Lemongrass & Ginger Paneer Stir-fry
★★★★★ Rating

Lemongrass & Ginger Paneer Stir-fry

If you’ve only ever had paneer in a curry, you need to try this. The paneer goes golden and crispy, soaks up all the sweet, spicy lemongrass sauce and works SO well in a stir-fry.
Quick, easy, packed with veg and perfect for midweek when you want something fresh but still seriously satisfying.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  • 1 tbsp oil
  • 200g Param paneer, cubed
  • 1 red pepper, sliced
  • 1 onion, sliced
  • 150g tenderstem broccoli 

For the sauce:

  • 2 tsp cornflour
  • 100ml water
  • 3 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
  • 1 ½  tbsp honey
  • 2 tsp rice vinegar 

2 tsp soy sauce 

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00

DIRECTIONS

  1. Place the cornflour in a bowl and mix with a little of the water until smooth. Add the rest of the water, then stir in the remaining sauce ingredients, and set aside.
  2. Heat the oil in a frying pan over a medium heat and when hot add the paneer. Fry until golden on all sides, then set aside.
  3. Scrape out any remnants of paneer, and add a little more oil. Stir-fry the veg for a couple of minutes until just tender, Add the paneer back in.
  4. Pour the sauce into the pan.
  5. Stir-fry for a minute or two until the sauce has thickened and become glossy.
  6. Serve immediately with rice 
  7. Pour the sauce into the pan.
  8. Toss to coat until glossy.
  9. Serve immediately with rice
LEAVE FEEDBACK