Schezwan Sauce

Schezwan Sauce is one of the most versatile sauces. It is used in many recipes and even as a dip. It can be easily stored for later use. Make this in advance and get ready for some up coming recipes. #HappyCookingToYou #FoodFusion

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  • Kashmiri lal mirch (Kashmiri red chili) 8-10 (soaked in water)
  • Sabut lal mirch (Button red chilies) 6-7
  • Pani (Water) 2 tbs or as required
  • Cooking oil 1/3 Cup
  • Lehsan (Garlic) chopped 3 tbs
  • Adrak (Ginger) chopped 1 & ½ tbs
  • Pani (Water) ½ Cup or as required
  • Tomato ketchup 2-3 tbs
  • Cheeni (Sugar) 1 tbs
  • Namak (Salt) ¼ or to taste
  • Soy sauce 1 tbs
  • Sirka (Vinegar) 1 tbs
  • Kali mirch powder (Black pepper powder) ½ tsp


In grinder,add Kashmiri red chilies,button red chilies,water and grind to make a paste & set aside.

In frying pan,add cooking oil,garlic,ginger and mix well.

Now add grinded chili paste,mix well and cook for 2-3 minutes.

Add water and mix well.

Cover and cook on low flame for 4-5 minutes.

Add tomato ketchup,sugar,salt,soy sauce,vinegar,black pepper powder and mix well.

Cover and cook on low flame for 10-15 minutes or until oil separates & keep mixing in between.

Let it cool down.

Can be stored for up to 2-3 weeks in refrigerator.

Recipe By: Seema Hanif

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