Punjabi Kadhai Paneer And Quinoa Bowl Recipe

Indian cuisine · 290 calories

Punjabi Kadhai Paneer and Quinoa Bowl recipe

About this recipe

Punjabi Kadhai Paneer and Quinoa Bowl is a wholesome and flavorful fusion dish, combining the robust, aromatic spices of traditional kadhai paneer with the nutrient-packed goodness of quinoa. This recipe is perfect for a hearty breakfast, offering a balanced combination of protein and carbs to fuel your day. The medium spice level ensures a delightful kick without overwhelming your taste buds, making it an inviting dish for the entire family. Paneer brings creaminess and richness, while bell peppers and tomatoes add freshness and tang. The quinoa base complements the kadhai paneer, creating a satisfying and nutritious meal that’s perfect for moderate activity levels and muscle gain goals.

Ingredients

  • 200 g Paneer
  • 100 g Quinoa
  • 500 g Tomato - Hybrid
  • 500 g Capsicum Green
  • 200 ml Mustard Oil
  • 300 g Ginger Paste
  • - Fresh Cream
  • 100 g Coriander Leaves
  • 1 kg Bell Peppers
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Rinse the quinoa under cold water and cook it in a pot with a 2:1 ratio of water to quinoa for 15 minutes, or until fluffy. Set aside.
  2. 2. Heat oil in a kadhai or deep pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  3. 3. Add the ginger paste and sauté for 1 minute, then stir in the chopped tomatoes. Cook for 5 minutes until softened.
  4. 4. Mix the coriander powder, turmeric powder, garam masala, and red chili powder into the tomatoes, cooking the spices for 2 minutes to release their aroma.
  5. 5. Add the chopped bell peppers and paneer cubes to the pan. Stir gently to coat with the spices and cook for 7-8 minutes until the peppers are tender and the paneer is heated through.
  6. 6. Stir in the fresh cream and salt, cooking for 2 more minutes to create a creamy consistency. Adjust seasoning if needed.
  7. 7. Plate the cooked quinoa in bowls and top with the kadhai paneer mixture. Garnish with chopped cilantro before serving.