Paneer - sticky on the outside and creamy in the middle, coated in a spicy, salty umami-rich glaze. Served with sticky rice with added sweetcorn and spring onions. Finished off with thin strips of pickled cucumber. Easy meal for the whole family, where you can play around with your protein, spice levels and additions to your rice.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
cucumber 1 (shaved)
rice vinegar 2 tbsp
paneer 400 g (diced)
cornflour 1 tbsp
gochujang 2 tbsp
soy sauce 1 tbsp
tinned sweetcorn 200 g (drained)
spring onions 4 (sliced)
microwave sticky rice 500 g
Method
Prep the pickled cucumber
Use the vegetable peeler to thinly slice the cucumber.
To pickle the cucumber: Add the cucumber to a small bowl, sprinkle with the rice vinegar (you can add a pinch of sugar too if you like) then scrunch up with your fingers. Set aside until serving.
Cook the paneer
Dice the paneer.
To cook the paneer: In a small bowl combine the diced paneer and the cornflour. In another small bowl combine the gochujang, soy sauce and a splash of water.
Heat a dash of oil in a large frying pan over a medium heat. Add the paneer pieces and fry on each side for 2-3 minutes until golden. Add the gochujang glaze and stir to cover the paneer pieces, let the glaze bubble and get sticky. Keep the paneer warm.
Make the sticky rice
To make the sticky rice: Cook the rice according to the packet instructions.
While the rice is cooking, drain the sweetcorn, thinly slice the spring onions.
In a bowl, combine the rice, sweetcorn and spring onions.
Plate up
Plate up the sticky sweetcorn rice with the gochujang paneer and pickled cucumber. Enjoy!
