Punjab x China

Mapo paneer

Name: Mapo paneer
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 1/2 cups rice; 400 g in 2 cm cubes paneer; Salt, to taste; 1 tsp sichuan peppercorn; 2 tbsp cooking oil (vegetable oil); 150 g finely chopped button mushroom; 2 tbsp doubanjiang; 1 tbsp rinsed fermented black beans; 5 cloves minced garlic; a 3 cm piece minced ginger; 1 tsp kashmiri chilli powder; 1 1/4 cups vegetable stock (vegetable broth); 2 tsp soy sauce; 1 tsp sugar; 1 tsp crushed kasuri methi (dried fenugreek leaves); 1 tbsp cornflour (cornstarch); 1 tbsp chinese chilli oil; a pinch garam masala; 3 sliced spring onion (green onion, scallion)

Sichuan pepper makes your lips tingle, kasuri methi makes your heart sing. Paneer is just happy to be here.

35 minTime

27 gProtein each

hotSpice

Numbing, tingling, melting2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

696kcalsame

27 gproteinsame

3 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups

Paneer400 g, in 2 cm cubes

Saltto taste

Sichuan peppercorn1 tsp

Cooking oil (vegetable oil)2 tbsp

Button mushroom150 g, finely chopped

Doubanjiang2 tbsp

Fermented black beans1 tbsp, rinsed

Garlic5 cloves, minced

Gingera 3 cm piece, minced

Kashmiri chilli powder1 tsp

Vegetable stock (vegetable broth)1¼ cups

Soy sauce2 tsp

Sugar1 tsp

Kasuri methi (dried fenugreek leaves)1 tsp, crushed

Cornflour (cornstarch)1 tbsp

Chinese chilli oil1 tbsp

Garam masalaa pinch

Spring onion (green onion, scallion)3, sliced

Method

7 steps

1Rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
2Soak the paneer in hot salted water for 10 minutes. Toast the Sichuan pepper on low heat for 1 minute and grind.
3Heat the oil on medium high heat and cook the mushrooms 5 minutes until browned.
4Lower the heat to medium. Add the doubanjiang for 1 minute, then the black beans, garlic, ginger and chilli powder for 1 minute.
5Add the stock, soy, sugar and kasuri methi and simmer 3 minutes. Slide in the drained paneer and simmer 3 minutes.
6Stir in the cornflour mixed with 2 tbsp water and cook 1 minute on medium heat until glossy.
7Finish with chilli oil, ground Sichuan pepper, a pinch of garam masala and spring onion.

Serve it like this

Spoon the mapo paneer into a wide bowl, drizzle a little extra chilli oil around the edge, and scatter spring onion and ground pepper. Rice in a small bowl alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x China

Mapo paneer

Sichuan pepper makes your lips tingle, kasuri methi makes your heart sing. Paneer is just happy to be here.

35 minTime

27 gProtein each

hotSpice

Numbing, tingling, melting2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

696kcalsame

27 gproteinsame

3 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups

Paneer400 g, in 2 cm cubes

Saltto taste

Sichuan peppercorn1 tsp

Cooking oil (vegetable oil)2 tbsp

Button mushroom150 g, finely chopped

Doubanjiang2 tbsp

Fermented black beans1 tbsp, rinsed

Garlic5 cloves, minced

Gingera 3 cm piece, minced

Kashmiri chilli powder1 tsp

Vegetable stock (vegetable broth)1¼ cups

Soy sauce2 tsp

Sugar1 tsp

Kasuri methi (dried fenugreek leaves)1 tsp, crushed

Cornflour (cornstarch)1 tbsp

Chinese chilli oil1 tbsp

Garam masalaa pinch

Spring onion (green onion, scallion)3, sliced

Method

7 steps

1Rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
2Soak the paneer in hot salted water for 10 minutes. Toast the Sichuan pepper on low heat for 1 minute and grind.
3Heat the oil on medium high heat and cook the mushrooms 5 minutes until browned.
4Lower the heat to medium. Add the doubanjiang for 1 minute, then the black beans, garlic, ginger and chilli powder for 1 minute.
5Add the stock, soy, sugar and kasuri methi and simmer 3 minutes. Slide in the drained paneer and simmer 3 minutes.
6Stir in the cornflour mixed with 2 tbsp water and cook 1 minute on medium heat until glossy.
7Finish with chilli oil, ground Sichuan pepper, a pinch of garam masala and spring onion.

Serve it like this

Spoon the mapo paneer into a wide bowl, drizzle a little extra chilli oil around the edge, and scatter spring onion and ground pepper. Rice in a small bowl alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mapo paneer

Make it your way

Ingredients

Method

Mapo paneer

Make it your way

Ingredients

Method

Make it a meal