Spiced Tawa Paneer And Veg Bowl Recipe

About this recipe

This Spiced Tawa Paneer and Veg Bowl is a delightful and wholesome Indian breakfast dish that combines the smoky flavors of tawa-grilled paneer with a medley of vibrant vegetables, perfectly spiced for a medium heat level. The dish is light yet filling, designed to support a weight-loss goal with its balance of lean protein, fiber-rich vegetables, and aromatic spices. Served on a bed of fluffy quinoa or millet, this bowl is a nourishing and delicious way to start your day, offering a burst of flavors and a satisfying texture.

Ingredients

• 200 g Paneer
• 100 g Quinoa
• 1 kg Bell Peppers
• 250 g Spinach
• 250 ml Olive Oil
• 50 g Black Pepper Powder
• 200G Adrak Lasun Paste (200g)
• 100 g Coriander Leaves
• - Baby Tomatoes
• 50g Everest Garam Masala
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 2 pcs Zucchini

Instructions

1. 1. Heat olive oil in a tawa or wide pan over medium heat. Add cumin seeds and let them splutter.
2. 2. Add the ginger-garlic paste and sauté for 30 seconds until aromatic.
3. 3. Toss in the diced bell peppers, zucchini, and cherry tomatoes. Sprinkle turmeric powder, red chili powder, and salt. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. 4. Push the vegetables to one side of the tawa and add the paneer cubes to the other side. Sprinkle garam masala and black pepper over the paneer and lightly sear for 2-3 minutes, flipping to cook evenly.
5. 5. Mix the seared paneer with the vegetables and cook for another 2 minutes to combine flavors. Add the spinach leaves and cook until they wilt slightly.
6. 6. Remove the tawa from heat and drizzle lemon juice over the mixture. Stir gently to mix.
7. 7. To serve, place a portion of cooked quinoa in a bowl, top with the spiced paneer and vegetable mixture, and garnish with chopped coriander leaves. Serve warm.