Once in awhile I like to prepare restaurant style dinner at home,mostly when ever I crave for some gravy with paneer.My sister and I love paneer very much while my husband is not a big fan.So mostly my sister and I prepare some elaborate dinner with all those chit chat when we are together.We made this butter naan-schezwan paneer gravy before a day or two and we were bowled over by the taste.That too this schezwan paneer was just like something we get in restaurants by all means(the look,texture and taste). Ever since I made this rice with home made sauce,I have been hooked to the taste of this sauce and using it in various preparations.When I wanted to make a paneer based gravy using this sauce,I just searched for the recipe over the net and all I found was crispy schezwan paneer-an Indo chinese starter.While that was definitely appealing and interesting,it was not what I was looking for.So I came up with this recipe using home made schezwan sauce. The recipe is fairly simple,just make a lovely home made sauce,use it as gravy to make this delicious dish.
Schezwan paneer gravy recipe
Star ingredient:home made schezwan sauce and paneer
1/2 cup home made schezwan sauce
200 grams cubed paneer(I used store bought)
1 green bell pepper cubed
1 onion finely sliced
1 tomato finely chopped
1 teaspoon cornflour dissolved in 1 tablespoon milk
For schezwan sauce:
I made schezwan sauce using this recipe.I just did 1 experimental change by adding a handful of cilantro leaves along with other ingredients.
1.Heat a kadai and add two teaspoons oil.Add sliced onions and saute till golden.In the meanwhile add the paneer pieces in boiling water and keep closed.
2.Add tomatoes and cook till mushy.
3.Add bell peppers and saute till they shrink a bit but color should not change.Saute for 5-7 minutes.
4.Next add the paneer and saute for 5 minutes.Next add the schezwan sauce and coat it well over the vegetables and panner.
5.Add just 1/2 cup water,salt and allow the gravy to thicken.Add cornflour if needed.
6.Cook for 10 minutes,and remove from flame.
7.Serve hot with any Indian flat bread or mild flavored rice.
1.You can prepare the sauce ahead and keep it for 10 days in fridge.
2.Take care not to change the color of the bell pepper
3.Add any colored bell pepper of your choice