Schezuan Sauce

Ingredients

• For The Chilli-garlic Paste
• 10 to 12 whole dry kashmiri red chillies
• 1/4 cup chopped garlic (lehsun)

Other Ingredients

• 3 tbsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp finely chopped green chillies
• 1/2 tbsp finely chopped ginger (adrak)
• 2 tbsp finely chopped onions
• 1 tbsp cornflour dissolved in 2 tbsp water
• 1 tbsp vinegar
• 2 tsp sugar
• salt to taste

Method

1. For the chili-garlic paste
2. Soak red chili in warm water for 2 hour. 
3. or   
4. Boil 1 cup of water in a deep pan, add the dry red chillies and garlic, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside to cool.
5. Blend in a mixer to a smooth paste using approx. 1 tbsp of water. Keep aside.
6. Heat the oil in a broad non-stick pan, add the garlic, green chillies, ginger, onions and saute on a medium flame for 1 minute.
7. Add the prepared chilli-garlic paste, and ½ cup of water, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
8. Add the cornflour–water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
9. Cool completely and keep refrigerated.
10. Schezuan Sauce is ready.
11. Use as required.