Grilled Cheese Curry Bowl — Paneer Tikka Bowl
A weekday bowl of yogurt-marinated paneer broiled with bell peppers and onion, layered over cumin-scented basmati rice with cucumber kachumber and a mint-yogurt drizzle.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut paneer into 1.25-inch cubes. Whisk 5 tbsp yogurt with ginger-garlic paste, Kashmiri chilli powder, garam masala, ground cumin, carom seeds, 0.5 tsp salt, lemon juice, oil, and crushed kasuri methi. Toss paneer, bell pepper squares, and onion petals to coat. Rest 5 minutes. Dice cucumber and tomato, chop mint and coriander. Rinse basmati rice.
Boil
Combine rice, 220ml water, cumin seeds, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, cook 10 minutes. Remove from heat, rest covered 5 minutes until rice is tender and liquid absorbed.
Broil
Heat broiler to high. Line a sheet pan with foil. Arrange marinated paneer and vegetables in a single layer 4 inches from heat. Broil 8–9 minutes, turning once at 5 minutes, until paneer edges are deeply charred and peppers blister.
Build
While paneer broils, combine diced cucumber, tomato, half the mint, coriander, black pepper, and a pinch of salt in a bowl. Whisk remaining 3 tbsp yogurt with remaining mint, pinch of salt, and 2 tsp water until pourable.
Plate
Fluff rice with a fork and spoon into two bowls. Top each with broiled paneer and peppers. Arrange kachumber alongside. Drizzle mint yogurt over paneer and sprinkle chaat masala. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.