Indian Paneer Tandoori Bowl
A tandoori-marinated paneer bowl served over grain with roasted vegetables and yogurt sauce. Warm spiced cheese and vegetables assemble over a grain base with cooling yogurt and fresh herbs.
Ingredients
Method
Press cottage cheese between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
Cut bell pepper and red onion into 1.5-inch chunks. Dice cucumber and set aside.
Toss paneer cubes with tandoori marinade in a bowl, coating evenly. Let sit 10 minutes.
If not already cooked, prepare 1 cup of basmati rice according to package directions. Keep warm.
Thread marinated paneer onto skewers, alternating with bell pepper and red onion chunks.
Heat grill or grill pan over medium-high heat. Cook skewers 4–5 minutes per side until paneer is light golden and vegetables are tender-crisp.
Whisk plain yogurt with minced ginger until smooth. Season with salt and pepper to taste.
Divide cooked rice between bowls. Top with grilled skewer contents, diced cucumber, and a dollop of ginger yogurt sauce.
Garnish with cilantro and serve with lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →