Sweet and Spicy Chili Paneer

Sweet and Spicy Chili Paneer

with Peppers and Green Onion 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!


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 Blend


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)

9 g


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
Calories810 kcal
Fat34 g
Saturated Fat18 g
Carbohydrate100 g
Sugar24 g
Dietary Fiber4 g
Protein30 g
Cholesterol75 mg
Sodium910 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
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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.