Paneer Tikka Lunch Bowl
A weekday lunch bowl of yogurt-marinated paneer pan-seared with bell pepper, layered over basmati rice with a fresh cucumber-mint kachumber.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 360g paneer into 1-inch cubes and 0.5 medium red bell pepper into 1-inch squares. Rinse 120g basmati rice. Whisk 4 tbsp Greek yogurt with ginger-garlic paste, Kashmiri chilli powder, garam masala, ground cumin, 0.5 tsp salt, 0.5 tsp lemon juice, 1 tbsp oil, and crushed kasuri methi. Add paneer and bell pepper, toss gently to coat. Finely dice 120g cucumber and 1 small tomato (seeds removed). Combine cucumber, tomato, half the mint, coriander, black pepper, remaining 0.5 tsp salt, and remaining 0.5 tsp lemon juice in a bowl.
Boil
Combine rinsed basmati rice, 220ml water, 0.5 tsp cumin seeds, and salt to taste in a small saucepan. Bring to a boil over high heat, cover, reduce heat to low, and cook 10 minutes until water is absorbed. Remove from heat and rest covered 5 minutes.
Sear
Heat remaining 1 tbsp oil in a non-stick skillet over medium-high heat. Add marinated paneer and bell pepper in a single layer. Sear 90 seconds per side until edges are golden and lightly charred; paneer should remain soft inside.
Plate
Fluff rice with a fork and spoon into bowls. Top with seared paneer and bell pepper. Spoon kachumber to one side. Sprinkle chaat masala over paneer and remaining mint over the bowls. Serve with mixed 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.