Sweet and Spicy Chili Paneer
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Sweet and Spicy Chili Paneer

Sweet and Spicy Chili Paneer

with Peppers and Green Onion Rice

Tonight, we're bringing you a vibrant and bright version of sweet and spicy chili paneer. Served over nutty and fluffy basmati rice studded with savoury green onions, this meal is comfort in a bowl!

Tags:
Veggie
Spicy
Quick
Allergens:
Milk
Soy
Wheat
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

200 g

Paneer Cheese

(Contains Milk)

1 tbsp

Indian Spice Blend

¾ cup

Basmati Rice

2 unit

Green Onion

160 g

Sweet Bell Pepper

113 g

Snow Peas

56 g

Onion, sliced

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

9 g

Garlic

4 tbsp

Sweet Chili Sauce

1 tbsp

Cornstarch

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

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Nutrition Values

Calories810 kcal
Fat34 g
Saturated Fat18 g
Carbohydrate100 g
Sugar24 g
Dietary Fiber4 g
Protein30 g
Cholesterol75 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Small Bowl
Measuring Cups
Medium Pot
Medium Bowl
Measuring Spoons
Large Non-Stick Pan

Cooking Steps

Prep
1

Before starting, wash and dry all produce.

Core, then cut pepper into 1/2-inch pieces. 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.

Cook Rice
2

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 the water has been absorbed, 12-14 min.

Fry Paneer
3

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 batches for 4 ppl, using 1 tbsp oil per batch.) Transfer to a plate.

Make Sauce
4

Return the pan to medium-high and add onions, snow peas and peppers. Cook, stirring often, until tender-crisp, 3-4 min. Reduce heat to medium and add Indian Spice Mix. Cook for 1 min, until fragrant. Add the cornstarch mixture (from step1). Cook, stirring frequently, until the sauce thickens slightly, 1-3 min. Add the paneer to the pan and stir to combine.

Finish Rice
5

Fluff rice with a fork. Stir in half the green onions, then season with salt

Finish and Serve
6

Divide rice between plates. Top with the sweet and spicy paneer. Sprinkle remaining green onions over top.