Step 1

Deseed & soak red chilies in hot water. Set aside for 30 mins.

Step 2

Blend them well with just 2 tbsps of water to a smooth or coarse paste. Discard the rest of the soaked water.

Step 3

To a mixing bowl, add cornflour, maida, pepper and salt.

Step 4

Pour water just enough to make a free flowing batter of slightly thick consistency.

Step 5

Add the paneer bites and coat them in the batter well.

Step 6

Heat oil in a kadai for deep frying.

Step 7

When the oil turns hot, drop the batter coated paneer in the hot oil.

Step 8

Fry them on a medium high flame until the paneer bites turn crisp.

Step 9

Drain them to a kitchen tissue.

Step 10

Heat oil in a pan or wok.

Step 11

Fry ginger garlic for a minute.

Step 12

Add spring onions, celery and schezwan peppers. Saute for 2 mins.

Step 13

Add red chili paste, salt and sugar. Fry for 2 to 3 mins.

Step 14

Remove the schezwan pepper. I remove them o remove a pungent flavor.

Step 15

Pour water and cook until the mixture leaves oil.

Step 16

Pour soya sauce and vinegar or tomato sauce.

Step 17

Mix and saute for a minute.

Step 18

Add capscium and fry for 2 mins.

Step 19

Mix corn flour with water.

Step 20

Pour that to the pan. Mix well and cook until the sauce thickens. Check the taste and adjust the spice and sourness as desired.

Step 21

Turn off the stove. Cool this sauce a bit.

Step 22

Add the paneer and mix well to coat the sauce.

Step 23

Serve the schezwan paneer hot with noodles or fried rice.