How to make Hot Honey Paneer -
Deep fried paneer pieces in a hot sauce
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Cottage cheese, Noodles (नूडल्ज़ )
Cuisine : Chinese
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Hot Honey Paneer checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Bharwan Arbi Undhiyo - SK Khazana Batata Humman Begun Sorse
Hot Honey Paneer Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Hot Honey Paneer Recipe
Cottage cheese cut into 1/2 inch thick pieces 300 grams
Noodles 2 tablespoons
Cornflour/ corn starch 4 tablespoons
Noodles 100 grams
Onion 1 medium
Garlic crushed 6-8 cloves
Tomato sauce 4 tablespoons
Soy sauce 1 tablespoon
Honey 3 tablespoons
White pepper powder 1/2 teaspoon
Red chilli paste 1 1/2 tablespoons
MSG 1/4 teaspoon
Salt to taste
Vegetable stock 2 cups
Red chilli flakes 1 tablespoon
Method
Step 1
Heat sufficient oil in a wok, roll the paneer pieces in two tablespoons of cornflour and deep-fry on medium heat until the edges start to turn brown. Drain on absorbent paper. Boil the noodles in sufficient water until almost cooked.
Step 2
Drain thoroughly. Reheat the oil and deep-fry noodles until crisp. Drain on absorbent paper. Mix remaining cornflour in half a cup of water. Cut the onion into quarters and separate the layers.
Step 3
Blend the tomato sauce, soy sauce, honey, white pepper powder, red chilli paste, MSG and salt to taste in one cup of vegetable stock. Heat two tablespoons of oil in a pan, add the garlic and stir-fry briefly. Add the onion and continue to stir-fry for half a minute.
Step 4
Stir in the sauces and spices mix and the remaining vegetable stock. Cook on high heat for two minutes, stirring occasionally. Stir in cornflour mixture and continue to cook for a couple of minutes or until the sauce starts to thicken.
Step 5
Add the fried paneer pieces and cook on medium heat for half a minute or until the sauce coats the paneer pieces. Serve hot on a bed of crispy fried noodles topped with the red chilli flakes.
Nutrition Info
Calories : 1688 Kcal
Carbohydrates : 140.1 gm
Protein : 69.9 gm
Fat : 94.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
