Indo Chinese Chilli Paneer stir fry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200 fan

Step 2

Cube up the aubergine into 3cm chunks. Line a baking tray with baking parchment and put on the top shelf to roast the aubergine for 30 minutes

Step 3

Pour 250ml water into a saucepan, stir in the rice and 1/4 tsp salt and bring to the boil. Turn the heat down to medium, put on the lid and cook for 10 mins. Remove from the heat.

Step 4

Chop the onion and peppers into 2cm chunks. Chop the paneer into cubes and toss them with the cornflour and 1/2 tsp of five spice.

Step 5

Heat a drizzle of oil in a frying pan on medium high heat. Shake off any excess cornflour and add the paneer, turning every 1-2 minutes until golden brown and move onto paper towel.

Step 6

Add another drizzle of oil to the pan and cook peppers and onion on medium high heat until tender and slightly charred, 4-6 minutes. Season with salt and pepper.

Step 7

Meanwhile, combine garlic powder, soy sauce, honey, sriracha, ketchup and 75ml of water with the other 1/2 tsp of five spice to make a sauce

Step 8

Return the paneer to the pan and pour over the sauce. Bring to the boil then simmer 2-3 mins until thickened. Stir in the roast aubergine. Remove from the heat and add a splash of water if too thick.

Step 9

Fluff up the rice with a fork, plate up, and top with veg and paneer and remaining sauce.