Thai Basil Paneer Rice

Ingredients

• 200g homemade low-fat paneer
• salt
• black pepper
• 1 tsp soy sauce
• 1½ tbsp corn flour
• 1 tsp oil
• chopped ginger
• chopped garlic
• 2 whole red chillies
• onion
• red & yellow bell peppers
• spring onion
• lots of fresh basil
• 1½ tsp pasta sauce
• schezwan sauce
• light & dark soy sauce
• vinegar
• black pepper
• <¼ tsp honey
• a little water
• hot basmati rice
• sesame seeds
• kalonji
• spring onion

Steps

1. Toss 200g homemade low-fat paneer with salt, black pepper, 1 tsp soy sauce and 1½ tbsp corn flour; air-fry 9-10 minutes at 160°C until crispy.
2. Heat 1 tsp oil; add chopped ginger, garlic, 2 whole red chillies, onion, red & yellow bell peppers and spring onion; toss on high heat.
3. Add lots of fresh basil and the crispy paneer.
4. Mix 1½ tsp pasta sauce, schezwan sauce, light & dark soy sauce, vinegar, black pepper, <¼ tsp honey, corn flour and a little water.
5. Add the sauce to the wok and toss until glossy and well coated.
6. Serve over hot basmati rice; finish with sesame seeds, kalonji and spring onion.

The reel

via @shemusttry

Tips

• Salt the pasta water until it tastes seasoned. That's where the dish gets its salt.
• Hold back a cup of the cooking water and loosen the sauce with it.
• Toss the pasta with the sauce off a hard boil so cheese stays smooth.

Questions