Créé avec l’IA
Paneer Chilli Rice Bowl
35 min 210 kcal par portion Moyen
Ingrédients
4 Portions
- paneer200 g
- basmati rice1 cup
- green bell pepper1 large
- red bell pepper1 large
- onion1 large
- garlic2 cloves
- ginger1 inch
- green chilies2
- soy sauce2 tablespoons
- chili sauce1 tablespoon
- tomato ketchup1 tablespoon
- cornstarch1 tablespoon
- vegetable oil2 tablespoons
- saltto taste
- black pepper1 teaspoon
- sugar1 teaspoon
- water1/2 cup
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.
- 2
Cut the paneer into small cubes. Dice the green bell pepper, red bell pepper, and onion into bite-sized pieces. Mince the garlic and ginger. Slice the green chilies.
- 3
In a small bowl, mix the soy sauce, chili sauce, tomato ketchup, cornstarch, and water. Set aside.
- 4
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the paneer cubes and fry until golden brown on all sides. Remove the paneer from the pan and set aside.
- 5
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and sliced green chilies. Sauté for about 1 minute until fragrant.
- 6
Add the diced onion, green bell pepper, and red bell pepper to the pan. Cook for 3-4 minutes until the vegetables are slightly tender but still crisp.
- 7
Return the paneer to the pan and pour the sauce mixture over the paneer and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens.
- 8
