Paneer was invented by accident in 16th century Bengal when lemon juice curdled boiling milk during monsoon season.
Honey Garlic Paneer
Indulge in the delightful fusion of sweet and savory with our Honey Garlic Paneer! This dish brings together succulent paneer, fragrant garlic, and a drizzle of golden honey for a burst of flavor in every bite. With just a handful of ingredients, you’ll whip up a protein-packed meal that's both nutritious and irresistibly tasty!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garlic 1 tsp (5 ml)
- Onion 1 medium chopped
- Sesame seed and spring onion for garnishingoptional
- Spring onions 1 medium chopped finely.
🥛Dairy & Eggs(1)
- Low fat Paneer 200 gms (7.06 oz)
🫙Pantry Staples(2)
- Honey 10 gms (0.35 oz)
- Olive oil 5 gm (0.18 oz)
📦Other(3)
- Capsicum 1 medium chopped
- 1 tsp chilli sauce (5 ml)
- 1 tsp soya sauce (5 ml)
👨🍳 Instructions
- 1
Take 5 gm oil and fry paneer in it.
- 2
In the same pan take garlic, spring onions, 1 tsp soya sauce, 1 tsp green chilli sauce and 100 ml water mix it on low flame for 2 mins.
- 3
Mix onion and capsicum with 20 gm corn flour and 10 gm honey.
- 4
Cook for 5 mins.
- 5
Add the roasted paneer.
- 6
Cook for 5 more mins.
- 7
Garnish with more spring onions and enjoy!
💡 Pro Tips
- ✓Fry paneer at 300-325°F to create a golden crust without overcooking the interior, as paneer's protein structure begins to toughen above 350°F.technique300-325°F
- ✓Bloom the garlic for exactly 30-45 seconds before adding liquids to activate allicin compounds without burning, which turns bitter above 280°F.timing30-45 seconds
- ✓Use a 2:1 ratio of cornflour to honey when coating vegetables to ensure proper thickening without overpowering sweetness - the cornflour gelatinizes at 185°F creating the glossy sauce.ingredient2:1 ratio, 185°F
- ✓Add paneer back to the pan during the last 2-3 minutes only, as extended cooking causes paneer to release whey and become rubbery due to excessive protein coagulation.timing2-3 minutes
- ✓Keep sauce temperature between 180-200°F during the final simmer to maintain honey's flavor compounds while allowing cornflour to fully hydrate and thicken.technique180-200°F
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Paneer was invented by accident in 16th century Bengal when lemon juice curdled boiling milk during monsoon season.
Honey Garlic Paneer
Indulge in the delightful fusion of sweet and savory with our Honey Garlic Paneer! This dish brings together succulent paneer, fragrant garlic, and a drizzle of golden honey for a burst of flavor in every bite. With just a handful of ingredients, you’ll whip up a protein-packed meal that's both nutritious and irresistibly tasty!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Garlic 1 tsp (5 ml)
- Onion 1 medium chopped
- Sesame seed and spring onion for garnishingoptional
- Spring onions 1 medium chopped finely.
🥛Dairy & Eggs(1)
- Low fat Paneer 200 gms (7.06 oz)
🫙Pantry Staples(2)
- Honey 10 gms (0.35 oz)
- Olive oil 5 gm (0.18 oz)
📦Other(3)
- Capsicum 1 medium chopped
- 1 tsp chilli sauce (5 ml)
- 1 tsp soya sauce (5 ml)
👨🍳 Instructions
- 1
Take 5 gm oil and fry paneer in it.
- 2
In the same pan take garlic, spring onions, 1 tsp soya sauce, 1 tsp green chilli sauce and 100 ml water mix it on low flame for 2 mins.
- 3
Mix onion and capsicum with 20 gm corn flour and 10 gm honey.
- 4
Cook for 5 mins.
- 5
Add the roasted paneer.
- 6
Cook for 5 more mins.
- 7
Garnish with more spring onions and enjoy!
💡 Pro Tips
- ✓Fry paneer at 300-325°F to create a golden crust without overcooking the interior, as paneer's protein structure begins to toughen above 350°F.technique300-325°F
- ✓Bloom the garlic for exactly 30-45 seconds before adding liquids to activate allicin compounds without burning, which turns bitter above 280°F.timing30-45 seconds
- ✓Use a 2:1 ratio of cornflour to honey when coating vegetables to ensure proper thickening without overpowering sweetness - the cornflour gelatinizes at 185°F creating the glossy sauce.ingredient2:1 ratio, 185°F
- ✓Add paneer back to the pan during the last 2-3 minutes only, as extended cooking causes paneer to release whey and become rubbery due to excessive protein coagulation.timing2-3 minutes
- ✓Keep sauce temperature between 180-200°F during the final simmer to maintain honey's flavor compounds while allowing cornflour to fully hydrate and thicken.technique180-200°F