Spicy Tandoori Paneer Breakfast Bowl Recipe

About this recipe

This Spicy Tandoori Paneer Breakfast Bowl is a vibrant and protein-packed start to your day, featuring grilled tandoori-spiced paneer cubes and fresh vegetables layered over fragrant turmeric quinoa. Perfectly balanced with just the right amount of spice and tangy yogurt dressing, this dish is designed to fuel your moderate activity level and muscle gain goals, while keeping your taste buds delighted with bold Indian flavors.

Ingredients

• 200 g Paneer
• - Tandoori Seasoning 50g
• - Red Chilli Powder
• 100 g Quinoa
• 20 g Turmeric Powder
• 200 ml Ghee
• 500 g Capsicum Green
• 200 g Dahi
• - Baby Tomatoes
• - Chaat Masala
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. In a bowl, mix yogurt, tandoori masala, chili powder, turmeric powder, cumin powder, and lemon juice to create a marinade. Coat the paneer cubes in the marinade and let them sit for 20 minutes.
2. 2. While the paneer marinates, rinse quinoa thoroughly under cold water. Cook the quinoa with 2 cups water, turmeric powder, and a pinch of salt. Once cooked, fluff with a fork and set aside.
3. 3. Heat ghee or oil in a non-stick pan over medium heat. Grill the marinated paneer cubes until golden and slightly charred on all sides, about 6-8 minutes. Remove and set aside.
4. 4. In the same pan, sauté the diced bell peppers and cherry tomatoes for 2-3 minutes until slightly softened. Season with a pinch of salt.
5. 5. Assemble the bowl by layering the cooked turmeric quinoa at the base, followed by the grilled paneer cubes and sautéed vegetables. Sprinkle fresh cilantro over the top.
6. 6. Whisk the yogurt for dressing with chaat masala and drizzle over the assembled bowl. Serve warm.