• Recipes
  • January,5,2017
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Fiery hot in both taste and appearance, this intensely flavourful and pungent long time Indian-Chinese favourite has its roots in the Sichuan province of China.


  • 1 packet Knorr® Easy to Cook Chinese Schezuan
  • 450 ml water
  • 250 g paneer, cut into cubes
  • 1 cup cornflower
  • 1 green capsicum/ bell pepper,cut into cubes
  • 1 spring onion with stalk, to garnish
  • Oil for deep-frying


  • Coat the paneer with cornflour by gently tossing both together in a bowl, deep fry and keep aside.
  • Fry the chopped green capsicum/ bell pepper in a pan or wok for 1 minute. Add 450ml (3 cups) of water and entire the packet Knorr® Easy to Cook Chinese Schezuan. Stir and bring to a boil, then let the gravy simmer for 2 minutes.
  • Add fried paneer and cook for another minute until the gravy has thickened.
  • Garnish with the chopped spring onion and serve.
Chef's Tip
  • The same recipe can be made replacing paneer with either tofu or chicken. Julienned carrots can be added to make your Schezuan recipe healthier and more appetizing.


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