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Indo-Chinese Style Chilli Paneer

Indo-Chinese Style Chilli Paneer

with Stir-Fried Veg and Basmati Rice

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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!

Tags:Veggie
Allergens:MilkCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

1 grams

Paneer

(ContainsMilk)

20 grams

Cornflour

1 sachet

Chinese Five Spice

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Sriracha

Not included in your delivery

300 milliliter(s)

Water for the Rice

3 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

5 tbsp

Tomato Ketchup

2 tbsp

Honey

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3845 kJ
Energy (kcal)919 kcal
Fat36.0 g
of which saturates20.0 g
Carbohydrate115 g
of which sugars39.0 g
Protein34 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Knife
Medium Bowl
Saucepan
Lid
Frying Pan
Parchment Paper
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.

4

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.

5

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.

6

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!