Paneer Schezwan
Prep time: 15-20 minutes (excluding chilli soaking time)
Cooking time: 15-20 minutes
Serves: 4-5 people
Ingredients:
Red Chilli Paste
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 20 NOS. (DESEEDED & SOAKED)
WATER | पानी AS REQUIRED
OIL | तेल 4-5 TBSP
VINEGAR | सिरका 1 TSP
Paneer Frying
PANEER | पनीर 300 GRAMS
CORN FLOUR | कॉर्न फ्लोर 3 TBSP
Sauce & Final Cooking
OIL | तेल 2 TBSP
GINGER | अदरक 1 TSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
CORIANDER STEMS | धनिए के डंठल 1 TBSP (CHOPPED)
SPRING ONION WHITES | हरे प्याज़ का सफेद हिस्सा 4 NOS. (ROUGHLY CHOPPED)
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
RED CHILLI PASTE | लाल मिर्च की पेस्ट 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TSP
KETCHUP | कैचअप 1.5 TBSP
SOY SAUCE | सोया सॉस A SPLASH
VINEGAR | सिरका A SPLASH
WATER | पानी AS REQUIRED (100-150 ML)
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SUGAR | शक्कर A PINCH
SALT | नमक TO TASTE
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
WATER | पानी 2-3 TBSP
CAPSICUM | शिमला मिर्च 1 NO. (DICED)
ONION | प्याज़ 1 NO. (PETALS)
SPRING ONION WHITES | हरे प्याज़ का सफेद हिस्सा A HANDFUL
SPRING ONION GREEN | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Deseed & soak the kashmiri red chillies in hot water for 1-2 hours then add them into a mixer grinder jar with a splash of water & grind them into a fine paste, your red chilli paste is ready.
Set a pan over high flame & once it gets hot, add the oil & let the oil heat up as well.
Further add the red chilli paste, stir well & cook over medium high flame until the paste turns crumbly/coarse in texture & all the oil is released, this process will take 4-5 minutes.
Once cooked, add vinegar & stir well, your cooked chilli paste is ready, transfer it into a bowl & cool it down, you can also store it in an airtight container.
Add the cut paneer pieces into a large bowl & dust them with 3 tablespoons of corn flour, use a sieve to dust the flour & then toss the bowl to coat the paneer pieces, add only 2 tablespoons of corn flour first, mix once & then add the remaining.
Once coated, carefully fry the paneer in 175° C (moderately hot) oil until slightly golden brown & then transfer them into a sieve using a spider.
To make the sauce heat a wok over high flame & then add oil.
Add ginger, garlic, coriander stems, spring onion whites & green chillies, stir well & cook over high flame for a minute.
Further lower the flame & add red chilli paste, red chilli sauce, ketchup, soy sauce, & vinegar, stir well & cook over high flame for 1-2 minutes.
Add the hot water to adjust the consistency, then add white pepper powder, sugar & salt, stir well.
Further mix the corn flour & water in a bowl to make a slurry, add the slurry gradually to the sauce while stirring it continuously, adjust the slurry as required.
Once the sauce thickens add in the veggies, spring onion whites, fried paneer & spring onion greens & toss over low flame (or switch off the flame) to coat the paneer.
Your delicious restaurant style schezwan paneer is ready.
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Intro 0:00
Red chilli paste 1:34
Chopping 4:13
Coating 5:56
Frying 7:21
Schezwan sauce 8:44
Plating 11:09
Outro 11:56