Tangy Tandoori Paneer Millet Bowls Recipe

About this recipe

Tangy Tandoori Paneer Millet Bowls are a flavorful and wholesome breakfast option, combining tender tandoori-marinated paneer with nutty millet, fresh vegetables, and a vibrant yogurt dressing. This dish offers a perfect balance of taste and nutrition, with aromatic Indian spices, moderate heat, and a refreshing twist of tanginess. It’s an ideal choice for families seeking a healthy, satisfying morning meal that’s both nourishing and delicious.

Ingredients

• 200 g Paneer
• 200 g Dahi
• - Tandoori Seasoning 50g
• 200 ml Mustard Oil
• 50 g Black Pepper Powder
• 250 g Cucumber
• 500 g Tomato - Hybrid
• 500 Grms Bajra Atta Millets Atta 500 Grms
• 250 g Carrot
• 100 g Coriander Leaves
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the millet thoroughly and cook it in a pot on medium heat for 20 minutes until tender. Fluff with a fork and set aside.
2. 2. In a bowl, mix yogurt, tandoori masala, turmeric powder, red chili powder, cumin powder, lemon juice, and salt to create the marinade.
3. 3. Add the paneer cubes to the marinade, ensuring they are well-coated. Let it sit for 15 minutes.
4. 4. Heat mustard oil in a skillet over medium heat and pan-fry the marinated paneer for 5-7 minutes until golden and slightly charred.
5. 5. Prepare the vegetables by dicing the cucumber, tomato, and shredding the carrots. Combine them in a separate bowl and season with salt, pepper, and lemon juice.
6. 6. Assemble the bowls by dividing the cooked millet evenly, layering the fresh vegetables, and topping with tandoori paneer.
7. 7. Garnish with chopped coriander and serve immediately with a drizzle of yogurt dressing on top for added flavor.