PREPARATION

1. Take 360 grams paneer and cut it into pieces.

2. Transfer this into a mixing bowl, add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons corn flour, 1 1/2 teaspoons ginger garlic paste and mix it well.

3. Heat 50 milliliters oil in a pan, add the paneer on it.

4. Cook until it turns golden brown in color from all sides.

5. Remove it from heat and keep aside.

6. Heat 20 milliliters oil in a skillet, add 1 tablespoon garlic, 1/2 teaspoon ginger and stir for 1 - 2 minutes.

7. Then, add 1 1/2 tablespoons spring onions and fry till translucent.

8. Now, add 95 grams bell pepper and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 50 grams schezwan sauce, 2 tablespoons ketchup, 1 tablespoon red chili sauce and mix it well.

11. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

12. Then, add 250 milliliters water and mix it again.

13. Bring it to a boil.

14. In a bowl, add 1 tablespoon corn flour, 45 milliliters water and mix it well.

15. Pour the mixture into the skillet and mix it well.

16. Now, add the fried paneer and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Remove it from heat and keep aside.

19. Heat 2 tablespoons butter in a pan, add 120 grams onions and fry till translucent.

20. Add 150 grams cabbage and mix it well.

21. Cook for 5 - 7 minutes on medium heat.

22. Remove it from heat.

23. Heat the sizzler on the induction or gas.

24. Line it with onion cabbage mixture.

25. Now, place the prepared paneer on it.

26. Garnish with spring onions.

27. Serve.