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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


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


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.
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