Paneer Schezwan Dry | Spicy Chilli Paneer Szechuan
Paneer Schezwan Dry is an Indo Chinese Stir Fried Dish, adapted from the Szechuan cuisine. Indo Chinese is a popular cuisine in India, and this dish is a spicy lip smacking starter and makes a meal by itself.
Ingredients
For the Paneer Fry
- 500 gms Paneer / Cottage Cheese, cut into 1" cubes
- 3/4 cup All purpose flour
- 1/4 cup Cornflour
- Salt to taste
- 1 tsp Pepper Powder
- Cooking Oil for deep frying
- 1 tsp Ginger Garlic paste
- 1 tsp Red Chilli powder
- 1/2 tsp Soya sauce
- 1/2 tsp Green Chilli Sauce
For the Saute
- 2 tbsp Cooking Oil
- 1/2 tsp Garlic minced
- 3 Spring Onions bulb and leaves
- 1/2 cup Capsicum chopped into 1" squares
- 1/2 cup Onions chopped into 1" squares
- 2 Green Chillies
- 2 tsp Tomato Sauce
- 1/2 cup Szechuan Sauce
- 1 tbsp Cornflour
Instructions
For making the Paneer
- Wash and cube the paneer, take in a bowl. Add all the ingredients except the flours, mix well.
- Now add the flours and spinckle water to get the paneer coated with flours.
- Heat a Kadai with oil, and when hot, deep fry the paneer in batches.
- Using a slotted spoon, remove to a kitchen towel.
For making the Szechuan Paneer
- Heat a non stick pan with oil. Add minced garlic and slit green chillies. Saute for couple of minutes.
- Next add the spring onions bulb, capsicum, onions, saute till slight cooked.
- Add the tomato sauce, salt, and Szechuan Sauce. Adjust seasoning and spice.
- Add the fried Paneer and combine everything well.
- Mix the cornflour with water to make a smooth sauce. Slowly add this to the pan, making sure all the pieces get coated well.
- If required add 2 tbso water and salt.
- Finally add the leaves of the spring onions and serve hot.
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