Schezwan Paneer

preparation for schezwan paneer

1. Firstly mix 3 teaspoons corn flour in 3 teaspoons water. 
2. Also chop spring onions, garlic, ginger, green chilies and capsicum. Keep aside.

making schezwan paneer

1. Heat 1 tablespoon sesame oil in a wok or a kadai. Add 1 teaspoon finely chopped garlic and ½ teaspoon finely chopped ginger.
2. Stir fry on a medium flame for a few seconds. No need to brown ginger and garlic.
3. Then add ¼ cup chopped spring onions and stir fry on a medium flame for a minute.
4. Then add ⅓ cup sliced capsicum and stir fry for a minute.
5. Then add 2 to 3 green chillies (sliced or slit) and stir fry for 2 minutes.
6. Next add 2 tablespoons schezwan sauce. then add ½ teaspoon soy sauce and mix very well.
7. Season with ½ teaspoon black pepper powder or add as per taste. Mix again.

making paneer schezwan gravy

1. Now add 1 cup water. You can also add veg stock, if you have it. For a slightly thicker gravy, you can add less water. mix very well.
2. Add ¼ to ½ teaspoon sugar. You can also add sugar as required.
3. Season with salt as per taste and mix again.
4. On a medium flame bring the gravy or sauce to a boil.
5. Lower the flame and then add the corn flour solution. Mix the corn flour solution very well before adding.
6. Quickly stir the gravy or sauce, so that no lumps are formed.
7. Simmer for 3 to 4 minutes on a medium flame.
8. Then add paneer cubes. mix well and then switch off the flame.
9. Add 1 to 2 tablespoons of chopped spring onion greens.
10. Lastly add ½ to 1 teaspoon sweet rice wine. If you do not have, then skip it. You can also add rice vinegar.
11. Serve schezwan paneer with veg fried rice or veg noodles. You can garnish with some spring onion greens while serving.