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

A balanced and comforting grilled paneer bowl featuring herb rice, sautéed vegetables, grilled paneer, and a creamy tomato sauce.

- Servings: 4 servings
- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- grill 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.

## Source

- Original video: https://www.instagram.com/reel/DTKNaV2DMvx/
- Recipe page: https://www.cliprecipe.com/recipe/fa0f44a2-d79f-4d8c-9936-20c58c2d3633
- Extracted: 2026-01-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt