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Sweet and Spicy Chili Paneer

Sweet and Spicy Chili Paneer

with Peppers and Green Onion Basmati Rice

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Tonight, we're bringing you a vibrant and bright version of sweet and spicy chili paneer. Served over nutty and fluffy basmati rice studded with savoury green onions, this meal is comfort in a bowl!

Tags:Veggie
Allergens:Milk/LaitMustard/MoutardeSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Paneer Cheese

(ContainsMilk/Lait)

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

¾ cup

Basmati Rice

2 unit

Green Onions

160 g

Sweet Bell Pepper

113 g

Snow Peas

56 g

Onion, sliced

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 g

Garlic

1 unit

Red Chili Pepper

4 tbsp

Sweet Chili Sauce

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat35 g
Saturated Fat19 g
Carbohydrate97 g
Sugar19 g
Dietary Fiber4 g
Protein31 g
Cholesterol85 mg
Sodium930 mg
Utensils
Utensilsarrow down iconarrow down icon
Whisk
Small Bowl
Measuring Cups
Medium Pot
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!

Core, then cut the pepper into 1/2-inch pieces. Trim snow peas. Peel, then mince or grate the garlic. Thinly slice the green onions. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!) Cut the paneer into 1/2-inch cubes and season with salt and pepper. Whisk together soy sauce, sweet chili sauce, cornstarch, half the garlic and 1/2 cup water (dbl for 4 ppl) in a small bowl and set aside.

2

Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the remaining garlic and the rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.

3

While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil. Add the paneer. Pan-fry, turning the cubes occasionally, until crispy and golden-brown all over, 6-7 min. (NOTE: Cook the paneer in batches for 4 ppl, using 1 tbsp oil per batch.) Transfer to a plate.

4

Add the onions, snow peas, peppers and 1/4 tsp chili to the same pan (NOTE: Reference heat guide.) Cook, stirring often, until tender-crisp, 4-5 min. Add the Indian spice and cornstarch mixture from the small bowl to the pan. Cook, stirring frequently, until the sauce thickens slightly, 2-3 min.

5

Add the paneer to the pan and stir to combine. Fluff the rice with a fork. Stir in half the green onions and season with salt.

6

Divide the rice between plates. Top with the sweet and spicy paneer. Sprinkle the remaining green onions over top.