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Sweet and Spicy Chili Paneer

Sweet and Spicy Chili Paneer

with Peppers and Green Onion Rice

3.4/4(503)
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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:VeggieSpicyQuick
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 Blend

(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)

9 g

Garlic

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

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.

2

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.

3

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.

4

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.

5

Fluff rice with a fork. Stir in half the green onions, then season with salt

6

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