Schezwan Paneer Fry

Yields: 4 servings Prep time: 15 minutes Cook time: 20 minutes Ingredients: 200g paneer, cut into cubes   1 tbsp cornflour 1 tbsp all-purpose flour 1/4 tsp black pepper powder Salt to taste Oil for frying   1 tbsp ginger-garlic paste 1 onion, finely chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 2 tbsp Fumami Chingari Chachi fermented hot sauce (adjust to taste) 2 tbsp soy sauce 1 tbsp tomato ketchup 1 tbsp vinegar 1/2 tsp sugar 1/4 cup water Spring onions, chopped, for garnish Instructions: Marinate the Paneer: In a bowl, combine cornflour, all-purpose flour, black pepper powder, and salt. Add the paneer cubes and toss to coat evenly. Fry the Paneer: Heat oil in a pan over medium heat. Add the paneer cubes and fry until golden brown and crisp. Remove from the pan and drain on paper towels. Make the Schezwan Sauce: Heat some oil in the same pan. Add ginger-garlic paste and saute for a minute. Add chopped onions and bell peppers and saute until softened. Add fermented hot sauce, soy sauce, tomato ketchup, vinegar, and sugar. Stir well and cook for a few minutes. Add water and bring to a simmer. Thicken the sauce with a slurry of cornflour and water. Combine and Serve: Add the fried paneer cubes to the sauce and toss gently to coat. Garnish with chopped spring onions and serve hot with steamed rice or noodles. Tips: For a spicier dish, use more fermented hot sauce. You can adjust the amount of vinegar and sugar to your taste. If you don't have fermented hot sauce, you can use a combination of red chili flakes and chili oil. For a healthier option, you can bake or air fry the paneer instead of deep frying. Enjoy your delicious Schezwan Paneer Fry!