Kung Pao Paneer Recipe | How To Make Kung Pao Paneer | Easy Paneer Dishes | Ruchi

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Learn how to make Kung Pao Paneer at home with our Chef Ruchi Bharani

Kung Pao Paneer Ingedients:
Introduction: 0:00

How To Prep the Paneer - 0:22
250 gms Paneer (cubes)
1 tsp Corn Flour
1 tbsp Oil

How To Make Sauce For Kung Pao Paneer - 2:02
1 tbsp Oil
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
1 tbsp Celery (finely chopped)
1/2 Red Capsicum (chopped)
1/2 Green Capsicum (chopped)
1 tbsp Cashew Nut
1 tbsp Schezwan Sauce
1 tbsp Tomato Ketchup
1 tbsp Red Chilli Sauce
2 tbsp Soy Sauce
Corn Flour Slurry (1 tbsp Corn Flour and
1/4 cup Water )
1 tbsp Honey
Salt

How To Make Kung Pao Paneer - 4:00
Roasted Peanuts

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About Kung Pao Paneer
Kung Pao (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish that can be made with cubes of paneer, potatoes, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, regional variations are typically less spicy than the Sichuan serving.