Paneer Chilli in Orange and Honey Sauce

Adapted from a popular American Chinese recipe of Hunan origin, my vegetarian avatar of the dish sees chunks of fresh paneer deep-fried and coated in a sweet orange juice based chili sauce caramelized to a rich glaze.

There’s plenty of the gorgeously fragrant, sweet-and-sour sauce, so be sure to serve generous heaps of noodles or jasmine rice on the side!

Prep Time: 10 min                              Cooking Time: 10 min 


1 tbsp oil
1 tea cup paneer
1 capsicum ( cut in long strip)
1 tbsp garlic ( finely chopped)
2 green chilly( finely chopped)
1/3 tea cup orange juice
Zest of 1 small orange
2 tsp honey
1 tbsp cornflour
1/4 tea cup water
2 tbsp soya sauce
1 tbsp chilli garlic sauce
Salt to taste


  1. In a bowl, whisk cornstarch and water. Add the soy sauce, honey, chilli garlic sauce, orange juice and zest and keep it aside
  2. Heat the oil, add garlic and sauté it for while
  3. Add the green chillies and capsicums and sauté it for a minute
  4. Add the paneer
  5. Add the mixture of cornstarch and heat it until the sauce thickens
  6. Serve hot with noodles or rice

Note: You can also roll the paneer in cornflour+maida and deep fry before adding it to the sauce


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