Why order in when you can make a restaurant-quality dish at home? I will admit, take-out is easier. But on some days, I just do not feel like eating overly greasy food cooked in oil that has been reused for the nth time (and smells like it too). That is exactly when a recipe like this comes in handy.

My homemade Indo-Chinese style paneer is sweet, spicy, tangy and umami. With an outstanding flavor quotient that ticks all the right boxes, it is a must-try for fellow paneer lovers. Please do not be discouraged by the list of ingredients. It may seem daunting, but all it requires is a bit of planning. For dishes (such as this one) with several components, mise en place is absolutely essential in order to simplify the process. I would highly recommend you have all the ingredients laid out on the kitchen counter (preferably grouped according to the three components - the paneer, the stir-fried vegetables and the sauce), before you start cooking. I know by experience, it will speed up the task and make it fairly seamless. I also urge you to read through the full recipe before starting your prep.

Serve this lip-smacking honey chilli paneer with a side of steamed rice for a memorable, meat-free meal your whole family will enjoy. Vegans can substitute tofu, mushrooms or cauliflower in place of the paneer and use either maple, agave or rice syrup as the sweetener.

Recipe

Honey Chilli Paneer

(Serves 3-4)

Ingredients

For the Paneer -
400 grams paneer, cubed
2 tbsp cornflour, for dredging
3 tbsp all-purpose flour
1 tbsp rice flour
1/2 tsp red chilli powder
1 tsp dark soy sauce
Salt and pepper to taste
1/4 cup water
2-3 tbsp oil, for shallow frying

For the Stir-Fried Vegetables -
1 tbsp oil
2 dried red chillies, cut into 3 pieces each and seeds removed
1 large red onion, cut into chunks
4-6 spring onions, finely chopped
1 tbsp finely minced garlic
1 tbsp grated ginger
2 green chillies, cut long bias
1 tsp red chilli flakes (add more if you prefer extra heat)
1 red bell pepper, thinly sliced

For the Sauce -
1 tbsp soy sauce
1 tbsp tomato ketchup
2 tsp chilli sauce or Sriracha
1/4 cup honey
1/4 cup white vinegar
Salt to taste
1/4 tsp citric acid crystals (optional)
1 1/2 tbsp cornflour
1/4 cup water

To Garnish -
1 tsp toasted sesame seeds (optional)

Method

Fry the Paneer -
In a mixing bowl, combine the all-purpose flour, rice flour, soy sauce and red chilli powder. Add 1/4 cup of water and whisk to form a batter. Season to taste with salt and pepper.

Heat 2-3 tbsp of oil in a wide nonstick frying pan over a medium-low flame.

Dredge the paneer cubes in 2 tbsp of cornflour, gently shaking-off the excess. Dip the cubes into the prepared batter and shallow fry until browned on both sides. Alternately, you can deep fry the paneer if you prefer. Remove the fried paneer from the pan and set it aside for later.

Stir Fry the Vegetables -
Wipe the frying pan clean with a paper towel. Add another tablespoon of oil and turn up the heat to medium. Add the dried red chillies and fry for a few seconds. Add the red onion, spring onion (white part only), ginger, garlic and green chillies. Stir-fry until the onions turn translucent and the raw smell of the ginger and garlic disappears. Add the red chilli flakes and sliced bell pepper. Saute until the peppers soften (about 5 minutes).

Make the Sauce -
In a small bowl combine all the sauce ingredients, except the cornflour and water. Whisk well until combined. In a separate bowl, whisk the cornflour and water together to make a slurry and set it aside for later.

Add the sauce mixture to the stir-fried vegetables. Cook for a few minutes to let the flavors meld and the bell pepper to soften further.

Give the cornflour slurry a good stir and add it to the pan. Continue to stir for 4-5 minutes until the sauce thickens. At this point, taste and adjust the salt and vinegar, if needed.

Add the fried paneer to the sauce and stir gently until it is evenly coated. Once the paneer is heated through (about 2-3 minutes), turn off the heat. Transfer the honey chilli paneer to a serving dish, garnish with the reserved spring onion greens and toasted sesame seeds. Serve immediately.