Schezwan Paneer
Before cooking
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Steps as written in the recipe card.
19 stepsTiming varies by step
Ingredient prep checklist
- Hot Water: ½ cup Hot water ( to soak chilies)
- Black Pepper: ¼ teaspoon crushed black pepper
- Garlic: ¾ tablespoon garlic ( chopped finely)
- Ginger: ½ tablespoon ginger ( chopped finely)
- Schezwan Peppercorn: ½ teaspoon schezwan peppercorn (or 3 to 4 crushed (optional))
- Spring Onions: 2 tablespoons spring onion whites (chopped )
- Celery: 2 to 3 tablespoons celery (chopped (optional))
- Capsicum: ¼ cup capsicum ( (optional))
low heat
Soak 7 to 8 dried red chilies in half cup hot water until softened. I have deseeded the chilies as we do not like the seeds in the sauce. For low heat, use Kashmiri red chilies.
Visual cue
until softened.
Step help
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Visual cue
until softened.
Source
Schezwan Paneer
References
This step uses
- ½ cup Hot water ( to soak chilies)
- water ( as needed to make the batter)
- ¾ tablespoon soya sauce
- 4 tablespoon water
- ½ to ¾ cup water
Full ingredient reference
- 2 tablespoons red chili paste ((or 7 to 8 red chilies))
- ½ cup Hot water ( to soak chilies)
- 3 to 4 tablespoons corn flour
- 3 to 4 tablespoons all purpose flour ( (Organic maida))
- salt ( as needed)
- ¼ teaspoon crushed black pepper
- water ( as needed to make the batter)
- 200 grams paneer
- oil ( for deep frying)
- 1 to 1½ tablespoons oil ( for seasoning)
- ¾ tablespoon garlic ( chopped finely)
- ½ tablespoon ginger ( chopped finely)
- ½ teaspoon schezwan peppercorn (or 3 to 4 crushed (optional))
- 2 tablespoons spring onion whites (chopped )
- 2 to 3 tablespoons celery (chopped (optional))
- salt ( as needed)
- ¾ to 1 teaspoon sugar
- ¾ tablespoon soya sauce
- ½ to ¾ tablespoon vinegar ( ( or tomato sauce))
- 4 tablespoon water
- ¼ cup capsicum ( (optional))
- ½ to ¾ cup water
- 1 teaspoon corn flour ( or corn starch or arrow root powder)