How to make Kung Pao Paneer-SK Khazana -

Vegetarian version of the popular kung pao chicken

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Cornflour

Cuisine : Indo-chinese

Course : Main Course Vegetarian

For more recipes related to Kung Pao Paneer-SK Khazana checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Fresh Tuvar Green Masala Soya Chutneywala Aloo Anardana Paneer Aur Kaju Ki Sabzi

Kung Pao Paneer-SK Khazana

Kung Pao Paneer-SK Khazana Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kung Pao Paneer-SK Khazana Recipe

  • Cottage cheese (paneer) cut into 1 inch cubes 250 grams

  • Cornflour 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Black pepper powder to taste

  • Salt to taste

  • Oil 1 tablespo to shallow fry

  • Garlic chopped 1 1/2 teaspoons

  • Dried red chillies 2

  • Medium onion thinly sliced 1

  • Three coloured capsicums cut into triangles 3/4 cup

  • Red chilli sauce 1 tablespoon

  • Salted peanuts 1/4 cup

  • Soy sauce 1/2 tablespoon

  • Cornflour slurry 1 tablespoon

  • Spring onion greens sliced 1 tablespo for garnish


Step 1

Put cottage cheese cubes in a bowl. Add cornflour, chilli powder, pepper powder and salt and mix well.

Step 2

Heat some oil in a non-stick pan. Add cottage cheese cubes and shallow-fry, turning sides, till golden brown on both sides. Drain on absorbent paper.

Step 3

Heat 1 tablespoon oil in another non-stick pan. Add garlic and sauté till lightly browned.

Step 4

Add red chillies and onion, mix and sauté till onion turns translucent. Add three coloured capsicums, mix and sauté for 1-2 minutes.

Step 5

Add chilli sauce and mix well. Add peanuts, soy sauce and cornflour slurry, mix well and cook for 2-3 minutes.

Step 6

Add spring onions and mix well. Add fried cottage cheese cubes and mix. Adjust salt, mix and cook for 1-2 minutes.

Step 7

Garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.