This is one of my go to recipes whenever I’m in a hurry and still want to have something yummy. With minimum at hand pantry staples, this gets done in no time. Schezwan Pepper Paneer recipes uses onion, garlic, bell peppers/capsicum, paneer and minimum spices, the main magic potion being the schezwan sauce.
I love eating it with garam ghee wala fulka(Indian Flatbread) but you can even have it as is.
So let’s quickly get to this recipe.
Recipe:
Ingredients:
200 gms block of Paneer, cut into even sized cubes
1 small onion, widely diced
1/2 green bell pepper, diced in similar size
1/2 red bell pepper, diced in similar size
2-3 cloves of garlic, finely chopped
2 tbsp oil
1/2 tsp jeera (cumin seeds)
1/4 tsp black pepper powder
1 tbsp tomato ketchup
3 tbsp schezwan sauce
1/4 tsp red chilli flakes (adjust as per the spice level you like)
salt to taste
Method:
Heat oil in a pan, add jeera and let it crackle.
Add garlic and stir.
Once the garlic browns a bit, add diced onion and little salt.
Let it cook for a minute, do not completely cook the onions as though in a gravy. Then add the bell peppers.
Cover and cook for 2-3 minutes till the bell peppers soften slightly.
Add tomato ketchup, schezwan sauce, black pepper, chilli flakes and stir.
Add in the paneer and season it with salt as per taste.
Cover and cook for a minute.
Your Schezwan Pepper Paneer is ready!
😀
Serve it with a bread of your choice or relish as is. 🙂
Note:
Make sure that onion, peppers and paneer are all diced in the same size.
This recipe needs to be cooked on medium to high flame.
Happy Cooking
xoxo
Treat Your Palate 