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Pizza Paratha

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Szechuan Paneer

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

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Ingredients

  • 500g Paneer

  • 1tbsp plain flour / all purpose flour

  • 1tbsp cornflour

  • Oil (for pan frying)

  • 1tbsp Szechuan/Sichuan peppercorns

  • 7 dried chillies

  • 2 shallots / 1 big white onion

  • 4 garlic cloves

  • 2 inch ginger

  • 1/4 Chinese 5 spice

  • 1tsp chilli powder

  • 2tsp rice vinegar

  • 2tsp light soy sauce

  • 4tsp ketchup

  • 2tsp honey ( or any other sweetener e.g. agave, maple, syrup)

  • 4tsp water

  • 1/2 tsp cornflour

  • handful of coriander leaves

  • handful of spring onions (chopped)

Preparation

Step 1

Begin by cutting the paneer into bite-sized pieces. Next, place them in a bowl and pour boiling water over. Cover the bowl with a plate or lid and let the paneer soak for 30 minutes.


Step 2

At the same time, soak the dried chillies in a separate bowl of boiling water for 30 minutes.


Step 3

Toast the Szechuan/Sichuan peppercorns in a pan over low heat for about 5 minutes. They will start to release a strong, peppery, and citrus-like aroma.


Step 4

Move the toasted peppercorns to a mortar and pestle and grind them until finely ground.


Step 5

After the chillies have soaked, move them to a blender with the shallots/onion, garlic, ginger, and approximately 5 tablespoons of the chilli soaking water. Blend until smooth (it's okay if it's not completely smooth)


Step 6

Once the paneer has soaked, drain the water without drying the paneer. Transfer the paneer to a wide plate or bowl. Combine 1 tablespoon of plain flour with 1 tablespoon of cornflour, then sprinkle this mixture over the paneer. Carefully toss the paneer until all pieces are lightly coated with the flour mixture. The moisture from soaking will help the flours stick.


Step 7

In a wide frying pan, warm approximately 5-6 tablespoons of oil over medium heat, and pan-fry the paneer. Once the bottom side is golden, flip the paneer and continue until both sides are crispy and golden. Then, transfer it to a plate lined with paper towels.


Step 8

Remove any excess oil from the pan, leaving about 1-2 tablespoons. Heat on medium-low and sauté the chili paste for approximately 1 minute.


Step 9

Next, incorporate the ground Szechuan peppercorns, the five spice, and the chili powder. Stir the mixture for approximately 20-30 seconds.


Step 10

Then, incorporate the rice vinegar, light soy sauce, ketchup, and syrup. Stir the mixture for approximately 30 seconds.


Step 11

In a small bowl, combine 4 tablespoons of water with 1/2 teaspoon of cornflour/corn starch and stir until dissolved. Gradually add this mixture to the Szechuan sauce in the pan, stirring constantly. Cook the sauce until it thickens slightly.


Step 12

Add the crispy paneer and chopped coriander, then stir over medium-high heat until everything is well mixed and the paneer is thoroughly coated with the sauce.


Step 13

Top with spring onion greens. It's best to serve this right away.

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