Schezwan Paneer
Schezwan Paneer is a spicy Indo-Chinese dish made by stir-frying paneer cubes with vegetables and a Schezwan sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Paneer (cut into cubes) | 500 | Grams |
| Bell Pepper (cut into cubes, use different colors for variety) | 2 | Count |
| Onion (cut into cubes) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (minced) | 1 | Inch |
| Schezwan Sauce (store-bought or homemade) | 6 | Tbsp |
| Soy Sauce (light soy sauce) | 2 | Tbsp |
| Cornstarch (mixed with 4 tbsp water to make a slurry) | 2 | Tbsp |
| Vegetable Oil (for frying) | 4 | Tbsp |
| Spring Onion (chopped, for garnish) | 1 | Bunch |
| Salt (adjust to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add the paneer cubes and fry until they are golden brown on all sides. Remove and set aside.
- In the same pan, add the remaining oil and sauté the minced garlic and ginger until fragrant.
- Add the cubed onions and bell peppers, and stir-fry for 3-4 minutes until they are slightly tender.
- Add the Schezwan sauce and soy sauce to the pan, and mix well with the vegetables.
- Return the fried paneer to the pan and toss everything together to coat the paneer with the sauce.
- Pour the cornstarch slurry into the pan and stir continuously until the sauce thickens and coats the paneer and vegetables.
- Season with salt and black pepper to taste, and mix well.
- Garnish with chopped spring onions and serve hot.
Kitchen equipment
Wok or Large Frying PanSlotted Spoon