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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice paneer into cubes and coat with cornflour, salt, and black pepper.
Chop all vegetables and set aside.
Mix soy sauce, hot sauce, honey, and chili flakes together and set aside.
Heat a wok and add sesame oil.
Add paneer and cook until it has a crispy crust.
Add chopped ginger and garlic, and toss paneer on high heat for smoky flavors.
Add all vegetables and toss well.
Add the sauce mixture and toss to coat everything evenly.
Season with salt, black pepper, and MSG.
Garnish with spring onions and serve warm with fried rice or noodles.
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Adjust the soy sauce, hot sauce, and chili flakes to taste.
Can I use tofu instead of paneer?
Yes, tofu can be used as a substitute for paneer.
What type of hot sauce should I use?
Use any hot sauce of your choice based on your spice preference.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce and chop the vegetables in advance.
Is there a substitute for sesame oil?
You can use any neutral oil like vegetable or canola oil.
How do I make the paneer crispy?
Ensure the paneer is well-coated with cornflour and cooked on high heat until golden.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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