2 cups fresh paneer, crumbled
½ cup potatoes, boiled and mashed
4 tbsp almonds, roasted and crushed
2 tbsp onions, chopped and sautéed
2 green chilies, chopped
1 tsp garlic, finely chopped
2 tbsp schezwan sauce (recipe below)
Salt and pepper to taste
Oil for deep frying
For the batter
2 tbsp plain flour
2 tbsp cornflour
A pinch of salt and black pepper powder
Water as required
For the coating
3 tbsp almonds, course powder
2 tbsp bread crumbs
1 tbsp cornflour
For Schezwan sauce
½ cup whole dried red chilli
¼ cup oil
2 tbsp garlic finely chopped
1 tbsp ginger finely chopped
2 tbsp onion, finely chopped
2 tbsp celery, finely chopped
4 tbsp tomato ketchup
1 tbsp vinegar
1 tbsp soy sauce
¼ tsp black pepper powder
Salt to taste
How to make Schezwan sauce
1. Heat oil and butter in a medium-sized pan. You can use salted or unsalted butter.
2. Soak dried red chilli in hot water for 30 minutes or till they turn soft.
3. Discard the water and blend into a smooth paste, adding water if required. Keep aside.
4. Now in a non-stick pan, heat ¼ cup oil, add garlic and ginger and sauté for a minute. Then add onions and sauté again.
5. Next, add celery and sauté for 2 minutes. Then, add prepared red chilli paste and cook for 2 to 3 minutes.
6. Make sure to cook the sauce until oil begins to float on top.
7. Then, add tomato sauce, pepper, vinegar, soy sauce and salt to taste. Mix well together.
Step 1: Add oil and butter in a medium-sized pan and heat it.
Step 2: Add 1 teaspoon of chopped garlic and sauté until light brown. Then, add a little bit of chopped green chilly as desired.
Step 3: Add onions and sauté until they turn slightly pink. In the video, Jain is adding already sautéed onions. After 15 to 20 seconds turn off the gas.
Step 4: In a bowl, add boiled and grated potato, fresh paneer or Indian cottage cheese. Then add roasted and crushed almonds.
Step 5: Add the schezwan sauce to it and sprinkle salt to taste. Mix them well together. Then, add chopped spring onions and mix again.
Step 6: Once the mixture is ready, take a small ball-sized mixture into your hand and start rolling it between your palms. It will soon begin to bind. Alternatively, you can use a wooden board or any clean surface to roll the kababs into shape.
Note: Paneer and boiled potatoes act as great binders
For the batter:
In a bowl, take 2 tablespoon of plain flour, corn flour and a pinch of salt and pepper. Add a little water and mix it well. Stir continuously so that no lumps are formed. The consistency of the liquid batter should turn out to be medium.
Step 7: Gently add Kabab into the batter and cover it well. The kebabs are delicate so be sure that you pick it carefully.
Step 8: Now, gently put the covered kabab in the bowl of roasted coarse almond. Coat it well. Carefully, pick the kabab in your hand, sprinkle a little more almond powder on all sides and gently place the kabab on a plate.
Step 9: In a frying pan, heat oil. Once the oil is hot, carefully slide the kabab into it. The oil is hot at this point, so ensure to use a frying ladle to slide the kabab in, if you are not confident doing it with your hand.
Serve hot with tomato sauce and coriander mint chutney