Crispy Honey Sriracha Paneer

I found this recipe on Pinterest and I liked the simplicity of it. I had a lot of paneer and I decided to try it instead of tofu. One of the things I noted was that the paneer required a lot more cornflour. I also found that it was easier to fry the paneer as a larger slice instead of cutting it into cubes at the beginning. I cut them into cubes after they were done and gave them a final toss in the pan with the sauce.

I had cooked some Basmati rice and it was nice with the paneer. It’s also ideal to use as a filling for wraps. The honey sriracha sauce is really delectable. The paneer is crispy on the outside and soft inside. I also toasted the sesame seeds before adding them to the paneer.

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Paneer is made by coagulating the milk with lemon juice or yoghurt and the resulting cottage cheese can be used in a variety of ways. From appetizers to curries and even sweets, paneer is delicious and healthy. It is a staple food in many parts of India.

This dish can be prepared within 30 minutes and I guarantee you it’s going to be really popular as well. You can find the original recipe at https://pickledplum.com/house-foods-honey-sriracha-tofu/ .

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PREP: 15 minutes COOK TIME: 20 minutes SERVES: 2

Ingredients

500 gms paneer, sliced

3 cloves garlic, minced

21/2 tbsp sriracha sauce

11/2 tbsp soy sauce

2 tbsp honey

11/2 tbsp rice vinegar

¼ cup cornstarch (for dusting)

½ cup vegetable oil

1 tsp sesame oil

2 tbsp sesame seeds

1 scallion, finely chopped (optional)

Instructions

Stir fry the sesame seeds in a small pan until they are golden. Set aside.

Remove the paneer from the package and wipe it gently with a paper towel. Slice the paneer and dust the slices with the cornflour until they are evenly coated and set aside.

Whisk the sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.

Heat the oil in a large pan and when the oil is really hot, add the paneer slices and fry on each side until golden brown. Cool and cut into bite sized cubes. Toss the paneer cubes in the sriracha sauce and cook for a further 3 minutes in the same pan. Turn the heat off and add the sesame oil and sesame seeds. Stir to coat the cubes well and serve garnished with the scallions.