwan is highly irresistible.

      Reply
    2. Sandhiya says

      February 27, 2018 at 9:28 pm

      Schezwan is the one sauce that i go for when i want spice in my chinese cooking. This Paneer schezwan is very tempting and i'm sure that it would be finger licking delicious.!!

      Reply
    3. Pavani says

      February 28, 2018 at 4:40 am

      That is such a tempting and addictive looking paneer dish Valli. I'm literally drooling over the pics -- the dish looks spicy and absolutely delicious.

      Reply
    4. Rajani says

      February 28, 2018 at 5:42 am

      I love indo Chinese cuisine. These dishes have a special place in our hearts right :-)?! I made a version of this last month now have to make it again soon

      Reply
    5. Jayashree says

      February 28, 2018 at 6:45 am

      I made a whole bottle of Schezwan sauce when I made the Schezwan rice for our last BM. Will try this out with that sauce, Valli. Very tempting clicks.

      Reply
    6. usha says

      February 28, 2018 at 7:34 am

      Schezwan paneer is very tempting and with a vibrate fiery red color.

      Reply
    7. Jayanthi says

      February 28, 2018 at 10:11 am

      I love how the dish has come out so perfectly. Looks awesome.

      Reply
    8. Harini says

      March 01, 2018 at 2:23 am

      We are in a 'love schezwan sauce' phase right now and I am sure my family would love this variation.

      Reply
    9. sapana says

      March 01, 2018 at 2:45 am

      We love Indo-Chinese and this paneer schezwan looks irresistible.

      Reply
    10. Padmajha PJ says

      March 02, 2018 at 8:29 pm

      The authentic dishes from Sichuan are indeed very spicy and pungent and very apt for the Indian taste buds. I have never seen any sichuan dishes that have an Indian touch. But we guy do love indo chinese flavors, right! Never made schezwan flavors with paneer. Its dinner time and I am really looking forward to eating this right now.

      Reply
    11. sushma says

      March 02, 2018 at 9:02 pm

      I love indo chinese, Paneer schezwan looks delicious.

      Reply
    12. Sandhya Ramakrishnan says

      March 03, 2018 at 2:51 am

      This is such an awesome recipe and my boys would love it. I love the sauce and use it for fried rice. Now I am tempted to try this.

      Reply
    13. vaishalisabnani says

      March 03, 2018 at 7:30 am

      Since we closed down the hotel , I have not had authentic Chines..drooling over the pics and feel like digging in right away.

      Reply
    14. Priya Srinivasan says

      March 03, 2018 at 11:49 pm

      That is super inviting plate of yumm paneer valli! i fell totally in love with indo-chinese when i made them, it has become a regular at home! this is such a beautiful theme valli, do repeat it once in a while would love to explore more!

      Reply
    15. mayurisjikoni says

      March 10, 2018 at 12:19 am

      I love Indo Chinese food but not when its too saucy. I love dry chilli paneer. Very tempting preparation.

      Reply
    16. chefmireille says

      March 21, 2018 at 5:19 am

      your step by step pics are always so nice and bright. I love indo chinese dishes and I am sure I wouldlove this one also

      Reply

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