Schezwan Paneer - Serves 6

Schezwan Paneer - Serves 6

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Naghmana Khan
Naghmana Khan
472
Calories
Kcal
26
Protein
gm
36
Fat
gm
11
Carbs
gm
cookingtraditionicon
Chinese
veg
Veg
recipepreparationtime
01:30

This aromatic paneer recipe offers a spicy blend of flavors with an Indo-Chinese touch.

Ingredients

  • listcheckIngredients X20 dry chilies 1 small onion finely chopped 1 Tbs fresh garlic paste 1 Tbs fresh ginger paste Water 1 Tbs white vinegar 1 - 2 tsp brown sugar 1/2 tsp black pepper 1/2 tsp light soy sauce 6 Tbsp olive oil Salt as required 1 red capsicum cut into 1.5cm squares 1 green capsicum cut into 1.5cm squares 1 Medium Red onion cut into cubes 750g paneer cut into cubes Shallots for garnish Chopped coriander for garnish
  • Method

  • Step-1
    Method for Schezwan Sauce 1. Add 2 Tbsp water and grind the chillies to form a paste 2. To saucepan add 2 Tbs oil and ginger and garlic paste. Saute until raw aroma goes away 3. Add finely chopped onion and saute until onions become transclucent 4. Add Chilli paste and stir 5. Continue to stir fry until oil speerates from sauce 6. Add 1/2 cup water and continue to simmer sauce for 2 min 7. Add salt, sugar, pepper, soy sauce and vinegar. Stir and continue to cook for 5 minutes 8. Taste sauce and more prepared sauce if required 9. Cook and reduce the sauce until it is a thick glossy paste Method for Schezwan Paneer 1. In a large saucepan add 2 Tbs Oil and fry paneer until lightly brown. Remove and place on absorbant paper to drain 2. In same pan add 2 Tbs oil, cubed onions and capsicum. Stir fry until slightly soft 3. Add 3-4 Tbs of prepared Schezwan sauce and continue to stirfry 4. Add paneer and further saute in sauce for 2-3 minutes 5. If you like more gravy add 1/4 cup water at this stage 6. Continue to cook on low heat until oil separates from sauce 7. Taste sauce and add more salt, sugar or vinegar as required 8. Once paneer is soft and cooked turn off and garnish with chopped coriander and Shallots 9. Serve with Naan or Rice
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