Spicy Tawa Paneer And Chickpea Bowl Recipe

Indian cuisine · 260 calories

Spicy Tawa Paneer and Chickpea Bowl recipe

About this recipe

Spicy Tawa Paneer and Chickpea Bowl is a hearty and protein-packed Indian breakfast dish that combines the bold flavors of spiced paneer with the earthy goodness of chickpeas. This balanced recipe is perfect for fueling an active day and meeting muscle-gain goals, offering a delicious medley of textures and aromas. The medium spice level ensures a flavorful yet approachable taste, while the use of fresh vegetables and aromatic spices adds a wholesome touch. Served warm, this dish is ideal for family breakfasts, providing a satisfying and energizing start to your day.

Ingredients

  • 200 g Paneer
  • 400G Chtoura Foods Boiled Chickpeas In Brine
  • 500 g Onion
  • 200 ml Mustard Oil
  • 200 g Dahi
  • 500 g Capsicum Green
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 500 g Tomato - Hybrid
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 1 tbsp oil in a tawa or large skillet over medium heat. Add the paneer cubes and lightly sauté until golden on all sides. Remove and set aside.
  2. 2. In the same pan, add the remaining oil and heat. Toss in the cumin seeds and let them splutter. Add the chopped onion and green chilies, and sauté until the onions turn translucent.
  3. 3. Add the chopped tomatoes and cook until they soften and the oil begins to separate. Stir in turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 1-2 minutes to toast the spices.
  4. 4. Add the boiled chickpeas and diced green bell pepper. Stir well to coat them in the masala. Cook for 3-4 minutes, allowing the bell pepper to slightly soften.
  5. 5. Lower the heat and stir in the yogurt, ensuring it mixes evenly without curdling. Add the sautéed paneer cubes back to the pan and mix gently. Cook for another 2-3 minutes to allow the flavors to meld.
  6. 6. Season with salt to taste and garnish with freshly chopped coriander leaves. Serve warm in bowls, ensuring an even distribution of paneer, chickpeas, and vegetables.