New & Notable

Sweet Chili Paneer & Cauliflower

with White Rice

35 MIN

2 Servings

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From the Test Kitchen

The star of this dish is the vibrant sauce, featuring sweet chili, mayonnaise, and spicy sambal oelek, which you'll use to coat paneer---a type of firm, fresh cheese perfect for pan-frying until beautifully golden brown. It's served over a curry-spiced veggie rice and accompanied by a swoosh of cooling yogurt.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Long Grain White Rice
4 oz Paneer Cheese
1 head Cauliflower
1 Bell Pepper
2 Scallions
3 Tbsps Sweet Chili Sauce
2 tsps Cornstarch
1 Tbsp Sambal Oelek
2 Tbsps Mayonnaise
2 tsps Vadouvan Curry Powder
½ cup Plain Nonfat Greek Yogurt

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Small dice the paneer. In a large bowl, whisk together the mayonnaise, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

3 Roast the vegetables

Line a sheet pan with foil. Place the cauliflower florets, sliced pepper, and prepared white bottoms of the scallions on the foil; season with salt, pepper, and the curry powder. Toss to coat. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Coat, cook & dress the paneer

Once the vegetables have roasted about 10 minutes, place the diced paneer in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated paneer in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). Continue to cook, stirring frequently, 3 to 4 minutes, or until browned on all sides. Transfer the cooked paneer (discarding any excess oil from the pan) to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish

Add the roasted vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed paneer (including any sauce from the bowl). Garnish with the yogurt and sliced green tops of the scallions. Enjoy!

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