Paneer Schezwan Dry is an Indo Chinese Stir Fried Dish, adapted from the Szechuan cuisine. Indo Chinese is a popular cuisine in India, and this dish is a spicy lip smacking starter and makes a meal by itself.
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan Province in southwestern China. The cuisine is characterized by its spicy bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of Sichuan pepper. (Wiki)
While this is about the original cuisine, Indo Chinese Cuisine is an adaptation of the same, by including Indian flavours, ingredients and style. I love homemade Indo Chinese dishes, meaning I love how we make it, as I am not a big fan of very strong Chinese sauces. So we make it at home and enjoy!
When I made this, I decided this will be our dinner and it was filling enough to make a complete meal. The last time I made the sauce, I had made the Schezwan Fried Rice. So I had to make this sauce again to make this paneer dish. In fact, the red chillies were soaking in the fridge as I didn’t get time during the weekday to make the Szechuan sauce. We also have a spicy Chicken version made with this sauce.
This is day 2 of BM#85, in Adapted Cuisines. I have a booklet back from college days on Indo Chinese recipes. Those were the days when American Chop Suey, Wontons and Chinese Fried Rice were so popular. This was referred from that booklet.
Step by Step Pictures
Paneer Schezwan Dry | Spicy Chilli Paneer Szechuan
For the Paneer Fry
500 gms Paneer / Cottage Cheese, cut into 1″ cubes
3/4 cup All Purpose Flour
1/4 cup Cornflour
Salt to taste
1 tsp Pepper powder
Cooking Oil for deep frying
1 tsp Ginger Garlic paste
1 tsp Red Chilli Powder
1/2 tsp Soya Sauce
1/2 tsp Green Chilli Sauce
For the Saute
2 tbsp Cooking oil
1/2 tsp Garlic minced
3 Spring Onions bulb and leaves
1/2 cup Capsicum chopped into 1″ squares
1 large Onions chopped into 1″ squares
2 Green Chillies
2 tsp Tomato Sauce
1/2 cup Szechuan Sauce
1 tbsp cornflour (for thickening gravy)
For making the Paneer
Wash and cube the paneer, take in a bowl. Add all the ingredients except the flours, mix well.
Now add the flours and spinckle water to get the paneer coated with flours.
Heat a Kadai with oil, and when hot, deep fry the paneer in batches.
Using a slotted spoon, remove to a kitchen towel.
For making the Szechuan Paneer
Heat a non stick pan with oil. Add minced garlic and slit green chillies. Saute for couple of minutes.
Next add the spring onions bulb, capsicum, onions, saute till slight cooked.
Add the tomato sauce, salt, and Szechuan Sauce. Adjust seasoning and spice.
Add the fried Paneer and combine everything well.
Mix the cornflour with water to make a smooth sauce. Slowly add this to the pan, making sure all the pieces get coated well.
If required add 2 tbso water and salt.
Finally add the leaves of the spring onions and serve hot.
This is part of January Week 3, Cooking from Cookbook Challenge Group.