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Gochujang Spiced Double Paneer
Gochujang Spiced Double Paneer

Gochujang Spiced Double Paneer

with rice and sweet Asian sauce

A recipe conveniently customised just to your liking.

Tags:
Extra spicy
Veggie
Quick
Allergens:
Milk
Soya
Wheat
Cereals containing gluten

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

400 grams

Paneer

(Contains: Milk)

5 grams

Cornflour

1 sachet(s)

Gochujang Paste

(Contains: Soya)

1 unit(s)

Bell Pepper

2 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Ginger

1 unit(s)

Chilli

2 unit(s)

Garlic

150 grams

Jasmine Rice

2 sachet(s)

Cracked Black Pepper

120 grams

Peas

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)4456 kJ
Energy (kcal)1065 kcal
Fat44.6 g
of which saturates28.6 g
Carbohydrate111.2 g
of which sugars32.2 g
Dietary Fiber4.8 g
Protein63.7 g
Cholesterol0 mg
Salt5.97 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Pot with Lid

Cooking Steps

Boil the Rice
1
  • Rinse the rice to remove excess starch.
  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 12-15 mins.
  • Drain in a sieve and pop back in the pot. Cover with a lid and leave aside until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Paneer
2
  • Chop the paneer into 2cm cubes.
  • Mix the paneer with 5g cornflour (per 2P), cracked black pepper and 2 tbsp water (per 2P). Season with salt
  • Place a pan (preferably non stick) over high heat with a drizzle of oil.
  • Fry the paneer, 1-2 mins on each side.
  • Remove from the pan, set aside and cover to keep warm.
Prep the Veg
3
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. 
  • Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
  • Peel and grate the garlic (or use a garlic press). 
  • Halve the chilli and discard the core and seeds. Finely chop.
Cook the Veg
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the onion, bell pepper, garlic, ginger and chilli (use less if you don't like spice) to the pan and fry for 4-6 mins. 
  • Season with salt and pepper
Simmer the Sauce
5
  • Add the sweet Asian sauce, peas, gochujang paste, paneer and 50ml water (per 2P) to the pan.
  • Cover and simmer until everything is warmed through, 2-3 mins. 
  • Add a splash of water, if required. Season to taste with salt, pepper and sugar
Divide and Serve
6
  • Divide the rice between bowls.
  • Serve the gochujang-spiced paneer alongside.