Szechuan Sauce and Szechuan Chilli Paneer Gravy

Tuesday, December 29, 2009

Szechuan Sauce and Szechuan Chilli Paneer Gravy

posted under Chinese, Side Dishes For Chapathi

Day - 5 on Recipe Marathon..

Soft Paneer on Spicy Sauce. This Szechuan Chilli Paneer Gravy will surely impress Paneer and spice lovers. I prepared this chilli paneer gravy without adding szechuan sauce, but it did'nt taste that good. so this szechuan sauce is a must to prepare this gravy.

I prepared Szechuan Fried Rice, Szechuan Fried Noodles, Szechuan Potatoes and Szechuan Egg Fried Rice with the Szechuan Sauce. I completely enjoyed this sauce's addition in all the dishe's.

Recipe For Schezwan Sauce:

{You can make 4-5 servings, with the sauce. }

Oil - 5 Tbsp's

Dry Red Chilli's - 20

Garlic - 10 cloves

Scallions / Spring Onions(White Part) - 5 [or use one Big White Onion]

Corriander Leaves - fistfull (5 tbsp's)

Corriander Stem's - 10

Vinegar - 3tbsp's

Kashmiri Chilli Powder / Paprika- 4 tbsp's

*You can add more kashmiri powder, if you prefer spicy and colour in your sauce. ( i added more)

Method:

Soak the Red Chilli's in hot water for about 3 hours.
Drain the Chilli's and Grind it along with other Ingredients. Add little water to get a smooth paste.

Heat a Pan. pour 5 tbsp's of oil. heat the oil. add the grinded sauce to the pan and stir well.
Let the pan sit in medium flame for about 5 minutes.
Let the sauce cool and store it in an air tight container.

I was able to cook 5 servings with the above ingredients. and the sauce stayed fresh for about 3 weeks in my fridge.

Szechuan Chilli Paneer Gravy:

Ingredients:

Paneer - 100 gms
Red Onion - 1
Green Bell Pepper /Capsi - 1/2
Garlic - 5 (finely sliced)
Green Chilli - 2 (Finely sliced)
Corn Flour - 2tsp's
Spring Onion's (Green Part) - 2 (finely chopped)
Olive Oil - 1 tbsp
aji-na-moto - a pinch

Szechuan Chilli Sauce - 2 tbsp's
Soy Sauce - 1/2 tsp
Vinegar - 1/2 tsp
Chilli Sauce - 1/2 tsp

Method:

Cut the Paneer into small cubes. Roast them in a Tava, till both the sides of paneer turns golden colour.
[The actual Recipe is to dip the paneer cubes in cornflour mix and deep fry them.]

Cut the Red Onion and Capscium in cube shape's.

Mix the corn flour in 5 tbsp's of water without any lumps and keep aside.

Heat a pan, add a tbsp of oil. when it gets heated, add finely chopped Garlic and saute them for half a minute.

Now add the Onion, Capsicum and fry them. also add finely chopped green chilli's and fry it along. Add the roasted Paneer cube's and saute it for a min.

Add all the sauces mentioned and salt to taste. mix well with the paneer, capsi and onion mix.

Now add the corn flour mix and stir well. just let it to boil and switch off the flame.

(If you want it to be in gravy form, add more diluted corn flor mix, or if you want dry chilli paneer, add the corn flour mix and keep stirring, till it gets dried.)

Garnish with Spring Onion's.

Szechuan Fried Rice:

Heat 2 tbsp's of Oil in a Pan, add 2 dry red chilli's and 2 tbsp's of Szechaun Sauce and fry it. Add 1/2 tsp Soy Sauce and mix well. Now add a cup of cooked Rice and mix well. add salt to taste.
add ajinamoto if desired. garnish it with spring onions.
Check the Highlights of Recipe Marathan Day 1, Day 2 , Day 3 & Day 4.

My Fellow Runners on Nupur's Recipe Marathan