Step-by-step guide to Schezwan Paneer and Almond Kabab

Schezwan Paneer and Almond Kebab Video Credit: Anas Thacharpadikkal/Gulf News

Ingredients

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

Ingredients for Schezwan and Almond Paneer Kabab. Click right arrow to read names

Ingredients for Schezwan and Almond Paneer Kabab. Click right arrow to read names Image Credit: Stefan Lindeque/Gulf News

[Left ] chopped onion [Right] green chillies

Chopped onion and green chillies Image Credit: Stefan Lindeque/Gulf News

Boiled and grated potato

Boiled and grated potatoes Image Credit: Stefan Lindeque/Gulf News

[Left] chopped ginger [Right] chopped garlic

Chopped ginger and chopped garlic Image Credit: Stefan Lindeque/Gulf News

Fresh Paneer or Indian cottage cheese

Fresh Paneer or Indian cottage cheese Image Credit: Stefan Lindeque/Gulf News

[Left] breadcrumbs [Right] crushed almonds

Breadcrumbs and crushed almonds Image Credit: Stefan Lindeque/Gulf News

Homemade schezwan sauce

Homemade schezwan sauce Image Credit: Stefan Lindeque/Gulf News

Spring onions

Spring onions Image Credit: Stefan Lindeque/Gulf News

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.

Homemade Schezwan sauce
Homemade Schezwan sauce Image Credit: Stefan Lindeque/Gulf News

Making Kababs

Step 1: Add oil and butter in a medium-sized pan and heat it.

Heat oil and butter in a pan
Heat oil and butter in a pan Image Credit: Stefan Lindeque/Gulf News

Step 2: Add 1 teaspoon of chopped garlic and sauté until light brown. Then, add a little bit of chopped green chilly as desired. 

Sauté garlic until golden brown

Sauté garlic until golden brown Image Credit: Stefan Lindeque/Gulf News

Add green chillies

Add green chillies Image Credit: Stefan Lindeque/Gulf News

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.

Add onions and sauté
Add onions and sauté Image Credit: Stefan Lindeque/Gulf News

Step 4: In a bowl, add boiled and grated potato, fresh paneer or Indian cottage cheese. Then add roasted and crushed almonds. 

Add grated potato, paneer, almond, and the sautéd onion, ginger, garlic
Add grated potato, paneer, almond, and the sautéd onion, ginger, garlic Image Credit: Stefan Lindeque/Gulf News

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. 

Add schezwan sauce, sprinkle salt as per taste and mix them well

Add schezwan sauce, sprinkle salt as per taste and mix them well Image Credit: Stefan Lindeque/Gulf News

Mix all the ingredients well with a spoon

Mix all the ingredients well with a spoon Image Credit: Stefan Lindeque/Gulf News

Mix well

Add spring onions and mix well Image Credit: Stefan Lindeque/Gulf News

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

Roll the Kababs into shape

Roll the Kababs into shape Image Credit: Stefan Lindeque/Gulf News

Press both ends to hold it together

Press both ends to hold it together Image Credit: Stefan Lindeque/Gulf News

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.

Mix the batter well

Mix the batter well Image Credit: Stefan Lindeque/Gulf News

Mix until you get a medium consistency

Mix until you get a medium consistency Image Credit: Stefan Lindeque/Gulf News

Step 7: Gently add Kabab into the batter and cover it well. The kebabs are delicate so be sure that you pick it carefully.

Cover the kabab in the batter

Cover the kabab in batter Image Credit: Stefan Lindeque/Gulf News

Cover it well in batter

Cover it well in batter Image Credit: Stefan Lindeque/Gulf News

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. 

Coat the kabab with almond powder

Coat the kabab with almond powder Image Credit: Stefan Lindeque/Gulf News

Repeat the same for other kababs

Repeat the same for other kababs Image Credit: Stefan Lindeque/Gulf News

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.

Slide kabab in hot oil

Slide kabab into hot oil Image Credit: Stefan Lindeque/Gulf News

Turn the kabab over with a frying laddle

Turn the kabab over with a frying ladle Image Credit: Stefan Lindeque/Gulf News

Collect the kabab in the frying ladle

Collect the kabab in the frying ladle Image Credit: Stefab Lindeque/Gulf News

The kababs will turn golden brown

The kababs will turn golden brown Image Credit: Stefan Lindeque/Gulf News

Serve hot with tomato sauce and coriander mint chutney

Vandana Jain, Special to Gulf News

The UAE-based vegetarian chef is also a culinary consultant, cook book author and owner of a culinary arts training institute in Dubai, called Vandana Jain Culinary Courses.