Indo-Chinese Style Chilli Paneer

with Stir-Fried Veg and Basmati Rice

30 minutes

Ingredients

Honey

2 tbsp

Olive Oil

1 tbsp

Water for the Sauce

80 milliliter(s)

Sugar for the Sauce

3 tsp

Paneer

1 grams

Garlic Clove

2 unit(s)

Spring Onion

2 unit(s)

Red Onion

1 unit(s)

Cornflour

20 grams

Sriracha

1 sachet

Chinese Five Spice

1 sachet

Tomato Ketchup

5 tbsp

Water for the Rice

300 milliliter(s)

Basmati Rice

150 grams

Soy Sauce

30 milliliter(s)

Bell Pepper

1 unit(s)

Utensils

Garlic Press
Saucepan
Lid
Frying Pan
Parchment Paper

Nutritional Information

Per Serving

Energy (kJ):

3845 kJ

Energy (kcal):

919 kcal

Fat:

36 g

of which saturates:

20 g

Carbohydrate:

115 g

of which sugars:

39 g

Protein:

34 g

Salt:

4 g

Per 100g

Energy (kJ):

870 kJ

Energy (kcal):

208 kcal

Fat:

8.14 g

of which saturates:

4.52 g

Carbohydrate:

26.01 g

of which sugars:

8.82 g

Protein:

7.69 g

Salt:

0.90 g

Instructions

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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!