Tandoori Paneer Rice Bowl Recipe

About this recipe

A vibrant bowl of smoky tandoori paneer served over fragrant basmati rice, complemented by fresh vegetables and a tangy mint sauce.

Ingredients

• 200 g Paneer
• 1 kg Basmati Rice
• 200 ml Greek Yogurt Smoothie - Mulberry
• 250 ml Lemon Juice Concentrate
• 100 g Garlic
• loose Ginger
• 100 g Coriander Leaves
• - Red Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 500 g Onion
• 1 piece Yellow Bell Pepper
• - Tomato Ketchup

Instructions

1. 1. Wash and soak the basmati rice for 15 minutes, then boil until cooked and fluffy.
2. 2. In a bowl, mix yogurt, lemon juice, grated garlic, ginger, chili powder, turmeric, cumin, and salt to prepare the tandoori marinade.
3. 3. Cut the paneer into cubes and coat them evenly in the marinade. Let it rest for 10 minutes.
4. 4. Heat oil in a pan, add marinated paneer cubes, and cook on medium heat until golden and slightly charred.
5. 5. Slice the onion, bell pepper, and tomato into thin strips and sauté them lightly in the same pan until softened.
6. 6. Blend mint leaves, coriander, yogurt, lemon juice, salt, and a bit of water to make a smooth mint sauce.
7. 7. Arrange the cooked rice in bowls, top with tandoori paneer, sautéed vegetables, and drizzle the mint sauce generously.
8. 8. Garnish with additional coriander leaves and serve warm.