Paneer Tikka Rice Bowl

Ingredients

• 100g low-fat paneer
• 2 tbsp hung curd
• 1 tsp ginger garlic paste
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp kasuri methi
• 1.5 tsp tandoori tikka masala
• 2/3 cup cooked basmati rice
• 2 tsp olive oil
• 1.5 tsp finely chopped garlic
• 1/3 cup veggies of choice (capsicum & red bell pepper, as shown)
• 1 tsp salt (to taste)
• 1 tsp black pepper powder
• 1 tsp oregano
• 1 tsp red chilli flakes
• 1.5 tsp peri peri masala
• Handful of chopped coriander leaves
• 1/2 cup Greek yogurt
• 1/2 tsp salt
• 1 tsp roasted cumin powder
• 1 tsp black pepper powder
• 1 sliced cucumber
• 1/3 cup sliced onion
• Handful of chopped coriander leaves

Steps

1. Coat the paneer in hung curd, ginger garlic paste, Kashmiri red chilli powder, kasuri methi and tandoori tikka masala; marinate for at least 20 minutes, then cook the paneer as shown in the reel.
2. For the herbed rice: heat the olive oil, sauté the garlic and veggies, then toss with the cooked basmati rice, salt, black pepper, oregano, red chilli flakes, peri peri masala and coriander leaves.
3. For the creamy salad: whisk the Greek yogurt with salt, roasted cumin powder and black pepper powder; fold in the cucumber, onion and coriander leaves.
4. Assemble the bowl with herbed rice, paneer tikka and creamy salad; serve.

The reel

via @bliss_is_food

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions