Honey Chilli Paneer Fries
Honey Chilli Paneer Fries
Ingredients
For the Paneer Fries
- 200 grams paneer, cut into fry-like sticks
- to taste salt
- to taste pepper
- 2 tablespoons corn flour
- as needed oil, for frying
For the Honey Chilli Sauce
- 2 tablespoons oil
- 1 teaspoon ginger, chopped
- 1 tablespoon garlic, chopped
- 1-2 chillies, chopped
- 1/4 cup onion, chopped
- 2 tablespoons yellow capsicum, chopped
- 2 tablespoons green capsicum, chopped
- 2 tablespoons red capsicum, chopped
- 1 tablespoon schezwan chutney
- 1 1/2 tablespoons red chilli sauce
- to taste honey
- some water
For the Cornstarch Slurry
- 1 tablespoon corn starch
- 1 tablespoon water
For Garnish
- as needed sesame seeds
Instructions
- 1
Cut the 200 grams of paneer into fry-like sticks. Place the cut paneer pieces into a container.
⏱️ 3 min
- 2
Add salt and pepper to taste to the paneer. Add 2 tablespoons of corn flour to the container. Close the container with a lid and shake it vigorously to ensure all paneer pieces are evenly coated with the corn flour and seasonings.
⏱️ 2 min
- 3
Heat enough oil for shallow frying in a pan over medium flame. Once hot, fry the coated paneer sticks until they turn golden brown. Remove the fried paneer from the pan and set aside.
⏱️ 7 min
- 4
In a separate pan, add 2 tablespoons of oil. Add 1 teaspoon of chopped ginger, 1 tablespoon of chopped garlic, and 1-2 chopped chillies. Sauté for about 1 minute until fragrant.
⏱️ 2 min
- 5
Add 1/4 cup of chopped onion and 2 tablespoons each of chopped yellow, green, and red capsicum to the pan. Sauté the vegetables until they are slightly softened, about 3-4 minutes.
⏱️ 4 min
- 6
Stir in 1 tablespoon of schezwan chutney and 1 1/2 tablespoons of red chilli sauce. Mix well to combine with the sautéed vegetables.
⏱️ 1 min
- 7
Add honey according to your taste, then pour in some water and mix everything thoroughly. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
In a small bowl, prepare a cornstarch slurry by mixing 1 tablespoon of corn starch with 1 tablespoon of water until smooth. Pour the cornstarch slurry into the simmering sauce.
⏱️ 1 min
- 9
Stir continuously until the sauce thickens to your desired consistency.
⏱️ 1 min
- 10
Add the previously fried paneer pieces to the thickened sauce in the pan. Mix it all well to ensure the paneer is thoroughly coated with the sauce.
⏱️ 2 min
- 11
Transfer the honey chilli paneer to a serving dish and top with sesame seeds for garnish. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chilli Paneer Fries
For the Paneer Fries
- 200 grams paneer, cut into fry-like sticks
- to taste salt
- to taste pepper
- 2 tablespoons corn flour
- as needed oil, for frying
For the Honey Chilli Sauce
- 2 tablespoons oil
- 1 teaspoon ginger, chopped
- 1 tablespoon garlic, chopped
- 1-2 chillies, chopped
- 1/4 cup onion, chopped
- 2 tablespoons yellow capsicum, chopped
- 2 tablespoons green capsicum, chopped
- 2 tablespoons red capsicum, chopped
- 1 tablespoon schezwan chutney
- 1 1/2 tablespoons red chilli sauce
- to taste honey
- some water
For the Cornstarch Slurry
- 1 tablespoon corn starch
- 1 tablespoon water
For Garnish
- as needed sesame seeds
Instructions
- 1
Cut the 200 grams of paneer into fry-like sticks. Place the cut paneer pieces into a container.
⏱️ 3 min - 2
Add salt and pepper to taste to the paneer. Add 2 tablespoons of corn flour to the container. Close the container with a lid and shake it vigorously to ensure all paneer pieces are evenly coated with the corn flour and seasonings.
⏱️ 2 min - 3
Heat enough oil for shallow frying in a pan over medium flame. Once hot, fry the coated paneer sticks until they turn golden brown. Remove the fried paneer from the pan and set aside.
⏱️ 7 min - 4
In a separate pan, add 2 tablespoons of oil. Add 1 teaspoon of chopped ginger, 1 tablespoon of chopped garlic, and 1-2 chopped chillies. Sauté for about 1 minute until fragrant.
⏱️ 2 min - 5
Add 1/4 cup of chopped onion and 2 tablespoons each of chopped yellow, green, and red capsicum to the pan. Sauté the vegetables until they are slightly softened, about 3-4 minutes.
⏱️ 4 min - 6
Stir in 1 tablespoon of schezwan chutney and 1 1/2 tablespoons of red chilli sauce. Mix well to combine with the sautéed vegetables.
⏱️ 1 min - 7
Add honey according to your taste, then pour in some water and mix everything thoroughly. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
In a small bowl, prepare a cornstarch slurry by mixing 1 tablespoon of corn starch with 1 tablespoon of water until smooth. Pour the cornstarch slurry into the simmering sauce.
⏱️ 1 min - 9
Stir continuously until the sauce thickens to your desired consistency.
⏱️ 1 min - 10
Add the previously fried paneer pieces to the thickened sauce in the pan. Mix it all well to ensure the paneer is thoroughly coated with the sauce.
⏱️ 2 min - 11
Transfer the honey chilli paneer to a serving dish and top with sesame seeds for garnish. Serve immediately.
⏱️ 1 min