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Paneer SchezwanPaneer schezwan is made from Indian cottage cheese, which is full of protein and high in calorific value. This schezwan preparation is hot and spicy, so reduce the quantity of schezwan sauce according to your taste. Schezwan sauce is readly available in the market, but if you prefer to make your own, then click here Ingredients we will need to make this dish: Indian cottage cheese (paneer) : 250 grams Eggs (ande) : . . . . . . . . . . . . . . . . . two Onion (pyaj) : . . . . . . . . . . (medium) one Capsicum (simla mirchi) : . . . . . . . . . two Garlic paste (lasoon) : . . . . 1 table spoon Vinegar (sirka) : . . . . . . . . 1 table spoon Corn flour (makai ka atta) : 1 table spoon Soy sauce : . . . . . . . . . . 1 table spoon Schezwan sauce : . . . 4 to 5 table spoon Oil (tel) : . . . . . . . . . 3 to 4 table spoon Oil for deep frying Coriander leaves (hara dhania) Salt (namak) as per your taste Cut cottage cheese in one inch pieces and marinate it with garlic paste, eggs, soy sauce, vinegar, corn flour and salt for one hour. Now deep fry cottage cheese till it is golden brown. Heat three to four table spoon of oil in a frying pan and fry chopped onion for a minute. Add chopped capsicum and fry till they are soft. Add schezwan sauce and let it cook for five minutes. Add fried cottage cheese and mix it well. Cook for five minutes on slow flame. Garnish Paneer Schezwan with coriander leaves. Also try this recipe - Malai Kofta Return back to Home Page from Paneer schezwan
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