Sweet and Spicy Chili Paneer
with Peppers and Green Onion Basmati Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
1 tbsp
Indian Spice Mix
(Contains Mustard)
¾ cup
Basmati Rice
2 unit
Green Onion
160 g
Sweet Bell Pepper
113 g
Snow Peas
56 g
Onion, sliced
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
6 g
Garlic
1 unit
Chili Pepper
4 tbsp
Sweet Chili Sauce
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
¼ tsp
Salt and Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide the rice between plates. Top with the sweet and spicy paneer. Sprinkle the remaining green onions over top.
