Indo-Chinese Style Chile Paneer
Indo-Chinese is a street cuisine from India that blends Indian ingredients with Chinese cooking methods to create a flamboyant mix that brings out the best of both. This meal is one of the most popular street takeout meals in India.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Red Onion (Organic)
1/2 0.25 Whole
Celery (Organic)
3 1.5 oz
Ginger Root (Organic)
1/2 0.25 oz
Bell peppers (Organic)
6 3 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Green onion
2 1 oz
Yellow Squash (Organic)
3 1.5 oz
Protein & more
Jasmine Rice
1 0.5 cup
Paneer
7 3.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Cornstarch
2 1 tablespoon
Spice mix
Indo-Chinese Style Chile Sauce
Tamari
2 1 tablespoon
Sriracha
2 1 teaspoon
Red pepper flakes
1 0.5 teaspoon
Ketchup
2 1 tablespoon
Brown sugar, dark
2 1 teaspoon
Rice vinegar
1 0.5 tablespoon
Cumin powder
1/2 0.25 teaspoon
Water
2 1 tablespoon
Prep ahead (optional)
a. Finely dice red onion and celery. b. Slice yellow squash into ¼" slices. c. Chop bell pepper into 1" pieces. d. Slice ginger into juliennes. e. Deseed jalapeno as desired, slice into ¼" slices. f. Mince garlic. g. Thinly slice green onion.
Instructions
1
Cook the rice:
a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat.
b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.
2
Meanwhile cook paneer chilly:
a. Chop paneer into ½" cubes. Add to a small bowl and sprinkle 2 tbsp cornstarch (1 tbsp for 2 person portions). Toss well to coat evenly.
b. Heat ½ tbsp olive oil in a saute pan. Add the paneer. Saute for 3-4 minutes or until the paneer is lightly browned and crispy. Transfer to a bowl and set aside.
c. Heat 1 tbsp olive oil in the same saute pan. Add the red onion (finely dice) and celery (finely dice). Saute for 2-3 minutes.
d. Add the garlic (mince), ginger (slice into juliennes), yellow squash (slice into ¼" slices), bell pepper (chop into 1" pieces) and jalapeno (Optional. deseed as desired, slice into ¼" slices). Saute for 3-4 minutes.
e. Add the Indo-Chinese style chile sauce. Cook for 1 minute. Add the fried paneer. Stir well to combine.
3
Serve:
a. Divide rice amongst plates. Serve Indo-Chinese style chile paneer alongside. Garnish with green onion (thinly slice). Enjoy!
Chef's notes
Alternative serving suggestion: Serve the chile paneer with pan-fried noodles instead of rice.
This recipe has been adapted from Foodie Takes Flight
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA