This easy recipe uses previously prepared Indo Chinese Szechuan sauce that can be made ahead and stored in the fridge for future use.
- Heat a pan and dry roast the fennel seeds, star anise, cinnamon, cloves, peppercorns, timur spicy and transfer into a blender and make a fine powder and keep it aside.
- Heat oil in the same pan and add ginger, garlic, onion, capsicum, green chilies, chopped celery stems and leaves, red chili paste and cook it for 2 minutes.
- Later add red chili powder, salt, soya sauce, tomato sauce, vinegar and again cook it 1 minute.
- Finally, add 5 spice powder then switch off the flame and keep it aside.
- Heat oil in another pan and add red chilies, ginger, garlic, onion, carrot, capsicum and saute it for 1 minute.
- After 1 minute add 1 teaspoon of above celery mixture, little water and cook it with a lid on it, later add soya sauce, MSG, salt, paneer, corn slurry (corn flour mixed in little water), mix it and cook it for 1 minute.
- Finally, add spring onion then switch off the flame and transfer into a bowl.
Tasty szechuan paneer is ready to serve with roti or chapati, fried rice.