Tandoori Paneer And Lentil Bowl Recipe

About this recipe

Tandoori Paneer and Lentil Bowl is a wholesome breakfast dish that combines smoky tandoori flavors with protein-rich paneer and hearty lentils. Served with a medley of vibrant spices and fresh vegetables, this dish is both nourishing and satisfying, perfect for fueling an active lifestyle. The creamy marinade, balanced spice level, and aromatic seasoning make it an irresistible meal to kickstart your day and support muscle gain.

Ingredients

• - Malai Paneer
• 250 G Masur Dal
• 200 g Dahi
• - Tandoori Seasoning 50g
• - Olive Oil
• 100 g Coriander Leaves
• - Fresh Cream
• 500 g Capsicum Green
• 50g Everest Garam Masala
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix yogurt, tandoori masala, turmeric powder, red chili powder, lemon juice, and salt to prepare the marinade. Add the paneer cubes, coat well, and let them marinate for 20 minutes.
2. 2. Rinse the red lentils under running water until the water runs clear. Cook the lentils in a saucepan over medium heat until tender, about 15-20 minutes. Drain excess water and set aside.
3. 3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the marinated paneer cubes and cook for 4-5 minutes on each side until golden and slightly charred. Remove and set aside.
4. 4. In the same skillet, heat another tablespoon of olive oil. Add cumin seeds and let them sizzle for 30 seconds. Add chopped tomatoes and diced bell peppers, and sauté until tender, about 5-7 minutes.
5. 5. Combine cooked lentils with sautéed vegetables in the skillet. Add garam masala and adjust salt as needed. Stir well to incorporate flavors.
6. 6. Add the cooked paneer to the lentil-vegetable mixture and gently fold to combine. For extra richness, you can drizzle fresh cream on top.
7. 7. Garnish with freshly chopped coriander leaves and serve warm.