I found this simple recipe on the Szechuan sauce bottle I got last week and tried this easy-peasy dish. Believe me, except for the looks of the dish, it did come closer to a restaurant gravy in terms of taste, flavor and consistency. It goes very well with fried rice.
1. Capsicum
– 1 large
2. Paneer
– 100 grams
3. Onion
– 1 large
4. Szechuan
sauce – 1 tbsp
5. Garlic
cloves – 3
6. Dry
chilies -2
7. Spring
onion chopped – 2 tbsp (for garnishing)
8. Gingelly
oil – 1 tbsp
9. Soy
sauce – 1 tbsp
10. Vinegar
– 1 tbsp
11. Corn
flour – 1 tbsp
12. Salt
as per taste
Method:
Step 1: Cut the capsicum and
onion into 1.5” square and paneer into 1” cubes.
Step 2: Heat oil add grated onion
and broken chilies to it, add cut vegetables and paneer and sauté for a minute
or so
Step 3: Add Szechuan sauce and dilute
it with 2 cups water. Now separately dissolve the corn flour in some water and
stir into the gravy until it thickens.
Step 4: Add soy sauce, vinegar,
salt and stir for a minute more
Step 5: Garnish with chopped
spring onions and serve hot with fried rice.
· * You can shallow fry the vegetables and paneer
and keep them aside and add at the last to retain its crisp and color.
* * I've used home made panner which was a little gooey that is why it has dissolved on sides.
* * I've used home made panner which was a little gooey that is why it has dissolved on sides.
No comments:
Post a Comment