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.
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Step by Step Pictures 
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 Schezwan Dry | Spicy Chilli Paneer Szechuan
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This is part of January Week 3, Cooking from Cookbook Challenge Group.
Priya Suresh says
Am an ardent fan of paneer dishes especially the semi gravy and dry versions. And this paneer schezwan is highly irresistible.
Sandhiya says
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.!!
Pavani says
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.
Rajani says
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
Jayashree says
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.
usha says
Schezwan paneer is very tempting and with a vibrate fiery red color.
Jayanthi says
I love how the dish has come out so perfectly. Looks awesome.
Harini says
We are in a 'love schezwan sauce' phase right now and I am sure my family would love this variation.
sapana says
We love Indo-Chinese and this paneer schezwan looks irresistible.
Padmajha PJ says
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.
sushma says
I love indo chinese, Paneer schezwan looks delicious.
Sandhya Ramakrishnan says
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.
vaishalisabnani says
Since we closed down the hotel , I have not had authentic Chines..drooling over the pics and feel like digging in right away.
Priya Srinivasan says
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!
mayurisjikoni says
I love Indo Chinese food but not when its too saucy. I love dry chilli paneer. Very tempting preparation.
chefmireille says
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