Indian · Dinner
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.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
485Calories
28gProtein
22gFat
42gCarbs
5gSugar
4gFiber
720mgSodium
48mgChol
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Instructions
1
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.
2
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.
3
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.
4
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.
5
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 on each bowl. Serve with lemon wedges.
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
- 400g (14.1 oz) paneer
- 120ml (1/2 cup) plain whole-milk Greek yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp carom seeds
- 1 tsp salt
- 2 tsp lemon juice
- 1 tbsp neutral oil
- 1 tsp kasuri methi
- 0.5 medium red bell pepper
- 0.5 medium red onion
- 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
- 2 lemon wedges