Presenting Schezwan Sauce!!! Whenever I am craving Indian Chinese and need a quick meal then this sauce comes in handy. It satisfies my tangy and spicy food cravings. It’s a staple in my kitchen as it is so versatile and goes with everything. The sauce stores very well in the freezer and I usually make a batch that can last me for a while. Don't forget to checkout my other recipes using this sauce.
Soak the kashmiri red chillies in water for about 2-3 hours or if you are short on time then boil them on stove till they softens. Strain the water once the chillies soften and let it cool to room temperature.
Deseed some of the chillies if you want the sauce to be mild.
Grind all the ingredients listed above with the softened red chillies till it becomes a paste
On a pan heat the oil and then simmer the paste on low heat till it thickens and it’s the right consistency
Schezwan sauce is ready and stores very well in freezer for 6 months