sri-lankan

Devilled Paneer with Bell Pepper and Rice

Name: Devilled Paneer with Bell Pepper and Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 47 g white rice, dry; 107 g paneer, cubed; 8 g coconut oil; 47 g onion, sliced; 80 g bell pepper, sliced; 40 g tomato sauce; 2 g chili powder; 1 g black pepper, ground; 7 g lime juice; 1 g salt; 207 g water

This stir-fried dish pairs white rice, dry with paneer, cubed, bell pepper, sliced and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

55 g Carbohydrates

35 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

47g white rice, dry 172 kcal
107g paneer, cubed 343 kcal
8g coconut oil 71 kcal
47g onion, sliced 19 kcal
80g bell pepper, sliced 25 kcal
40g tomato sauce 12 kcal
2g chili powder 6 kcal
1g black pepper, ground 3 kcal
7g lime juice 2 kcal
1g salt 0 kcal
207g water 0 kcal

Cooking instructions

white ricewater
Cook the rice with water until fluffy; keep warm.
paneerchili powdersalt
Pat paneer dry and cube it. Toss with chili powder and a pinch of salt.
paneercoconut oil
Heat coconut oil in a wok or skillet. Sear paneer cubes until lightly browned; remove to a plate.
onionbell pepper
In the same pan, saute onion and bell pepper until crisp-tender.
paneertomato sauceblack pepper
Add tomato sauce and black pepper; simmer 1 minute, then return paneer to coat.
white ricelime juice
Stir in lime juice, heat through, and serve over the rice.