Orange Paneer
Orange Paneer is a quick weeknight meal the whole family will love. Crispy paneer in a zesty orange sauce, it's way better than takeout.
Ingredients
- 400 grams paneer
- 0.5 cup cornstarch
- 0.25 teaspoon salt (for paneer coating)
- 0.125 teaspoon black pepper (for paneer coating)
- 4 cups vegetable oil (for frying)
- 2 tablespoons sesame oil
- 1 large orange (for zest and juice)
- 0.5 cup vegetable broth
- 0.25 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 0.5 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch (for sauce slurry)
- 2 tablespoons water (for sauce slurry)
- 0.5 cup chopped green bell pepper
- 0.5 cup chopped red bell pepper
- 0.25 cup thinly sliced green onions (for garnish)
- 0.5 teaspoon sesame seeds (for garnish)
Instructions
- Cut 400 grams paneer into 1-inch cubes. In a shallow dish, combine 0.5 cup cornstarch, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Lightly coat the paneer cubes evenly with the cornstarch mixture.
- Heat 4 cups vegetable oil in a large wok or deep pan over medium-high heat. Once the oil is hot (around 350-375°F or 175-190°C), carefully add the paneer cubes in batches, making sure not to overcrowd the pan.
- Fry the paneer for 3-4 minutes per batch, or until golden brown and crispy on all sides. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.
- Grate the zest of 1 large orange and set aside. Squeeze the juice from the large orange to get approximately 0.5 cup of fresh orange juice.
- In a medium bowl, whisk together 0.5 cup fresh orange juice, 0.5 cup vegetable broth, 0.25 cup honey, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar. This is your orange sauce base.
- In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water to create a cornstarch slurry. Set aside.
- Drain all but 2 tablespoons of oil from the wok. Add 2 tablespoons sesame oil and heat over medium heat. Add 1 teaspoon grated fresh ginger and 2 cloves minced garlic. Sauté for 30 seconds until fragrant.
- Add 0.5 cup chopped green bell pepper and 0.5 cup chopped red bell pepper to the wok. Sauté for 2-3 minutes until slightly tender-crisp.
- Pour the orange sauce base into the wok. Bring to a simmer. Add 0.5 teaspoon red pepper flakes and the reserved orange zest. Stir well.
- Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
- Add the fried paneer cubes to the wok and gently toss to coat them evenly with the orange sauce. Cook for 1-2 minutes until the paneer is heated through and well coated.
- Transfer the Orange Paneer to a serving dish. Garnish with 0.25 cup thinly sliced green onions and 0.5 teaspoon sesame seeds. Serve immediately with steamed rice or naan.