Indian · Lunch
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.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
28gFat
38gCarbs
4gSugar
3gFiber
680mgSodium
72mgChol
Goes well with
Sparkling Water with LimeSparkling Water with Lime — A crisp, dry...
local
Salted Mint LassiSalted Mint Lassi — A cooling, creamy pa...
international
Instructions
1
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.
2
Boil
Combine rinsed basmati rice, 220ml water, 0.5 tsp cumin seeds, and 0.25 tsp salt in a medium 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.
3
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.
4
Plate
Fluff rice with a fork and spoon into two bowls. Top each with seared paneer and bell pepper. Spoon kachumber to one side of each bowl. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) paneer
- 4 tbsp plain whole-milk Greek yogurt
- 1 tsp ginger-garlic paste
- 1.5 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 1 tsp salt
- 1 tsp lemon juice
- 2 tbsp neutral oil
- 0.5 tsp kasuri methi
- 0.5 medium red bell pepper
- 120g (4.2 oz) basmati rice
- 220ml (1 cup) water
- 0.5 tsp cumin seeds
- 120g (4.2 oz) cucumber
- 1 small tomato
- 2 tbsp fresh mint
- 2 tbsp fresh coriander
- 0.5 tsp ground black pepper
- 0.5 tsp chaat masala