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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Fluff rice with a fork. Stir in half the green onions, then season with salt.
Divide rice between plates. Top with sweet and spicy paneer. Sprinkle remaining green onions over top.
