With its simple yet delightful flavors, Paneer Schezwan can be whipped up in no time, making it an excellent pairing with either brown or white rice. My exploration of Oriental flavors takes small but exciting steps, and I am thoroughly enjoying the journey. This dish holds a special place in Chinese cuisine. 

Ingredients 

• 15-20 paneer pieces cubed 

• 1 tsp white pepper powder 

•  2-3 tbsp cornflour 

• 1 tbsp all purpose flour 

•  1 /2 tbsp ginger paste  

• 1 tbsp green chili paste or chopped green chilies 

•  1 tbsp garlic paste

•  1-2 tbsp tomato ketchup 

•  1 tsp sugar   

• 1 tbsp red garlic chili sauce 

•  1/2 tsp chili flakes  

•  1 tbsp soya sauce 

•   1/2 cup bell peppers chopped into small pieces 

•  1-2 tbsp spring onion greens finely chopped 

•  1/4 cup spring onion whites finely chopped . 

• Salt as required . 

• 2-3 tbsp oil for pan roasting or deep frying paneer pieces .

Method 

• Make a semi thick batter of all purpose Flour and corn flour.

• Add white pepper power and salt to the Batter .

• The batter should not be very thick or too runny but just enough to coat the paneer pieces well .
  Deep fry or pan roast the paneer pieces till golden and crispy .

• Drain and keep aside on a paper towel .

• In a wok add some oil and stir fry the bell pepper pieces in high flame till they turn half cooked and remain crunchy .Add a pinch of salt .

• In the same wok add a tbsp of oil and add the spring onions whites, sautée and then add chili paste , pinch of white pepper powder , ginger garlic and all the sauces, add little cornflour to thicken the sauce and then add the bell pepper pieces that we have already stir fried , add the fried paneer cubes .Adjust salt and Mix well till they coat and remove .
  
  Makes a great starter to any Chinese dish .