Schezwan Paneer

Prep Work

1. Crumble or grate the paneer.

   

2. Chop garlic, ginger, and green chilli.

3. Cut onions and capsicums into wedges.

4. Prepare a corn flour slurry by mixing corn flour with a little water.

5. Have a plate ready with some corn flour for coating.

Method

1. Take paneer and crumble it or grate it. Add schezwan sauce, salt, chopped coriander leaves, maida, and corn flour.

2. Mix everything well to form a smooth mixture.

3. Dab a little oil on your palms, take a small portion of the mixture, and roll it into small balls.

   

4. Coat the paneer balls with corn flour and keep them aside.

   

5. Heat oil in a kadai for deep frying.

6. Once the oil is hot, gently drop in the paneer balls and fry them until golden.

7. Remove from oil and keep aside.

8. In a wide pan, heat some oil and sauté chopped garlic, ginger, and green chilli.

9. Add onion, green capsicum, and red capsicum, and stir-fry them for a few minutes.

10. Pour in schezwan sauce, soy sauce, tomato ketchup, salt, and pepper. Mix well.

    

11. Add a little water and cook everything together.

12. Pour in the corn flour slurry and mix again until the sauce thickens

    

13. Add chopped spring onion greens and toss in the fried paneer balls.

14. Give everything a good mix so the paneer balls get nicely coated with the sauce.

15. Sprinkle some sesame seeds on top.

    

16. And that’s it! Your spicy, delicious Schezwan Paneer is ready to be served hot and fresh.