Paneer Schezwan

Paneer Schezwan is an Indian Chinese starter. Paneer cubes are dipped in a batter and are deep fried, then tossed in schezwan sauce.

Measurement:1 Cup =180 ml
Serves: 3

Ingredients:

1. Paneer (Cubed) - 300 gm 
   
2. Onion (diced) - 1 medium sized
3. Capsicum (diced) - 1 small sized
4. Spring onion (finely chopped) - whites 2 and greens 1/2 cup
5. Green chillies (chopped) -1 to 2
6. Ginger (chopped/ grated) - 1 tsp
7. Garlic (chopped) - 8 cloves
8. Schezwan Sauce - 4 tbsp
9. Soya sauce - 2 tsp
10. Tomato ketchup - 1 tbsp
11. Pepper powder - 1/4 tsp
12. Salt to taste
13. Oil - 1 to 2 tbsp + for deep frying

For the batter:

1. Corn flour - 6 tbsp 
2. Maida - 4 tbsp
3. Rice flour - 2 tbsp
4. Baking powder - 1/3 tsp
5. Pepper powder - 1/4 tsp
6. Water - 2/3 cup approx
7. Salt to taste

Procedure:

• Take a mixing bowl and combine all the ingredients mentioned for making the batter.
• Heat oil in kadai.
• Dip the paneer cubes in the batter and deep fry till golden brown on low to medium flame. Fry it in small batches and place on an absorbent paper. 
• Heat 1 tbsp oil in a wok.
• Add ginger, green chillies and garlic, fry for 5 seconds.
• Add onion and spring onion whites, stir fry for half a minute.
• Add capsicum and 1/4 cup spring onion greens.
• Sprinkle little salt.
• Add all the sauces and pepper powder.
• Add 1 tbsp water.
• Add fried paneer and toss it in sauce properly.
• Garnish with remaining spring onion greens.
• Serve hot.

Tip:

• If you want it extra spicy, then add more chillies.
• For extra crispiness, you need to fry the paneer twice. (Fry and refry)
• For bright red colour, restaurants make use of tomato red food colour.