Paneer Rice Bowl
Paneer Rice Bowl
Ingredients
For Coating Paneer
- 1 pound paneer, cut into 1/2-inch cubes
- 2 tablespoons corn flour
- 1/4 teaspoon black pepper, freshly ground
For Garlicky Paneer
- 2 tablespoons oil, or butter
- 4 cloves garlic, minced
- 1 tablespoon whole wheat flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 1 tablespoon Kashmiri red chilli powder
- 1/2 cup water
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped, for garnish
For the Flavored Rice
- 2 tablespoons oil, or butter
- 1 onion, medium, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 4 cups cooked rice, preferably day-old
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the paneer cubes, corn flour, and 1/4 teaspoon of black pepper. Toss gently until the paneer is evenly coated.
⏱️ 3 min
- 2
Heat 2 tablespoons of oil (or butter) in a large skillet or pan over medium heat. Add the coated paneer cubes and cook, turning occasionally, until golden brown on all sides, about 5-7 minutes. Remove the cooked paneer from the pan and set aside.
⏱️ 7 min
- 3
In the same pan, add another 2 tablespoons of oil (or butter) if needed. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the whole wheat flour and cook for 1 minute, stirring constantly, to form a roux.
⏱️ 3 min
- 4
Add 1/2 teaspoon of dried oregano, 1/2 teaspoon of chilli flakes, 1/4 teaspoon of black pepper, 1/2 teaspoon of salt, and Kashmiri red chilli powder to the pan. Mix well with the garlic and flour mixture.
⏱️ 1 min
- 5
Gradually whisk in 1/2 cup of water to the pan, stirring constantly to create a smooth sauce. Bring to a gentle simmer.
⏱️ 2 min
- 6
Return the cooked paneer cubes to the pan with the sauce. Stir to coat the paneer evenly. Squeeze in 1 tablespoon of lemon juice and stir in 1/4 cup of chopped fresh cilantro. Mix everything together and remove from heat.
⏱️ 2 min
- 7
In a separate large pan or wok, heat 2 tablespoons of oil (or butter) over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
⏱️ 4 min
- 8
Add 1/2 teaspoon of dried oregano, 1/2 teaspoon of chilli flakes, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt to the pan with the onion. Mix well.
⏱️ 1 min
- 9
Add the cooked rice to the pan. Squeeze in 1 tablespoon of lemon juice and stir in 1/4 cup of chopped fresh cilantro. Mix all ingredients thoroughly until the rice is well combined and heated through, about 3-5 minutes.
⏱️ 5 min
- 10
To assemble, place a serving of the flavored rice in a bowl. Top the rice with a generous portion of the garlicky paneer. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer Rice Bowl
For Coating Paneer
- 1 pound paneer, cut into 1/2-inch cubes
- 2 tablespoons corn flour
- 1/4 teaspoon black pepper, freshly ground
For Garlicky Paneer
- 2 tablespoons oil, or butter
- 4 cloves garlic, minced
- 1 tablespoon whole wheat flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 1 tablespoon Kashmiri red chilli powder
- 1/2 cup water
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped, for garnish
For the Flavored Rice
- 2 tablespoons oil, or butter
- 1 onion, medium, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt
- 4 cups cooked rice, preferably day-old
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the paneer cubes, corn flour, and 1/4 teaspoon of black pepper. Toss gently until the paneer is evenly coated.
⏱️ 3 min - 2
Heat 2 tablespoons of oil (or butter) in a large skillet or pan over medium heat. Add the coated paneer cubes and cook, turning occasionally, until golden brown on all sides, about 5-7 minutes. Remove the cooked paneer from the pan and set aside.
⏱️ 7 min - 3
In the same pan, add another 2 tablespoons of oil (or butter) if needed. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the whole wheat flour and cook for 1 minute, stirring constantly, to form a roux.
⏱️ 3 min - 4
Add 1/2 teaspoon of dried oregano, 1/2 teaspoon of chilli flakes, 1/4 teaspoon of black pepper, 1/2 teaspoon of salt, and Kashmiri red chilli powder to the pan. Mix well with the garlic and flour mixture.
⏱️ 1 min - 5
Gradually whisk in 1/2 cup of water to the pan, stirring constantly to create a smooth sauce. Bring to a gentle simmer.
⏱️ 2 min - 6
Return the cooked paneer cubes to the pan with the sauce. Stir to coat the paneer evenly. Squeeze in 1 tablespoon of lemon juice and stir in 1/4 cup of chopped fresh cilantro. Mix everything together and remove from heat.
⏱️ 2 min - 7
In a separate large pan or wok, heat 2 tablespoons of oil (or butter) over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
⏱️ 4 min - 8
Add 1/2 teaspoon of dried oregano, 1/2 teaspoon of chilli flakes, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt to the pan with the onion. Mix well.
⏱️ 1 min - 9
Add the cooked rice to the pan. Squeeze in 1 tablespoon of lemon juice and stir in 1/4 cup of chopped fresh cilantro. Mix all ingredients thoroughly until the rice is well combined and heated through, about 3-5 minutes.
⏱️ 5 min - 10
To assemble, place a serving of the flavored rice in a bowl. Top the rice with a generous portion of the garlicky paneer. Serve immediately.
⏱️ 2 min