Sweet and Spicy Chili Paneer

Sweet and Spicy Chili Paneer

with Peppers and Green Onion Basmati Rice

Read more

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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Paneer Cheese


1 tbsp

Indian Spice


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


1 unit

Red Chili Pepper

4 tbsp

Sweet Chili Sauce

1 tbsp



Not included in your delivery

¼ tsp

Salt and Pepper*

1.5 tbsp


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
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Cups
Medium Pot
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.