Indo-Chinese Style Chilli Paneer
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Indo-Chinese Style Chilli Paneer

Indo-Chinese Style Chilli Paneer

with Stir-Fried Veg and Basmati Rice

Our Indo Chinese Style Chilli Paneer is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Milk
Cereals containing gluten
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

1

Red Onion

2

Garlic Clove

2

Spring Onion

226

Paneer

(Contains Milk)

20

Cornflour

1

Chinese Five Spice

150

Basmati Rice

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

15

Sriracha Sauce

Not included in your delivery

300

Water for the Rice

3

Sugar for the Sauce

75

Water for the Sauce

5

Tomato Ketchup

2

Honey

1

Olive Oil

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Nutritional information

Energy (kcal)934 kcal
Energy (kJ)3910 kJ
Fat36.7 g
of which saturates20.5 g
Carbohydrate121.7 g
of which sugars42.5 g
Protein34.6 g
Salt4.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Medium Bowl
Knife
Medium Saucepan
Lid
Baking Paper
Plate
Grill Pan
Bowl

Instructions

Get Prepped
1

Halve the pepper and discard the core and seeds. Halve and peel the red onion. Chop both into 2cm chunks. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Chop the paneer into 2cm cubes. Put the cornflour into a medium bowl, season with black pepper and add half the Chinese Five Spice. Mix together, then add the paneer and toss to coat evenly.

Cook the Rice
2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Fry the Paneer
3

Meanwhile, heat the oil (see ingredients for amount) in a large frying pan on medium-high heat. Once hot, add the paneer to the pan (discard any remaining cornflour left in the bowl). Fry until golden all over, 5-8 mins. Carefully turn every 1-2 mins to brown them evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.

Stir-fry the Veg
4

Wipe out your pan if necessary, then pop back on medium-high heat with a drizzle of oil. Add the pepper and onion and season with pepper. Stir-fry until golden and slightly charred, 5-7 mins. Meanwhile, mix together the ketchup, honey, sugar and water for the sauce (see ingredients for amounts) with the soy sauce, garlic, sriracha and remaining Chinese Five Spice in a medium bowl.

Sauce Time
5

Pop the paneer back into the pan and stir in the sauce. Bring to the boil then simmer until thickened, 2-3 mins. Remove the pan from the heat. Taste and add more salt, sugar or pepper if needed. TIP: Add a splash of water if it's a bit too thick.

Finish and Serve
6

Fluff up the rice with a fork, then divide between your bowls. Top with the chilli paneer, spoon over the remaining sauce from the pan, then finish with a sprinkling of spring onions. Enjoy!