Description
Chili Cheese Paneer with Herb Rice is a flavorful vegetarian dish combining crispy paneer cubes coated in a spicy, cheesy chili sauce paired with aromatic herb-infused basmati rice. This Indian-inspired meal balances heat, creaminess, and fresh herbs for a satisfying and comforting experience perfect for weeknights or entertaining guests.
Ingredients
Scale
Paneer and Cheese
- 250g paneer, cut into medium-sized cubes
- 100g shredded mozzarella or processed cheese
Chili Cheese Sauce
- 2 tablespoons oil or butter
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 medium bell pepper, chopped
- 3–4 tablespoons chili sauce (adjust to taste)
Herb Rice
- 1 cup long-grain basmati or jasmine rice
- 2 cups water (for cooking rice)
- 2 tablespoons fresh herbs (cilantro, parsley, and/or mint), chopped
- 1 tablespoon butter or olive oil
- Pinch of black pepper
Optional Garnishes & Sides
- Fresh cilantro, chopped
- Spring onions, chopped
- Lemon wedges
- Cucumber salad
- Raita
- Warm naan bread
Instructions
- Preparing the Paneer: Cut the paneer into medium-sized cubes and lightly pan-fry them in a little oil until golden brown on all sides. This enhances texture and seals in moisture, keeping the paneer soft inside.
- Making the Chili Cheese Sauce: In a separate pan, heat oil or butter and sauté minced garlic and ginger until fragrant. Add chopped bell peppers and chili sauce, stirring to combine. Mix in shredded cheese and cook until it melts and forms a creamy sauce.
- Combining Paneer and Sauce: Gently toss the fried paneer cubes into the chili cheese sauce, ensuring each piece is well coated. Cook for a few more minutes to allow the flavors to meld and the paneer to absorb the sauce.
- Cooking the Herb Rice: Prepare basmati rice according to package instructions (soaking rice for 20 minutes beforehand is recommended). Once cooked, fluff the rice with a fork and fold in freshly chopped herbs such as cilantro, mint, and parsley. Add a pinch of black pepper and a drizzle of butter or olive oil for extra aroma.
- Serving Together: Plate a generous serving of herb rice and top with the Chili Cheese Paneer mixture. Garnish with extra fresh herbs and a wedge of lemon if desired for added brightness.
Notes
- Use fresh paneer for best texture: crispy outside and creamy inside.
- Grate cheese finely to help it melt evenly into the chili sauce without clumping.
- Soak rice for 20 minutes prior to cooking to achieve fluffy and separate grains.
- Adjust chili sauce quantity gradually to suit your preferred spice level.
- Add fresh herbs to the cooked rice last to preserve their vibrant color and aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Chili Cheese Paneer, Herb Rice, Indian vegetarian recipe, spicy paneer, cheese sauce, basmati rice, Indian fusion dish, quick vegetarian dinner
