Indo-Chinese Style Chilli Paneer
with Stir-Fried Veg and Basmati Rice
- Milk
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
Our Indo Chinese Style Chilli Paneer is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Bell Pepper
(May be present: Celery)
1
Red Onion
2
Garlic Clove
2
Spring Onion
226
Paneer
(Contains: Milk)
20
Cornflour
1
Chinese Five Spice
150
Basmati Rice
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
15
Sriracha Sauce
Not included in your delivery
300
Water for the Rice
3
Sugar for the Sauce
75
Water for the Sauce
5
Tomato Ketchup
2
Honey
1
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Halve the pepper and discard the core and seeds. Halve and peel the red onion. Chop both into 2cm chunks. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Chop the paneer into 2cm cubes. Put the cornflour into a medium bowl, season with black pepper and add half the Chinese Five Spice. Mix together, then add the paneer and toss to coat evenly.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat the oil (see ingredients for amount) in a large frying pan on medium-high heat. Once hot, add the paneer to the pan (discard any remaining cornflour left in the bowl). Fry until golden all over, 5-8 mins. Carefully turn every 1-2 mins to brown them evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.
Wipe out your pan if necessary, then pop back on medium-high heat with a drizzle of oil. Add the pepper and onion and season with pepper. Stir-fry until golden and slightly charred, 5-7 mins. Meanwhile, mix together the ketchup, honey, sugar and water for the sauce (see ingredients for amounts) with the soy sauce, garlic, sriracha and remaining Chinese Five Spice in a medium bowl.
Pop the paneer back into the pan and stir in the sauce. Bring to the boil then simmer until thickened, 2-3 mins. Remove the pan from the heat. Taste and add more salt, sugar or pepper if needed. TIP: Add a splash of water if it's a bit too thick.
Fluff up the rice with a fork, then divide between your bowls. Top with the chilli paneer, spoon over the remaining sauce from the pan, then finish with a sprinkling of spring onions. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-spicy sauce is a highlight, with many finding it better than a takeaway; some felt the dish leaned too sweet or lacked heat.
- Ease of prep: Straightforward to follow, though managing the paneer, sauce, and rice simultaneously can feel rushed, especially in a smaller kitchen.
- Suggestions: Add fresh chilli, cayenne pepper, or extra sriracha if you prefer more heat; swapping half the ketchup for sun-dried tomato paste or hoisin sauce can add depth to the sauce.
- Next-day meals: Leftovers reheat well, and the paneer is said to taste even better the following day once the flavours have had time to develop.
- Portions: The rice can feel generous relative to the sauce and vegetables, so consider reducing it slightly and adding extra veg such as broccoli, mushrooms, or sugar snap peas.
- Cooking tips: Fry the paneer on a high heat and turn it regularly for an even, golden crust; soaking it briefly in warm water beforehand can help keep the centre soft.
