Paneer Pepper Stir-Fry

• Paneer(400 g)
• Bell pepper(3)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(2 tbsp)
• Tomato paste(1 tbsp)
• Honey(1 tbsp)
• Vinegar(1 tbsp)
• Paprika(1 tsp)
• Cumin(1 tsp)
• Chili flakes(½ tsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Jasmine Rice(250 g)
• Coriander(2 tbsp)optional
• Lime(1)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water and a pinch of {Salt}. Bring to a boil, cover, and cook on low until tender.

   ~12 min

2. 2

   Meanwhile, cut {Paneer} into bite-size pieces. Slice the {Bell pepper} and {Onion}. Finely chop the {Garlic}.

   ~10 min

3. 3

   In a small bowl, mix {Soy sauce}, {Tomato paste}, {Honey}, {Vinegar}, {Paprika}, {Cumin}, {Chili flakes}, {Cornstarch}, {Black pepper}, and 4 tbsp water until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the {Paneer} and cook until lightly golden on most sides.

   ~4 min

5. 5

   Add the {Onion}, {Bell pepper}, {Garlic}, and {Ginger}. Stir-fry until the vegetables are just tender but still bright.

   ~4 min

6. 6

   Pour in the sauce mixture and toss for 2 minutes until it turns glossy and coats the {Paneer} and vegetables. Taste and add more {Salt} if needed.

   ~2 min

7. 7

   Fluff the rice and serve topped with the paneer stir-fry. Finish with {Fresh cilantro} and wedges of {Lime} for squeezing, if using.

   ~4 min