Paneer Schezwan

A simple spicy Indo-Chinese stir fired cottage cheese  recipe which goes well with stir fried noodles or rice.It’s always on my to-do list whenever I make Schezwan Sauce at home.

Ingredients

  • 4 Tbsp Schezwan Sauce
  • 200 gms Cottage Cheese (Paneer)
  • 5-6 Tbsp Cornflour
  • 1 medium Onion, diced
  • 1 medium Capsicum, diced
  • 1 Tbsp Garlic, finely chopped
  • 1 tsp Sugar
  • Salt to taste
  • Oil for frying
  • 1 cup Water

Method

  1. Dust Cottage Cheese in 2-3 Tbsp Cornflour and deep fry. Keep aside on napkin to drain excess oil.
  2. Heat 2 Tbsp Oil in a pan and stir fry Garlic, Onion and Capasicum on medium flame for a minute.
  3. Mix Schezwan Sauce and Sugar in Water and add it to pan. Bring to boil and simmer for 2 minutes.
  4. Add Cottage cheese and Cornflour mixed in water (to thicken sauce) and simmer for 1 minute.
  5. Add Salt and adjust seasoning and simmer for 1 more minute.
  6. Garnish with spring onion and Serve Hot with stir fried noodles or rice.
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Paneer Schezwan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips

  • To make paneer soft and juicy after frying take it out in ice cold water immediately after frying.
  • You can also buy Schezwan Sauce from market but nothing can beat home made Sauce so try making it at home i’ll share recpie soon.
  • If you want to make dry Paneer Schezwan then add 1/2 cup of water and simmer for little more time till water dries away.
  • Substitute Cottage Cheese with Prawns or boneless Chicken Breast to make different version of this recpie.
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