vegetables of choiceoptional, your choice~1 cupest.
black pepper~¼ tspest.
salt~1 tspest.
lemon juice~2 tbspest.
coriander leaves
~¼ cupsest.
thick yogurt~¾ cupsest.
tikka spice powder blend~2 tbspest.
chickpea flour (besan)~2 tbspest.
paneer cubes~200 gest.
bell pepper~1 mediumest.
onion petals~1 mediumest.
dried fenugreek leaves (kasuri methi)crushed by hand before adding~½ tspest.
cucumber~1 mediumest.
tomato~1 mediumest.
carrot~1 mediumest.
corn kernels~½ cupest.
red chili powder~½ tspest.
Steps
1
Heat oil in a pan, add cumin seeds, then sauté garlic, ginger, and green chili until fragrant.
2
Add onion and any vegetables you like, stir-frying on high heat to keep them crisp.
3
Add the cooked rice along with black pepper and salt, gently tossing without crushing the grains so every bit is well coated.
4
Finish by stirring in lemon juice and fresh coriander to complete the spicy Indian-style rice.
5
For the paneer tikka, mix thick yogurt with tikka spice powder in a bowl, seasoning it boldly since the rice already carries some heat.
6
Add chickpea flour and a little oil, stirring into a smooth marinade paste.
7
Add paneer cubes, bell pepper, and onion petals, sprinkle in crushed dried fenugreek leaves, and gently mix so the paneer doesn't break. Marinate for at least 30 minutes.
8
Heat oil in a pan and cook the marinated paneer until golden and slightly charred on both sides for that smoky tikka flavor; an air fryer or oven can also be used.
9
For the kachumber salad, combine cucumber, tomato, carrot, onion, and corn in a bowl, then mix in red chili powder, salt, coriander, and lemon juice — feel free to add other vegetables you like.
10
Assemble the bowl by layering the spicy rice, topping with paneer tikka, and finishing with the fresh kachumber salad on the side.
PrimedTableBETA
