Tangy Punjabi Paneer Protein Bowl Recipe

About this recipe

The Tangy Punjabi Paneer Protein Bowl is a hearty and flavorful breakfast dish that combines the richness of paneer with the vibrant flavors of Indian spices and tangy yogurt. This protein-packed bowl is perfect for an active lifestyle and muscle gain, offering a balanced mix of nutrients to fuel your day. The medium spice level ensures a delightful kick without overwhelming the palate, making it a family-friendly option. Fresh vegetables, aromatic spices, and creamy paneer come together in a wholesome and satisfying meal that is as nutritious as it is delicious.

Ingredients

• 200 g Paneer
• 200 g Dahi
• 200 ml Mustard Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Quinoa
• 250 g Carrot
• 100 g Lemon
• 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
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix the yogurt with turmeric powder, coriander powder, and red chili powder. Add the paneer cubes and coat them well. Let them marinate for 15 minutes.
2. 2. Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown.
3. 3. Stir in the tomato and green chili. Cook until the tomatoes soften and release their juices, about 5-7 minutes.
4. 4. Add the marinated paneer along with the yogurt mixture. Stir gently to combine. Cook for 5-7 minutes, allowing the flavors to meld together.
5. 5. Sprinkle garam masala and salt, then mix well. Remove from heat and set aside.
6. 6. In serving bowls, layer the cooked quinoa as the base. Top with the paneer mixture, shredded carrots, and a sprinkle of fresh coriander leaves.
7. 7. Garnish with lemon wedges and serve warm. Enjoy your Tangy Punjabi Paneer Protein Bowl!