Indo Chinese Chilli Paneer stir fry

Updated at: Fri, 05 Jan 2024 11:42:22 GMT

Step 1

Pour 300ml water into a saucepan, stir in the rice and 1/4 tsp salt and bring to the boil. Turn the heat down to medium, put on the lid and cook for 10 mins. Remove from the heat.

Step 2

Chop the onion and pepper into 2cm chunks and thinly slice the spring onions. Chop the paneer into cubes and toss them with the cornflour and 1/2 tsp of five spice.

Step 3

Heat a drizzle of oil in a frying pan on medium high heat. Shake off any excess cornflour and add the paneer, turning every 1-2 minutes until golden brown and move onto paper towel.

Step 4

Wipe out the pan, add another drizzle of oil and cook pepper and onion on medium high heat until tender and slightly charred, 4-6 minutes. Add spring onion for another minute. Season with salt and pepper.

Step 5

Meanwhile, combine garlic powder, soy sauce, honey, sriracha, ketchup and 75ml of water with the other 1/2 tsp of five spice to make a sauce

Step 6

Return the paneer to the pan and pour over the sauce. Bring to the boil then simmer 2-3 mins until thickened. Remove from the heat and add a splash of water if too thick.

Step 7

Fluff up the rice with a fork, plate up, and top with veg and paneer and remaining sauce.

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