Indo Chinese Style Chilli Paneer
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Indo Chinese Style Chilli Paneer

Indo Chinese Style Chilli Paneer

with Stir-Fried Veg and Basmati Rice

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


2 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

226 grams


(Contains Milk)

10 grams


1 sachet(s)

Chinese Five Spice

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

30 grams


15 grams

Sriracha Sauce

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil

4 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3622 kJ
Energy (kcal)866 kcal
Fat36.3 g
of which saturates20.4 g
Carbohydrate102.1 g
of which sugars33.7 g
Protein33.9 g
Salt4.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Medium Bowl
Large Frying Pan



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 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, halve the bell 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. In a medium bowl, combine the cornflour and half the Chinese Five Spice. Add the paneer, then toss to coat.


Heat the olive oil (see pantry 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 golden, transfer to a plate lined with kitchen paper.


Wipe out your pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the pepper and onion. Stir-fry until tender and slightly charred, 5-7 mins. Season with salt and pepper.

Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts) and remaining Chinese Five Spice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


Return the fried paneer to the pan and pour over the sticky sauce. Bring to the boil, then simmer until thickened, 2-3 mins.

Remove from the heat. Taste, and add more salt, pepper or sugar if needed.

Add a splash of water if it's a little thick.


Fluff up the rice with a fork, then share between your bowls.

Top with the sticky veg and paneer, spooning over the remaining sauce from the pan.

Fnish with a sprinkle of spring onion.