Paneer and Spring Onions in Schezuan Sauce
by Tarla Dalal
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Added to 26 cookbooks
This recipe has been viewed 7870 times
Here is a leaf off oriental cuisine, something you can whip up in a whiz. If you have the required ingredients on hand, Paneer and Spring Onions in Schezuan sauce can be prepared very easily as it does not require any elaborate preparation of vegetables or masalas. Nevertheless, it is extremely tasty, and being medium-spicy it is suitable for people of all ages. Serve with steaming hot rice or Noodles just off the pan. If serving with Rice ( Cooked Rice) make sure the grains are separate and just cooked, as in the case of fried rice.
- Heat the oil in a wok, add the garlic and ginger and sauté on a medium flame for a few seconds.
- Add the spring onion whites and greens and sauté on a medium flame for 1 to 2 minutes.
- Add the soya sauce, schezuan sauce and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the paneer cubes, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve immediately.
Nutrient values per serving
|Vitamin A||527.6 mcg|
|Vitamin B1||-0.9 mg|
|Vitamin B2||-0.9 mg|
|Vitamin B3||-0.9 mg|
|Vitamin C||17.2 mg|
|Folic Acid||4.7 mcg|
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