Tandoori Paneer Bowl with Thecha Rice

Steps

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1. 1
   Heat oil in a pan over medium-high heat. While heating, halve the tomatoes and discard the stem end. Cut the onions into quarters.
   ▶ ≈1:48
2. 2
   Arrange tomato halves cut-side down in the hot pan. Place onions the same way. Add ginger, garlic cloves, coriander stems, Kashmiri red chillies, and salt. Roast over medium-high to high heat until tomatoes and onions develop brown color, about 2-3 minutes.
   ▶ ≈2:25
3. 3
   Flip the tomatoes and onions, gently stir the ingredients in the middle. Add California walnuts and some hot water to cook all ingredients thoroughly.
   ▶ ≈3:08
4. 4
   Cover the pan and cook on medium-low heat for about 7-8 minutes until all ingredients are well softened.
   ▶ ≈3:33
5. 5
   Allow the mixture to cool completely. Remove and discard the stems from the Kashmiri chillies. Transfer all cooked ingredients to a blender with some water and blend until smooth and creamy.
   ▶ ≈3:46
6. 6
   Heat a tablespoon of oil in a pan. Add Kashmiri red chilli powder and turmeric powder, stir gently. Strain the blended sauce and add it to the pan, mixing well with the tempering.
   ▶ ≈6:22
7. 7
   Cook for 3-4 minutes on medium-low heat. Adjust consistency by adding warm water if needed. Taste and adjust seasoning with salt, black salt, kasuri methi powder, garam masala, and a touch of honey to balance flavors.
   ▶ ≈6:59
8. 8
   Turn off the heat. Place a bowl over the sauce and add a burning coal. Pour ghee over the coal, cover, and let it smoke for 3-4 minutes to infuse the tandoori smokiness.
   ▶ ≈7:39
9. 9
   Carefully remove the lid and discard the charcoal. Squeeze in the juice from half a lemon and add freshly chopped coriander. Mix well and taste to ensure perfect balance of flavors.
   ▶ ≈8:06
10. 10
    Make the walnut thecha: Heat a pan and add green chillies, garlic cloves, coriander stems, and California walnuts. Dry roast without oil for 2-3 minutes until chillies and garlic develop char marks.
    ▶ ≈9:23
11. 11
    Add a large pinch of cumin seeds and let them crackle. Transfer the entire mixture to a bowl and cool to room temperature.
    ▶ ≈9:59
12. 12
    Once cooled, transfer to a blender. Add a handful of fresh coriander leaves, a little water, and a pinch of salt. Grind on pulse mode to a coarsely textured consistency, not completely smooth.
    ▶ ≈10:14
13. 13
    Prepare the paneer: Take a 250g slice of paneer. Grill on medium heat with oil until one side turns golden brown, then flip and grill the other side until golden as well.
    ▶ ≈11:01
14. 14
    Once fully cooked, transfer to a cutting board and season both sides with salt and freshly ground black pepper. Cut into thin slices.
    ▶ ≈11:21
15. 15
    Prepare the rice: Heat 1-2 teaspoons of oil in a pan. Add 1-2 teaspoons of thecha to taste, then add diced onion and mixed bell peppers. Toss together for about 1 minute.
    ▶ ≈11:43
16. 16
    Add 4 cups of cooked rice along with salt and fresh chopped coriander to taste. Toss everything over high heat. Taste and add salt if needed, then squeeze in the juice from half a lemon and mix well.
    ▶ ≈12:02
17. 17
    Plate the bowl: Arrange the thecha rice as the base, top with the grilled paneer slices, and pour the smoky tandoori sauce over the top to serve.
    ▶ ≈12:43