Grilled Paneer Bowl with Herbed Rice, Sautéed Vegetables, and Creamy Tomato Sauce

Serves 4
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Directions

  1. 1Cook the long-grain rice and allow it to cool completely; refrigerate overnight for best texture.
  2. 2Heat oil in a pan and add the finely chopped garlic. Sauté until lightly golden.
  3. 3Add chilli flakes, finely chopped parsley, and finely chopped basil. Cook for 30–40 seconds until fragrant.
  4. 4Add the cooked rice and salt. Toss well until evenly coated. Remove from heat.
  5. 5Heat oil in a pan and sauté the finely chopped garlic until lightly golden.
  6. 6Add the tomato purée and bring to a boil. Cook for 10 minutes.
  7. 7Add salt, sugar, chilli flakes, oregano, and chopped basil. Cook until the sauce thickens and excess moisture evaporates.
  8. 8Stir in cream cheese and feta until melted and smooth.
  9. 9Optional: Strain the sauce for an extra smooth, glossy finish.
  10. 10Make shallow diagonal cuts on the paneer slices.
  11. 11Toss paneer with oil, smoked paprika, salt, dried parsley, oregano, and Orika mexican seasoning. Rest for 20–30 minutes.
  12. 12Grill paneer on a hot pan until golden and lightly charred on both sides.
  13. 13Heat oil in a pan and add the finely chopped broccoli with a pinch of salt. Cook until tender.
  14. 14Add finely chopped red bell pepper and finely chopped yellow bell pepper and sauté until cooked but still vibrant.
  15. 15Finish with pepper and adjust seasoning if needed.
  16. 16Start with a base of herbed rice.
  17. 17Add sautéed vegetables on top of the rice.
  18. 18Top with grilled paneer.
  19. 19Finish with a generous spoon of creamy tomato sauce.
  20. 20Mix the yogurt, peanut butter and sweetener well. Put it in the freezer for 30-60 minutes.
  21. 21Crush digestive biscuits. Start with layering the biscuits followed by the peanut butter yogurt and jam. Repeat till the bowl is full.
  22. 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.