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1. In a large bowl, whisk together the marinade yogurt, half the garlic (minced), ginger, ground cumin, ground coriander, Kashmiri chili powder, turmeric, smoked paprika, half the salt, and a squeeze of lemon juice until smooth.
2 clove Garlic,
1 tbsp Fresh ginger,
0.5 cup Plain yogurt (for marinade),
1.5 tsp Ground cumin,
1.5 tsp Ground coriander,
1 tsp Kashmiri chili powder,
0.5 tsp Ground turmeric,
1 tsp Smoked paprika,
0.8 tsp Salt,
0.5 piece Lemon
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2. Cut the paneer into 3cm cubes. Slice the bell peppers into thick strips and cut one red onion into large wedges. Add paneer, peppers, and onion wedges to the marinade and toss well to coat. Let marinate for at least 20 minutes at room temperature (or up to 2 hours in the fridge).
400 g Paneer,
2 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Red onion
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3. Rinse the basmati rice under cold water until the water runs clear. Cook according to package directions (typically 1.5 cups rice to 2.25 cups water — bring to a boil, then cover and simmer on low for 15 minutes). Fluff with a fork and keep warm.
1.5 cup Basmati rice
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4. Preheat your oven to 220°C (430°F) with the broiler/grill element on, or set a grill pan over high heat. Thread or spread the marinated paneer, peppers, and onion wedges on a foil-lined baking tray. Drizzle with neutral oil and roast for 15-18 minutes, turning halfway, until the paneer is charred at the edges and the vegetables are slightly caramelized. If using a grill pan, cook in batches for 3-4 minutes per side.
3 tbsp Neutral oil
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5. Remove from the oven and immediately sprinkle with garam masala and chaat masala. Toss gently to coat — the residual heat will bloom the spices without making them bitter.
1 tsp Garam masala,
0.5 tsp Chaat masala
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6. For the yogurt drizzle, finely chop the cilantro and mint. Thinly slice the remaining red onion. In a small bowl, combine the whole-milk yogurt with the remaining minced garlic, most of the cilantro and mint, a squeeze of lemon juice, and remaining salt. Stir well and thin with a little water if needed to reach a drizzleable consistency.
0.5 cup Plain whole-milk yogurt,
1 piece Red onion,
2 clove Garlic,
0.8 tsp Salt,
0.5 piece Lemon,
0.4 cup Fresh cilantro,
0.2 cup Fresh mint leaves
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7. Dice the cucumber into small cubes. Divide the warm rice between four bowls. Top each with roasted paneer and vegetables, then scatter the diced cucumber and thinly sliced raw red onion over the top. Generously drizzle the yogurt-herb sauce over each bowl and finish with any remaining cilantro and mint leaves.
1 piece Cucumber,
0.1 cup Fresh cilantro,
0.1 cup Fresh mint leaves
By james
