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!
The quantities provided above are averages only.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
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).
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.
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.
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.
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!
