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Vegetarian, South and Southeast Asian

Chilli paneer with rice

Chilli paneer with rice is a vegetarian indo-chinese dish for 4 people, ready in 40 minutes, rated easy, for €2.40 per serving. The paneer gets coated in cornstarch and flour before frying, then tossed with peppers in a spicy soy sauce sharpened with ketchup. The key to success is serving it right away so the paneer stays crisp.

Chilli paneer tonight, the indo-chinese star, golden fried cheese tossed with peppers in a spicy soy sauce, served with rice.

Chilli paneer with rice
Total time
40 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Chilli paneer is the dish you find on indo-chinese menus, that crossover born from indian and chinese cooking meeting in the same kitchen. Paneer, the fresh indian cheese that holds its shape instead of melting, gets a thin coating of cornstarch and flour before hitting the pan. That crust keeps some bite even once it's dunked in sauce, while the peppers bring their own crunch to the plate.

The sauce blends soy sauce and ketchup, with garlic, ginger, and green chili giving it character, somewhere between spicy and slightly sweet. Kids tend to like it if you go easy on the chili, and it's a solid way to shake up a weeknight dinner without any fancy technique. Plain white rice soaks up the sauce and rounds out the meal without extra fuss.

The ingredients

4 people

Dairy

  • Paneer 300 g

Pantry

  • Cornstarchoften in the pantry 3 tbsp
  • Flouroften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Ketchup 2 tbsp
  • Oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 280 g

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Green chili 2
  • Green onions 2

Allergens Lactose, Gluten, Soy

The step by step recipe

  1. Cut the paneer into cubes and coat them in a mix of cornstarch, flour, and a tablespoon of water. 5 min

    A light coating is enough, too thick and it turns pasty.

  2. Fry the cubes in 2 tablespoons of hot oil until golden, then drain them on paper towels. 8 min

    Don't let them touch each other, they'll stick together.

  3. Cook the rice in salted boiling water, then drain it. 11 min

    A long grain thai style rice holds up better.

  4. In the remaining oil, stir fry the garlic, ginger, chopped chili, onions, and peppers cut into large squares over high heat. 6 min

    The vegetables should stay crisp, like in a stir fry.

  5. Add the soy sauce, ketchup, and a splash of water, return the paneer to the pan, coat it in sauce, and sprinkle with sliced green onions. 3 min

    Serve right away, the sauce softens the paneer if it sits too long.

Our tips to get it right

  • Drain the paneer well on paper towels after frying, otherwise leftover oil makes the sauce greasy.
  • Prep all the vegetables and the sauce before you start cooking, because once the heat's on, things move fast.
  • If your paneer came straight from the fridge, let it sit at room temperature before cutting, it holds together better.

The variations

  • Swap the paneer for firm tofu cubes for a dairy free version, using the same coating technique.
  • For kids, remove the seeds from the green chilies or use just one instead of two, the sauce stays flavorful without the heat.
  • To save time, buy paneer already cut into cubes and use a pouch of precooked rice warmed up in 2 minutes.

What to serve it with

  • Green tea or lemon water
  • Stir fried noodles alongside the rice
  • A cucumber and mint salad

Storage

Chilli paneer keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It doesn't freeze well, the paneer turns rubbery once thawed. Reheat the paneer and sauce in a skillet over low heat, and the rice in the microwave with a splash of water or steamed.

Questions about this dish

Can you use a different cheese instead of paneer?

Halloumi works well since it also holds its shape when cooked. Avoid cheeses that melt, they'd disappear into the sauce instead of forming golden cubes.

Can you fry the paneer ahead of time?

You can fry the paneer cubes a few hours ahead and leave them at room temperature. Reheat the sauce and add the paneer only at the last moment so it stays crisp.

How do you adjust the spice level for kids?

Remove the seeds and white membranes from the green chilies, that's where most of the heat lives. You can also use just one chili instead of two.

What type of rice works best here?

A long grain rice like thai jasmine or basmati holds its shape better and stays less sticky than short grain rice. Rinse it before cooking to remove excess starch.

How long does it take to make a chilli paneer with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chilli paneer with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chilli paneer with rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten, soy. Always check the labels of the products you buy.

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