Gochujang Spiced Paneer

Name: Gochujang Spiced Paneer with rice and sweet Asian sauce
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 200 grams Paneer; 5 grams Cornflour; 1 sachet(s) Gochujang Paste; 1 unit(s) Bell Pepper; 2 sachet(s) Sweet Asian Sauce; 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; to taste Salt; to taste Pepper; to taste Water; to taste Oil; to taste Sugar

with rice and sweet Asian sauce

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Paneer is a cheese most commonly used in South Asian cuisine, but that doesn't mean it doesn't pair beautifully with a traditional Korean ingredient like sweet and spicy gochujang. See for yourself with this tasty veggie recipe!

Tags:

Quick

•Veggie

•Extra spicy

Allergens:

Milk

•Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 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)3222 kJ

Energy (kcal)770 kcal

Fat23.6 g

of which saturates14.6 g

Carbohydrate108.8 g

of which sugars29.8 g

Dietary Fiber4.8 g

Protein39.7 g

Cholesterol0 mg

Salt4.77 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

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.

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.

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.

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.

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.