Schezwan paneer recipe | Indo chinese spicy schezwan paneer recipe

By Swasthi's Recipes · 35 min

Ingredients

Instructions

1. Deseed the red chilies and soak them in hot water until soft. Discard the soaking water, then blend the chilies with 2 tablespoons of water into a smooth paste.
2. For the batter, mix the corn flour, all-purpose flour, black pepper and salt in a bowl. Add just enough water to make a slightly thick, free-flowing batter.
3. Coat the paneer cubes in the batter.
4. Heat oil in a kadai for deep frying. Gently drop the coated paneer in, spaced apart, and leave undisturbed for 2 to 3 minutes. Then fry on medium-high heat, turning as needed, until crisp. Drain on a cooling rack or steel colander.
5. In a pan or wok, heat 1 to 1½ tablespoons of oil and fry the garlic and ginger for 1 minute.
6. Add the spring onion whites, celery (optional) and schezwan peppercorns, and sauté for 2 minutes. Remove as many peppercorns as possible if desired.
7. Add the chili paste, salt and sugar, and fry for 2 to 3 minutes.
8. Pour in the water and cook until the mixture releases oil. Add the soya sauce and vinegar (or tomato sauce), and stir-fry for 1 minute.
9. Add the capsicum, if using, and fry for 2 minutes.
10. Mix the corn flour with the water, pour it into the pan, and cook, stirring, until the sauce thickens. Adjust spice and vinegar to taste.
11. Turn off the heat, let the sauce cool slightly, add the fried paneer and toss to coat.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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