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Schezwan Paneer Sliders Recipe

Ingredients:

Bell peppers: 1/2 cup (chopped)
Corn: 1/4 cup
Paneer: 200 g (crumbled or diced)
Onion: 1 medium (chopped)
Garlic: 3-4 cloves (minced)
Cabbage: 1/2 cup (shredded)
Oil: 1 tbsp
Red chili flakes: 1 tbsp
Salt: To taste
Ketchup: 2-3 tbsp
Red chili sauce: 1 tbsp
Schezwan chutney: 1-2 tbsp
Black pepper: To taste
Green chili: 2 (chopped)
Ginger: 1 inch (grated)
Coriander: 1/4 cup (chopped)
Mint: 1/4 cup (chopped)
Black salt: To taste
Water: As required
Mayonnaise: 1/4 cup
Yogurt: 1/4 cup
Buns: 4 (sliced in half)
Butter: 1 tbsp
Mozzarella cheese: As needed (grated)
Cheese slice: Optional

Instructions:

Prepare the Paneer Filling:

Heat oil in a pan and sauté minced garlic and chopped onion until translucent.
Add chopped bell peppers, corn, and green chili. Cook until the veggies are 70-80% done.
Mix in the red chili flakes, ketchup, red chili sauce, Schezwan chutney, salt, and black pepper. Adjust the spice levels to your taste.
Add crumbled or diced paneer and stir to combine. Cook for 2-3 minutes.

Set the filling aside.

Prepare Mint Mayo Chutney:
Blend coriander, mint, black salt, salt, ginger, and a small amount of water into a smooth paste.
In a bowl, mix the paste with mayonnaise and yogurt (or use only mayonnaise for a creamier texture). Adjust salt if needed.

Toast the Buns:

Lightly butter the sliced buns and toast them on a pan until golden and crisp.

Assemble the Sliders:

Spread the prepared mint mayo chutney on one side of the buns.
Add a generous amount of the paneer filling.
Top with mozzarella cheese or a cheese slice.

Cook or Bake the Sliders:

Cook the sliders on a pan, covered, on low to medium flame for 5 minutes until the cheese melts.
Alternatively, assemble all sliders, place them in a preheated oven at 180°C, and bake for 12-15 minutes or until the cheese is melted now add mint sauce to the other half of the buns and top it off.

Serve:

Serve hot with extra mint mayo chutney or ketchup on the side. Enjoy these spicy and cheesy Schezwan Paneer Sliders!

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