Zest of 2 oranges 1 cup fresh or bottled orange juice 3 tablespoons soy sauce 1 teaspoon sesame oil ½ cup sugar ¼ cup rice vinegar 1 teaspoon red chili flakes (increase if you prefer more heat) 1 tablespoon garlic chopped ½ tablespoon ginger chopped
Slurry: 2 tablespoons cornstarch 3 tablespoons water
Paneer: 1 block of paneer cubed ½ cup cream ½ cup all-purpose flour Salt & pepper Oil for frying
Directions:
Start by adding all the sauce ingredients to a heavy-bottomed pan over medium-high heat. Bring to a light boil.
Mix cornstarch and water to create a slurry, add slowly to the sauce and whisk continuously. Cook for 3-4 minutes and switch off the heat.
Mix the cream, all-purpose flour, and salt and pepper.
Heat a pan of oil over medium high heat. Dip the paneer cubes in the cream mixture and deep fry until golden brown.
Add the fried paneer to the orange sauce, mix well and garnish with cilantro, green onion, and red chilies for heat.
Hot Tip: Orange Paneer pairs perfectly with Masala Fried Rice - the recipe for that can be found on the next page.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
Try these delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
