Schezwan Sauce

Name: Schezwan Sauce
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 50 gms Dried Kashmiri red chillies; 25 pods garlic chopped; 2 tablespoon chopped ginger; 2 tablespoon vinegar; 2 teaspoon soya sauce; 1 teaspoon sugar; 1 table spoon tomato ketchup; 4 tablespoon oil; to taste salt; 1 cup water

Mona Puri @MonaPuri

#GA4Week22 Made hot Schezwan sauce . You can make it and store in an air tight container in fridge for about a month . Compliments well with momos , samosas

Mona Puri @MonaPuri

#GA4Week22 Made hot Schezwan sauce . You can make it and store in an air tight container in fridge for about a month . Compliments well with momos , samosas

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Ingredients

1hr

10 servings

50 gmsDried Kashmiri red chillies
25 podsgarlic chopped
2 tablespoonchopped ginger
2 tablespoonvinegar
2 teaspoonsoya sauce
1 teaspoonsugar
1 table spoontomato ketchup
4 tablespoonoil
to tastesalt
1 cupwater

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Steps

1hr

1

Take 50 gms of dried Kashmiri red chillies and soak them in water for half an hour
2

Now remove its stem and seeds and grind them to a fine paste in the grinder
3

Take a pan and to it add 4 tbsp oil. Heat the oil and add chopped garlic and saute well. Keep the flame on medium
4

Now add the chopped ginger and saute for about a minute
5

Now add the chilli paste and mix well and let it simmer for about 5 minutes on slow flame
6

After 5 minutes add about one cup of water and mix well. Add salt, sugar, soya sauce, tomato ketchup and vinegar and mux well. Cover and let it simmer for 5-10 minutes on slow flame.
7

After 5-10 minutes, switch off the gas and let it cool down and then store it in an air tight container in the fridge. Goes best with momos and samosas