Paneer Capsicum Chinese Gravy

I found this simple recipe on the Szechuan sauce bottle I got last week and tried this easy-peasy dish. Believe me, except for the looks of the dish, it did come closer to a restaurant gravy in terms of taste, flavor  and consistency. It goes very well with fried rice.

Ingredients:

1.       Capsicum – 1 large

2.       Paneer – 100 grams

3.       Onion – 1 large

4.       Szechuan sauce – 1 tbsp

5.       Garlic cloves – 3

6.       Dry chilies -2

7.       Spring onion chopped – 2 tbsp (for garnishing)

8.       Gingelly oil – 1 tbsp

9.       Soy sauce – 1 tbsp

10.   Vinegar – 1 tbsp

11.   Corn flour – 1 tbsp

12.   Salt as per taste

Method:

Step 1: Cut the capsicum and onion into 1.5” square and paneer into 1” cubes.

Step 2: Heat oil add grated onion and broken chilies to it, add cut vegetables and paneer and sauté for a minute or so

Step 3: Add Szechuan sauce and dilute it with 2 cups water. Now separately dissolve the corn flour in some water and stir into the gravy until it thickens.

Step 4: Add soy sauce, vinegar, salt and stir for a minute more

Step 5: Garnish with chopped spring onions and serve hot with fried rice.

TIPS:

·        * You can shallow fry the vegetables and paneer and keep them aside and add at the last to retain its crisp and color.
*     * I've used home made panner which was a little gooey that is why it has dissolved on sides.