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Explore Schezwan Paneer Dry Recipe | होटल जैसा शेजवान पनीर घर पर | Chef Sanjyot Keer with 256,427 views, 6,554 likes, and 334 comments. Experience the impact of this video content that has captured audience attention.

Paneer Schezwan Prep time: 15-20 minutes (excluding chilli soaking time) Cooking time: 15-20 minutes Serves: 4-5 people Ingredients: Red Chilli Paste KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 20 NOS. (DESEEDED & SOAKED) WATER | पानी AS REQUIRED OIL | तेल 4-5 TBSP VINEGAR | सिरका 1 TSP Paneer Frying PANEER | पनीर 300 GRAMS CORN FLOUR | कॉर्न फ्लोर 3 TBSP Sauce & Final Cooking OIL | तेल 2 TBSP GINGER | अदरक 1 TSP (CHOPPED) GARLIC | लेहसुन 2 TBSP (CHOPPED) CORIANDER STEMS | धनिए के डंठल 1 TBSP (CHOPPED) SPRING ONION WHITES | हरे प्याज़ का सफेद हिस्सा 4 NOS. (ROUGHLY CHOPPED) GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT) RED CHILLI PASTE | लाल मिर्च की पेस्ट 1 TBSP RED CHILLI SAUCE | रेड चिली सॉस 1 TSP KETCHUP | कैचअप 1.5 TBSP SOY SAUCE | सोया सॉस A SPLASH VINEGAR | सिरका A SPLASH WATER | पानी AS REQUIRED (100-150 ML) WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH SUGAR | शक्कर A PINCH SALT | नमक TO TASTE CORN FLOUR | कॉर्न फ्लोर 1 TBSP WATER | पानी 2-3 TBSP CAPSICUM | शिमला मिर्च 1 NO. (DICED) ONION | प्याज़ 1 NO. (PETALS) SPRING ONION WHITES | हरे प्याज़ का सफेद हिस्सा A HANDFUL SPRING ONION GREEN | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED) Method: Deseed & soak the kashmiri red chillies in hot water for 1-2 hours then add them into a mixer grinder jar with a splash of water & grind them into a fine paste, your red chilli paste is ready. Set a pan over high flame & once it gets hot, add the oil & let the oil heat up as well. Further add the red chilli paste, stir well & cook over medium high flame until the paste turns crumbly/coarse in texture & all the oil is released, this process will take 4-5 minutes. Once cooked, add vinegar & stir well, your cooked chilli paste is ready, transfer it into a bowl & cool it down, you can also store it in an airtight container. Add the cut paneer pieces into a large bowl & dust them with 3 tablespoons of corn flour, use a sieve to dust the flour & then toss the bowl to coat the paneer pieces, add only 2 tablespoons of corn flour first, mix once & then add the remaining. Once coated, carefully fry the paneer in 175° C (moderately hot) oil until slightly golden brown & then transfer them into a sieve using a spider. To make the sauce heat a wok over high flame & then add oil. Add ginger, garlic, coriander stems, spring onion whites & green chillies, stir well & cook over high flame for a minute. Further lower the flame & add red chilli paste, red chilli sauce, ketchup, soy sauce, & vinegar, stir well & cook over high flame for 1-2 minutes. Add the hot water to adjust the consistency, then add white pepper powder, sugar & salt, stir well. Further mix the corn flour & water in a bowl to make a slurry, add the slurry gradually to the sauce while stirring it continuously, adjust the slurry as required. Once the sauce thickens add in the veggies, spring onion whites, fried paneer & spring onion greens & toss over low flame (or switch off the flame) to coat the paneer. Your delicious restaurant style schezwan paneer is ready. #YFL #SanjyotKeer #paneerschezwan The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Red chilli paste 1:34 Chopping 4:13 Coating 5:56 Frying 7:21 Schezwan sauce 8:44 Plating 11:09 Outro 11:56

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