Indian · Lunch
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.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
26gFat
48gCarbs
5gSugar
2gFiber
780mgSodium
65mgChol
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Instructions
1
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.
2
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.
3
Bloom
Heat 2 tbsp oil and 1 tbsp butter in a skillet over medium heat. Add 0.5 tsp cumin seeds, sizzle 15 seconds until fragrant. Add chopped onion, cook 2 to 3 minutes until soft.
4
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, ground coriander, ground cumin, and 1 tsp salt. Cook 4 to 5 minutes on medium-low, stirring, until oil beads at edges.
5
Simmer
Pour 120ml hot water into the masala, bring to gentle simmer over low heat. Add paneer cubes, toss gently 2 minutes on low to coat without breaking. Stir in cream, garam masala, and crushed kasuri methi off the heat.
6
Plate
Fluff rice with a fork. Spoon rice into bowls, top 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g (11.3 oz) paneer
- 120g (4.2 oz) basmati rice
- 220ml (1/2 cup + 3 tbsp) water
- 2 tbsp neutral oil
- 1 tbsp unsalted butter
- 0.5 tsp cumin seeds
- 0.5 medium yellow onion
- 1 tbsp ginger-garlic paste
- 2 green chilli
- 2 small tomato
- 2 tsp tomato paste
- 1.5 tsp kashmiri chilli powder
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 1.5 tsp salt
- 2 tbsp heavy cream
- 1 tsp garam masala
- 1 tsp kasuri methi
- 2 tbsp fresh coriander