A fiery and flavorful Indo-Chinese stir-fry featuring crispy paneer cubes, crunchy peanuts, and vibrant bell peppers tossed in a sweet, sour, and spicy sauce. A restaurant-style favorite you can easily make at home.
Prep20 min
Cook15 min
Servings4
Serving size: 1 cup
460cal
16gprotein
21gcarbs
35g
Ingredients
250 g Paneer (Cut into 1-inch cubes)
2.5 tbsp Cornstarch (2 tbsp for coating, 0.5 tbsp (1.5 tsp) for slurry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Perfectly spiced Kung Pao Paneer with fluffy steamed rice – a protein-packed comfort food delight!
This indo_chinese dish is perfect for lunch. With 721.89 calories and 20.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Sugar
0.25 cup Water (Divided for sauce and slurry)
1 inch Ginger (Finely chopped)
5 cloves Garlic (Finely chopped)
4 pcs Dried Red Chilies (Broken in half, seeds removed for less heat)
0.5 tsp Sichuan Peppercorns (Lightly crushed, optional for numbing effect)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Capsicum (Medium, any color, cut into 1-inch cubes)
0.25 cup Roasted Peanuts (Unsalted)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare and Fry the Paneer
In a mixing bowl, combine the paneer cubes, 2 tbsp cornstarch, 1/4 tsp salt, and black pepper powder. Toss gently until each cube is evenly coated.
Heat 3 tbsp of oil in a wok or large skillet over medium-high heat.
Carefully place the coated paneer cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Shallow-fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crisp.
Remove the fried paneer with a slotted spoon and set aside on a paper towel-lined plate.
2
Prepare the Sauce Mixture
In a small bowl, whisk together the soy sauce, rice vinegar, tomato ketchup, red chili sauce, sugar, and 2 tbsp of water. Set aside.
In a separate small bowl, mix the remaining 0.5 tbsp (1.5 tsp) of cornstarch with the remaining 2 tbsp of water to create a smooth, lump-free slurry. Set aside.
3
Sauté Aromatics and Vegetables
In the same wok, add the remaining 1 tbsp of oil and heat over high heat.
Add the dried red chilies and crushed Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
Add the chopped ginger and garlic. Sauté for another 30 seconds until their raw aroma disappears.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes, keeping the heat high, until the vegetables are tender-crisp.
4
Combine and Finish the Dish
Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a boil, which should take about 1 minute.
Give the cornstarch slurry a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, as the sauce thickens and becomes glossy.
Add the fried paneer cubes and roasted peanuts to the wok.
Gently toss everything together for about 1-2 minutes to coat the paneer and peanuts evenly in the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
