Tuesday, August 3, 2010

Schezuan Paneer

Indian-Chinese is another of my favorite cuisines. And A loves it too. On Friday, we made this delicious Schezuan Paneer gravy for dinner. The secret ingredient in this recipe is Ching's. It really is a wonder.
We browned the Paneer in a little butter and threw in the onions and bell peppers and sauted them until they were well cooked. Added 2 cups of water to it and stirred in Ching's manchirian sauce. That's all it needed. The sauce is in powder form and contains corn starch, so it starts thickening in a couple of minutes. Voila! Schezuan Paneer is ready!

We also threw in red chilies and numbing peppers (A's new found love these days). You can add Tofu instead of Paneer, for a healthier version. We ate it with brown rice.


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