This easy recipe uses previously prepared Indo Chinese Schewan sauce that can be made ahead and stored in fridge for future use.
1. Heat a pan and dry roast the fennel seeds, star anise, cinnamon, cloves, peppercorns, timur spicy and transfer into blender and make a fine powder and keep it aside. 2. Heat oil in a same pan and add ginger, garlic, onion, capsicum, green chillies, chopped celery stems and leaves, red chilli paste and cook it for 2 min. 3. Later add red chilli powder, salt, soya sauce, tomato sauce, vinegar and again cook it 1 min. 4. Finally add above 5 spice powder then switch off the flame and keep it aside. 5. Heat oil in another pan and add red chillies, ginger, garlic, onion, carrot, capsicum and saute it for 1 min. 6. After 1 min add 1 tsp of above celery mixture, little water and cook it with a lid on it, later add soya sauce, MSG, salt, paneer, corn slurry (corn flour mixed in little water), mix it and cook it for 1 min. 7. Finally add spring onion then switch off the flame and transfer into bowl. 8. Tasty szechuan paneer is ready to serve with roti or chapati, fried rice.