Recipe: Cook fusion Indian-Chinese Szechuan paneer at home
Fusion Indian-Chinese Szechuan paneer is a delightful blend of Indian cottage cheese (paneer) with bold and spicy flavors of Chinese Szechuan sauce. This dish represents a unique culinary marriage between two rich food cultures, offering a spicy, tangy and slightly sweet taste. It's perfect for those who love experimenting with flavors and enjoy vegetarian cuisine. Let's get cooking.
Gather the following ingredients
To prepare this dish, you will need 200 grams of paneer cut into cubes, two tablespoons of cornflour, one tablespoon of soy sauce, two tablespoons of Szechuan sauce, one teaspoon of ginger-garlic paste, one onion cut into cubes, one bell pepper cut into cubes, salt to taste, and oil for frying. Additionally, spring onions for garnishing.
Preparing the paneer
Start by marinating the paneer cubes. In a bowl, mix the cornflour with half a tablespoon of soy sauce and ginger-garlic paste to create a smooth batter. Coat the paneer cubes evenly in this mixture and let them marinate for about 15 minutes. This step ensures that the paneer is flavorful and has a crispy outer layer when fried.
Frying the paneer
Heat oil in a pan over medium heat. Once hot, carefully add the marinated paneer cubes to the pan. Fry them until they are golden brown on all sides. This should take about three to four minutes per side. Once done, remove the paneer from the pan and place it on paper towels to drain any excess oil.
Preparing the vegetables
In the same pan used for frying paneer, first remove any excess oil, then add the onions and bell peppers. Stir-fry these vegetables on high heat for about two to three minutes. The goal is to soften them slightly while ensuring they maintain a bit of their crunchiness. It's crucial not to overcook the vegetables to preserve their vibrant, fresh texture.
Combining everything together
Lower the heat to medium, adding the fried paneer, Szechuan sauce, and remaining soy sauce to the vegetables. Gently toss so each paneer piece is well coated with the sauces. Cook for two more minutes until heated through. Serve hot, garnished with spring onions, alongside steamed rice or noodles for a meal that blends Indian and Chinese flavors in every bite.
