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Szechuan Paneer

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Szechuan Paneer Recipe, chahna Sabji, How To Make Szechuan Paneer Recipe

This easy recipe uses previously prepared Indo Chinese Szechuan sauce that can be made ahead and stored in the fridge for future use.

Chicken Schezwan/ Szechuan is a well-liked Indian Chinese side dish recipe that is offered with fried rice. Its red colored and also the preparation is generally extremely hot and spicy. The advantage of making this dish is usually that the Schezwan sauce may be prepared earlier and could be kept in refrigerator for more than 10 days. It is an ideal recipe in case you have unpredicted guests. Just put your chicken or veggies in the sauce and o... Read More..

About Recipe

Panir koora, Kuzhambu, Poneer chehna torkari

How to make SZECHUAN PANEER

(3 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
SZECHUAN PANEER
Author : Vahchef
Main Ingredient : panner
Servings : 2 persons
Published date : March 15, 2019


Ingredients used in SZECHUAN PANEER
• Timur spicy - 1/2 tea spoon.
• Star anise - 2 numbers.
• Cinnamon - 3 sticks.
• Pepper corn - 1/2 tea spoon.
• Fennel seeds - 1 tea spoon.
• Cloves - 4-5 numbers.
• Ginger(chopped) - 2 teaspoons.
• Garlic(chopped) - 2 teaspoons.
• Onion(chopped) - 1 cup.
• Capsicum(chopped) - 1/2 cup.
• Green chillies - 1 tea spoon.
• Celery(chopped) - 1/2 bunch.
• Red chilli paste - 1/2 cup.
• Red chilli powder - 1 tea spoon.
• Salt - to taste.
• Soya sauce - 1/2 tea spoon.
• Tomato sauce - 1/2 tea spoon.
• Vinegar - 1/2 tea spoon.
• Red chilies - 4 numbers.
• Onion(dices) - 1/2 cup.
• Carrot(dices) - 1/2 cup.
• Capsicum(dices) - 1/2 cup.
• Msg - 1 pinch.
• Cottage cheese - 1 cup.
• Corn slurry - 2 teaspoons.
• Spring onion - 1/2 cup.
• Oil - 3 tablespoons.
• Celery leaves(chopped) - 2 tablespoons.
• Vegetable stock - 1/4 cup.
Method:
  • Heat a pan and dry roast the fennel seeds, star anise, cinnamon, cloves, peppercorns, timur spicy and transfer into a blender and make a fine powder and keep it aside.
  • Heat oil in the same pan and add ginger, garlic, onion, capsicum, green chilies, chopped celery stems and leaves, red chili paste and cook it for 2 minutes.
  • Later add red chili powder, salt, soya sauce, tomato sauce, vinegar and again cook it 1 minute.
  • Finally, add 5 spice powder then switch off the flame and keep it aside.
  • Heat oil in another pan and add red chilies, ginger, garlic, onion, carrot, capsicum and saute it for 1 minute.
  • After 1 minute add 1 teaspoon of above celery mixture, little water and cook it with a lid on it, later add soya sauce, MSG, salt, paneer, corn slurry (corn flour mixed in little water), mix it and cook it for 1 minute.
  • Finally, add spring onion then switch off the flame and transfer into a bowl.

Tasty szechuan paneer is ready to serve with roti or chapati, fried rice.






Cooking with images Paneer Rassa , Paneer Cheese rasdar, Tali saaru





Articles


Chicken Schezwan/ Szechuan is a well-liked Indian Chinese side dish recipe that is offered with fried rice. Its red colored and also the preparation is generally extremely hot and spicy. The advantage of making this dish is usually that the Schezwan sauce may be prepared earlier and could be kept in refrigerator for more than 10 days. It is an ideal recipe in case you have unpredicted guests. Just put your chicken or veggies in the sauce and offer hot.

 

Szechuan chicken includes breaded chicken pieces tossed in the hot and spicy and tasty gravy. The sauce makes use of ingredients for example oyster sauce and chicken soup so it can have that incredible taste. The majority of the spice arises from dried chili peppers. This recipe reminds plenty of Kung Pao Chicken. The initial recipe needed a batter but sometimes you can provide a mild layer of cornstarch chicken pieces to be crunchy. This dish is excellent offered with rice and veggies.  The tastes are extremely impressive which a simple bowl of steamed white rice couple’s ideal with Szechuan chicken.

 

Szechuan chicken is among the well-known Chinese quality recipes that originate from the Sichuan Province of southwestern China. Szechuan foods are hot and spicy and full of tastes stuffed with fragrant attractiveness. Probably the most significant top features of this delicacies are garlic, chili peppers and Sichuan pepper. When making Szechuan food, quality matters, so you might like to maintain stocks of ingredients.

 

Not like black or white pepper, Sichuan pepper doesn't heat the mouth. Alternatively, along with its mild, citrus taste, it numbs the mouth, an experience popular in several Szechuan recipes. Szechuan chicken isn't any difference. Even though there are numerous of preparations for Szechuan chicken, which includes deep-fried and stir-fried variations, they all attribute the unique, strong flavors usual to Szechuan delicacies.

 

Szechuan chicken is much like Hunan chicken in that both of them include plenty of vegetables, the chicken is prepared exactly the same way and they're both stir fries. The real difference is the quantity of heat that is implanted into the dish: Szechuan chicken is significantly less hot and spicy compared to Hunan version.



 

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