Indo Chinese Style Chilli Paneer
with Stir-Fried Veg and Basmati Rice
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!
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 war 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.
Ingredients
15
Sriracha Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
30
Honey
1
Onion
2
Garlic Clove
2
Spring Onion
10
Cornflour
1
Chinese Five Spice
1
Bell Pepper
(May contain Celery)
226
Paneer
(Contains Milk)
150
Basmati Rice
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
1
Olive Oil
4
Tomato Ketchup
Nutritional information
Utensils
Instructions
Halve the pepper and discard the core and seeds. Halve and peel the 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 bowl, season with 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 and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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 olive oil for the paneer (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) and fry until golden all over, 5-8 mins. Carefully turn every 1-2 mins.
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.
Once hot, add the pepper and onion and season with pepper. Stir-fry until golden and slightly charred, 5-7 mins.
Meanwhile, mix together the soy sauce, garlic, honey, sriracha, ketchup and water for the sauce (see ingredients for both amounts) and remaining Chinese Five Spice in a medium bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Pop the fried paneer back into the pan and stir in the sauce. Bring to the boil, then simmer until thickened, 2-3 mins.
Remove from the heat, then taste and season with salt, pepper and a pinch of sugar (if you have any) if needed. Add a splash of water if it's a bit too thick.
Fluff up the rice with a fork, then share between your bowls.
Top with the chilli paneer, spooning over the remaining sauce from the pan, then finish with a sprinkling of spring onions. Enjoy!
