Preparation Time: 15 minutes
Cooking Time : 30 minutes
servings – 3
To marinate :
Cornflour powder – 2 tbsp
All purpose flour – 1/4 cup
red chilly powder – 1 tsp
ginger garlic paste – 1 tsp
water – as required to make a paste
salt -as required for the batter
Paneer – 200 gms
oil – to deep fry
To make the dry version
oil – 2 tbsp
Color peppers – 1 cup
garlic – 2 nos
onion – 2 medium size
salt – as required
soya sauce – 1 1/2 tbsp
chilly sauce – 1 1/2 tbsp
spring onion leaves – 1 /2 cup
coarsely grind pepper powder – 1 tsp
salt – as required
First prepare the marination for deep frying the Paneer. Take a wide vessel add the APF,corn flour, salt, red chilly , ginger garlic paste and pour little water and make batter. The consistency should be semi thick . Then cut the paneer to in to desired shapes, and deep the each paneer in the batter and deep fry it in the enough oil. If not shallow fry can be done. Once fried transfer this fried to tissue paper for observing the excess oil.
Then heat the kadai and pour 2 tbsp of oil , once hot, add the chopped onion , and saute till it changes its color, then add the garlic just crush it between your palms. then saute for a minute , then add the colored peppers and saute till its half cooked, then add the required amt of salt, and wait till its cooked 3/4th .
Then add the soya sauce, pepper powder, chilly sauce,salt and give a nice stir and then add the fried paneer to this mixture and saute till everything blend nicely finally add the chopped spring onion leaves. give a nice mix.
Serve it for any indo chineese recipe like Fried rice, schezwan fried rice and noodles. If you want little gravy or semi thick add the corn flour in the water and add it to this mixture. You can semi thick gravy which can be paired up for phulka, indian breads.
- Soya sauce and chilly sauce measurement can be adjusted to the family taste.
- If you are health conscious person instead of deep frying the same paneer can be shallow fried.
- If you like tomato sauce , it can also be added for tangy flavor.