Paneer Chilly with Schezwan Noodles

Hi! The recipe I am posting is basic chindian recipe found in most of the Indian restaurants under the heading of chinese which is what we call chindian recipe as the flavors and spices used in making these dishes is for appealing the Indian taste. We love spicy and flavorful food and hence every cuisine we adopt gets an Indian touch to it just as these dishes do. So lets make the Chindian version of panner chilly and schezwan noodles. I have used home made schezwan chutney, you can use the store bought one also.

Ingredients:

For Paneer Chilly:

Paneer/Cottage Cheese – 500 grams

Capsicum (diced)- 1 large

Spring onions white (diced) and green (finely chopped) (if not available then regular onion) – 2 medium

Tomato (diced) – 1 large

Ginger- garlic paste – 1 tbsp

Green chilly (fnely chopped) – 1 tbsp

Red Chilly paste – 1 tbsp

Green Chilly paste – 1 tsp

Soya sauce (dark) – 1 tsp

Vinegar – 1 tsp

Oil – 2 tbsp

Cornflour slurry (1 tbsp cornflour mixed in water) – 1/4 cup

Water – 1 1/2 cup

Salt as per taste

For Schezwan Noodles:

Noodles – 500 grams or 1 packet

Capsicum (chopped into julienne) – 1 large

Onion (chopped into julienne) – 2 medium

Carrot (chopped into julienne) – 1 medium

Cabbage ( chopped into strips) – 1 cup

Schezwan chutney – 2 tbsp

Soya sauce – 1 tsp

Red chilly paste – 1 tsp

Tomato ketchup – 1 tbsp

Vinegar – 1 tsp

Oil – 2 tbsp

Salt as per taste

Method:

For paneer chilly:

1) In a wok take the oil and let it become warm. Now add the ginger garlic paste and saute for few seconds. Then add in the chopped green chilly and capsicum and saute for few seconds. Now add in the onion and tomato and saute again for few seconds, all this while your flame should be on high and the vegetables should not be cooked fully, they should remain bit crunchy.

2) Now add in the soya sauce, red chilly paste and grenn chilly paste and mix it with the vegetables. Into this add the water and let it simmer a bit. Then add in the salt and cornflour slurry and mix it well. Once it starts to thicken add in the vinegar and diced paneer pieces. Switch off the gas and cover the wok.

3) You can serve this with rice/noodles. Serve hot.

For Schezwan Noodles:

1) In a wok take atleast 1 liter water and in it add some salt and oil. Let it become warm and to this add the noodles and boil it till they become soft and are cooked. Drain the noodles.

2) In a wok take the oil. Once warm add the capsicum, onion, cabbage and carrot and saute on high flame for few minutes till they are almost cooked (not completely).

3) Add the schezwan chutney, soya sauce, red chilly paste, tomato ketchup and salt and mix it well. To this add the boiled noodles and vinegar and mix it all well.

4) Serve hot with paneer chilly or just with schezwan chutney.

I ma taking my blog to the next level with Blogchatter’s #MyFriendAlexa.

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shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

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