Thai Basil Paneer Rice Bowl

Ingredients

• 200g paneer
• Salt & pepper, to taste
• 1 tbsp soya sauce
• 1½ tbsp cornflour
• 1 tbsp oil
• 1 inch chopped ginger
• 5–6 pieces chopped garlic
• 2 sprigs spring onion
• 1 sliced onion
• ¼ cup chopped bell pepper
• Handful of basil leaves
• 1 tbsp soya sauce
• 1 tsp schezwan sauce
• 1 tbsp vinegar
• 1 tbsp ketchup
• 1 tsp chilli oil
• 1 tbsp cornflour
• ½ cup water
• 1 tbsp butter
• 5–6 pieces chopped garlic
• 1 cup boiled rice
• Lots of chopped spring onion greens
• Salt & pepper, to taste

Steps

1. Crumble the paneer, season it, add the soya sauce and mix nicely. Add the cornflour, toss, then airfry at 180°C for 10–12 minutes, mixing in between.
2. Heat the oil; add the ginger, garlic and spring onion. Sauté for 2 minutes.
3. Add the onion and bell pepper; sauté for another minute.
4. Add the airfried paneer and basil leaves; mix well.
5. Mix all the sauce ingredients, pour in, and cook nicely with the paneer. Adjust water if required.
6. For the rice: heat the butter, sauté the garlic, then add the rice and spring onion greens; toss on high flame.
7. Serve hot — garlicky rice topped with Thai basil paneer; garnish and enjoy.

The reel

via @bellycius_by_shristysharda

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions