Paneer Curry Rice Bowl
A weekday lunch bowl of paneer in a tangy tomato-onion gravy spooned over basmati rice, finished with kasuri methi and a touch of cream.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 120g basmati rice. Cube 320g paneer into 0.75-inch pieces. Finely chop 0.5 medium onion (80g) and 2 green chillies. Mince 1 tbsp ginger-garlic paste. Puree 2 small tomatoes (160g). Measure all spices and crush 1 tsp kasuri methi. Chop fresh coriander for garnish.
Boil
Combine rinsed rice, 220ml water, and 0.5 tsp salt in a saucepan. Bring to boil over high heat, cover, reduce to low, and cook 10 minutes. Remove from heat, keep covered for 5 minutes.
Bloom
Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium heat. Add 0.5 tsp cumin seeds, sizzle 15 seconds until fragrant. Add chopped onion, cook 2–3 minutes until soft.
Build
Stir in ginger-garlic paste and green chillies, cook 30 seconds on medium until raw smell fades. Add tomato puree, tomato paste, kashmiri chilli powder, coriander, cumin, and 1 tsp salt. Cook 4–5 minutes on medium-low, stirring, until oil beads at edges.
Simmer
Pour 120ml hot water into the masala, bring to gentle simmer over low heat. Add paneer cubes, toss gently 2–3 minutes on low to coat without breaking. Stir in cream, garam masala, and crushed kasuri methi off the heat.
Plate
Fluff rice with a fork. Divide rice between two bowls, top each with paneer curry, garnish with fresh coriander, and serve with mango pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.