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Paneer Rice Bowl

Spiced Paneer Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice
  • ½ cup frozen peas
  • 2 tbsp ghee or neutral oil, divided
  • 1 tsp cumin seeds
  • 8 oz paneer, cut into 1-inch cubes
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp Kashmiri chili powder
  • Salt
  • 1 cup packed cilantro leaves and tender stems, plus extra for serving
  • 1 serrano chili, roughly chopped
  • 2 tbsp fresh lime juice
  • Plain yogurt, for serving (optional)

Method
 

  1. Heat 1 tbsp ghee in a saucepan. Add cumin seeds and cook for 30 seconds. Stir in rice and salt, add 1½ cups water, bring to a boil, cover, and simmer for 12 minutes. Let sit 5 minutes, then fluff and fold in peas.
  2. Toss paneer with remaining 1 tbsp ghee, coriander, garam masala, chili powder, and ½ tsp salt. Sear in a hot skillet over medium-high heat for 2-3 minutes per side until golden.
  3. Blend cilantro, serrano, lime juice, a pinch of salt, and 2 tbsp water until smooth. Add more water if needed to drizzle.
  4. Divide rice and paneer into bowls, top with chutney, yogurt if using, and extra cilantro.

Notes

This bowl is forgiving. If you don’t have all the spices, a good curry powder can stand in. The chutney will give you that fresh lift no matter what. Let the rice rest uncovered for a minute after fluffing if it seems too sticky.