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.
Indian Spice Blend(ContainsMustard/Moutarde)
Sweet Bell Pepper
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Sweet Chili Sauce
Salt and Pepper*
Before starting, wash and dry all produce.
Core, then cut pepper into 1/2-inch pieces. Trim snow peas. Peel, then mince or grate garlic. Thinly slice green onions. Cut paneer into 1/2-inch cubes, then season with salt and pepper. Whisk together soy sauce, sweet chili sauce, cornstarch, half the garlic and 3 /4 cup water (dbl for 4 ppl) in a small bowl. Set aside.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining garlic and 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. Reduce heat to low. Cover and cook until rice is tender and the water has been absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil and paneer. Pan-fry, turning occasionally, until crispy and golden-brown all over, 4-6 min. (NOTE: Cook paneer in batches for 4 ppl, using 1 tbsp oil per batch.) Transfer to a plate.
Return the pan to medium-high and add onions, snow peas and peppers. Cook, stirring often, until tender-crisp, 3-4 min. Reduce heat to medium and add Indian Spice Mix. Cook for 1 min, until fragrant. Add the cornstarch mixture (from step1). Cook, stirring frequently, until the sauce thickens slightly, 1-3 min. Add the paneer to the pan and stir to combine.
Fluff rice with a fork. Stir in half the green onions, then season with salt
Divide rice between plates. Top with the sweet and spicy paneer. Sprinkle remaining green onions over top.