Grilled Paneer Bowl with Herbed Rice, Sautéed Vegetables, and Creamy Tomato Sauce
Serves 4
Grilled Paneer Bowl with Herbed Rice, Sautéed Vegetables, and Creamy Tomato Sauce
Serves 4
Directions
- 1Cook the long-grain rice and allow it to cool completely; refrigerate overnight for best texture.
- 2Heat oil in a pan and add the finely chopped garlic. Sauté until lightly golden.
- 3Add chilli flakes, finely chopped parsley, and finely chopped basil. Cook for 30–40 seconds until fragrant.
- 4Add the cooked rice and salt. Toss well until evenly coated. Remove from heat.
- 5Heat oil in a pan and sauté the finely chopped garlic until lightly golden.
- 6Add the tomato purée and bring to a boil. Cook for 10 minutes.
- 7Add salt, sugar, chilli flakes, oregano, and chopped basil. Cook until the sauce thickens and excess moisture evaporates.
- 8Stir in cream cheese and feta until melted and smooth.
- 9Optional: Strain the sauce for an extra smooth, glossy finish.
- 10Make shallow diagonal cuts on the paneer slices.
- 11Toss paneer with oil, smoked paprika, salt, dried parsley, oregano, and Orika mexican seasoning. Rest for 20–30 minutes.
- 12Grill paneer on a hot pan until golden and lightly charred on both sides.
- 13Heat oil in a pan and add the finely chopped broccoli with a pinch of salt. Cook until tender.
- 14Add finely chopped red bell pepper and finely chopped yellow bell pepper and sauté until cooked but still vibrant.
- 15Finish with pepper and adjust seasoning if needed.
- 16Start with a base of herbed rice.
- 17Add sautéed vegetables on top of the rice.
- 18Top with grilled paneer.
- 19Finish with a generous spoon of creamy tomato sauce.
- 20Mix the yogurt, peanut butter and sweetener well. Put it in the freezer for 30-60 minutes.
- 21Crush digestive biscuits. Start with layering the biscuits followed by the peanut butter yogurt and jam. Repeat till the bowl is full.
- 22Refrigerate for 30-60 minutes/ overnight.
Ingredients
- 1.5 cups long-grain rice
- 25 g parsley, finely chopped
- 25 g basil, finely chopped
- 4 cloves garlic, finely chopped
- to taste Salt
- to taste Chilli flakes
- as needed Oil
- 1 kg tomatoes pureed
- 7 cloves garlic, finely chopped
- 1 handful basil, chopped
- to taste Cream cheese
- to taste Feta cheese
- to taste Oregano
- 1 tsp sugar
- 400 g paneer, cut into thick slices
- to taste Smoked paprika
- to taste Dried parsley
- Orika mexican seasoning
- 0.5 head broccoli, finely chopped
- 0.5 red bell pepper, finely chopped
- 0.5 yellow bell pepper, finely chopped
- to taste Pepper
- 300 gms yogurt
- 2 spoons peanut butter
- Date honey/ sweetner of choice
- Strawberry jam
- 3 digestive biscuits
Equipment
pangrill pan
Tips
- For best rice texture, refrigerate cooked rice overnight.
- Strain the tomato sauce for an extra smooth, glossy finish.
- Make shallow diagonal cuts on paneer slices for better seasoning absorption.
- Rest paneer for 20-30 minutes after seasoning.
- Cook broccoli until tender, then add bell peppers and sauté until cooked but still vibrant.
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