INGREDIENTS FOR PANEER MARINATION
- 300 gms paneer, cut into cubes
- 2 tbsp maida
- 2 tbsp cornflour
- 1 tbsp ginger garlic paste
- 1 tbsp soya sauce
- 1 tbsp white vinegar
- 2 tbsp ketchup
- Salt to taste
- ½ tsp black pepper powder
- 1 tbsp Schezwan sauce (homemade Schezwan sauce recipe shared in another post)
INSTRUCTIONS
- Mix all the ingredients well.
- Add the paneer cubes and coat them evenly.
- Add a little water if required.
- Let it rest for 10–15 minutes.
- Deep fry the paneer until golden and crisp.
INGREDIENTS FOR GRAVY
- 1 tbsp oil
- 1 tbsp ginger garlic paste
- 1 tbsp soya sauce
- 1 tbsp vinegar
- 2 tbsp Schezwan sauce
- ½ cup water
- 1 tbsp honey
- 1 onion, cubed
- 1 capsicum, cubed
- Salt to taste
- Black pepper powder
- Cornstarch
INSTRUCTIONS
- Sauté the onion cubes and capsicum with a little salt and black pepper for 1–2 minutes. Keep aside.
- Heat oil in a kadhai (pan).
- Add the ginger-garlic paste and the leftover paneer marinade (if any).
- Mix well.
- Add the soya sauce, vinegar, Schezwan sauce, honey and water.
- Mix well and bring to a simmer.
- Add salt to taste.
- Add the sautéed onion, capsicum and fried paneer.
- Cook for 2 minutes on high flame.
- Your delicious Schezwan Paneer is ready.
- Serve hot with fried rice or noodles.
