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Sweet Chili Paneer
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Sweet Chili Paneer

Sweet Chili Paneer

with Veggies and Green Onion Rice

Tonight, we're bringing you a vibrant and bright version of sweet chili paneer. Served over nutty and fluffy basmati rice studded with savoury green onions, this meal is comfort in a bowl!

Tags:
Veggie
Spicy
Allergens:
Milk
Soy
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Paneer Cheese

(Contains Milk)

1 tbsp

Indian Spice Blend

¾ cup

Basmati Rice

2 unit

Green Onion

160 g

Sweet Bell Pepper

170 g

Carrot

56 g

Snow Peas

56 g

Onion, sliced

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

9 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*

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Nutrition Values

Calories810 kcal
Fat32 g
Saturated Fat17 g
Carbohydrate106 g
Sugar27 g
Dietary Fiber6 g
Protein28 g
Cholesterol70 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Small Bowl
Peeler
Measuring Cups
Medium Pot
Measuring Spoons
Large Non-Stick Pan

Instructions

Prep
1

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons. 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.

Cook rice
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 liquid has been absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

Fry paneer
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 2 batches for 4 ppl, using 1 tbsp oil per batch.) Transfer to a plate.

Make sauce
4

Return the pan to medium-high and add onions, carrots and peppers. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Reduce heat to medium, then add snow peas and Indian Spice Mix. Cook, stirring often, until fragrant, 30 sec. Add cornstarch mixture (from step 1). Bring to a boil and cook, stirring often, until sauce thickens slightly, 1-3 min. Add paneer, then stir to combine.

Finish Rice
5

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

Finish and serve
6

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