Name: Chili Cheese Paneer and Herb Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indo-Chinese Fusion
Ingredients: 250 grams paneer, cut into cubes; 1 cup grated cheddar cheese; 1 medium red bell pepper, diced; 2 green chilies, finely chopped; 4 garlic cloves, minced; 1 large onion, sliced; 2 tablespoons soy sauce; 3 tablespoons tomato ketchup; 1 tablespoon cornflour mixed with 2 tablespoons water; Salt to taste; 2 tablespoons oil; 2 cups cooked rice; 1 teaspoon mixed herbs (oregano, thyme, rosemary); 2 tablespoons fresh coriander, chopped; 1 teaspoon black pepper

Description

A spicy, cheesy twist on a beloved classic, this Chili Cheese Paneer served with fragrant herb rice is the perfect comfort food for weeknights or special gatherings.

Ingredients

Scale

250 grams paneer, cut into cubes
1 cup grated cheddar cheese
1 medium red bell pepper, diced
2 green chilies, finely chopped
4 garlic cloves, minced
1 large onion, sliced
2 tablespoons soy sauce
3 tablespoons tomato ketchup
1 tablespoon cornflour mixed with 2 tablespoons water
Salt to taste
2 tablespoons oil
2 cups cooked rice
1 teaspoon mixed herbs (oregano, thyme, rosemary)
2 tablespoons fresh coriander, chopped
1 teaspoon black pepper

Instructions

Heat a non-stick pan over medium heat and set a saucepan aside for the rice.
In a bowl, toss paneer cubes with salt and black pepper. In another bowl, mix soy sauce, ketchup, and cornflour slurry.
In the hot pan, add oil and sauté garlic, onion, and green chilies until golden. Add bell peppers and stir-fry for 2 minutes.
Pour in the soy-ketchup mixture and let it reduce slightly. Stir in grated cheese until fully melted and combined.
Add paneer cubes and gently mix until well-coated. Let it simmer for 2 more minutes and turn off the heat.
In a separate pan, warm the cooked rice with a drizzle of oil. Stir in mixed herbs, salt, and pepper. Cook for 2 minutes and finish with chopped coriander.
Plate the herb rice and top it with the hot chili cheese paneer. Garnish with extra herbs if desired.

Notes

Soak store-bought paneer in warm water for 10 minutes for a softer texture.
Use fresh cheese for better melt and flavor.
Day-old rice works best for herb rice.
Add a squeeze of lime before serving to enhance brightness.

Nutrition

Serving Size: 1 plate
Calories: 460
Sugar: 6g
Sodium: 780mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 20g
Cholesterol: 45mg

Keywords: chili cheese paneer, herb rice, spicy paneer recipe, Indo-Chinese paneer, vegetarian comfort food