Honey Mustard-Glazed Paneer
Tangy, spicy, and delicious!!
Honey mustard-glazed paneer
Time: 30 mins | Difficulty: 2/5 | Recommendation: Weeknight dinner
I love finding new ways to prepare paneer, and I love finding ways to incorporate my favorite condiment (mustard) into recipes! This dish combines both those joys. I got the idea from a recipe from Maille, the French mustard company, but I’ve adapted it to use a few more ingredients and be fit for one person. I recommend serving this with yogurt or rice (or yogurt AND rice) on the side, and scallions on top!!
Ingredients:
1/2 block of paneer
Cornstarch (about 2 tablespoons)
Chickpea flour (about a tablespoon)
1/2 an onion
2 cloves garlic
Olive oil
Scallions, chopped
Honey mustard (a couple teaspoons)
Dijon mustard (about half a teaspoon)
Hot sauce or Gochujang
Soy sauce (about a teaspoon)
Rice vinegar
Coriander powder
Chili powder
Method:
Chop the paneer into cubes. Chop the onions and mince the garlic.
Put the paneer in a big bowl. Add salt, then add the cornstarch. Toss to coat. Then add the chickpea flour, toss again, and set aside.
In some olive oil, sauté the onions and garlic. Once softened, set aside with a slotted spoon.
In the same pan, add more olive oil if necessary, and add the paneer. Sauté on medium-high heat, making sure all the sides get browned and crispy. (This will take about 10 minutes.) Add a touch more salt and some pepper at the end.
As the paneer is cooking, make the sauce: Add the honey mustard, dijon mustard, soy sauce, a splash of rice vinegar, and a squeeze of hot sauce to a bowl. Mix well, then add the spices. Mix again and add just a touch of water to slacken the sauce.
Turn the heat to low, and add the sauce into the pan. Stir everything together and make sure it’s all coated, and let the sauce begin to thicken and stick to the paneer.
Add the onions and garlic back into the pan, and sauté everything briefly to combine all the flavors.
When it’s all sticky and done, transfer the paneer to a bowl and sprinkle the scallions on top! Serve with yogurt, rice, noodles, and/or naan.
