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1. Cut paneer into 2.5cm (1-inch) cubes. In a large bowl, whisk together half the yogurt with grated garlic, grated ginger, ground cumin, ground coriander, Kashmiri chili powder, turmeric, smoked paprika, the juice of one lemon, half the neutral oil, and a generous pinch of salt to form a smooth marinade.
0.5 cup Full-fat plain yogurt,
1 piece Lemon,
2 tbsp Neutral oil,
4 clove Garlic,
1 tbsp Fresh ginger,
1.5 tsp Ground cumin,
1.5 tsp Ground coriander,
1.5 tsp Kashmiri chili powder,
0.5 tsp Ground turmeric,
1 tsp Smoked paprika,
Salt
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2. Cut the red and yellow bell peppers into 3cm chunks and the red onions into similar-sized wedges. Add the paneer, peppers, and onion wedges to the marinade. Rub well so everything is well coated, then cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
500 g Paneer,
2 piece Red bell pepper,
1 piece Yellow bell pepper,
2 piece Red onion
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3. Rinse basmati rice under cold water until the water runs clear (about 3-4 washes). Soak for 20 minutes, then drain. In a medium saucepan, heat ghee over medium heat and add cumin seeds. When they sizzle and turn golden (about 30 seconds), add the drained rice and stir to coat. Add 2.5 cups of cold water and 0.5 tsp salt, bring to a boil, then reduce heat to the lowest setting. Cover tightly and cook for 12 minutes. Remove from heat and rest, still covered, for 10 minutes before fluffing with a fork.
1.5 cup Basmati rice,
Salt,
1 tbsp Ghee,
0.5 tsp Cumin seeds
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4. Grate or finely dice the cucumber, then squeeze out excess moisture with your hands or a clean cloth. Combine with the remaining yogurt, chopped fresh mint, ground cumin for raita, juice of the second lemon, and a pinch of salt. Stir well and refrigerate until needed.
0.5 cup Full-fat plain yogurt,
1 piece Lemon,
Salt,
1 piece Cucumber,
3 tbsp Fresh mint leaves,
0.5 tsp Ground cumin (for raita)
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5. Preheat the oven to 220°C (425°F) with the grill/broiler on if available, or fan-assisted. Line a large baking tray with foil and drizzle with the remaining neutral oil. Spread the marinated paneer, peppers, and onion in a single layer, leaving space between pieces. Roast for 20–25 minutes, turning once halfway, until the paneer has golden-charred edges and the vegetables are slightly blistered and caramelized.
2 tbsp Neutral oil
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6. Remove the tray from the oven and immediately crush the dried fenugreek leaves between your palms over the hot paneer and vegetables, then sprinkle over the garam masala. Toss gently to coat and allow the residual heat to bloom the finishing spices for 1–2 minutes.
1 tsp Garam masala,
1 tbsp Dried fenugreek leaves (kasuri methi)
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7. To assemble the lunch boxes, divide the cumin rice evenly among 4 containers, then top with the paneer tikka and vegetables. Add a portion of cucumber raita to a small side container or a corner of each box. Garnish with fresh coriander. Seal and refrigerate — keeps well for up to 4 days. Reheat the rice and paneer (covered) in the microwave for 2 minutes; keep the raita cold and add just before eating.
0.2 cup Fresh coriander (garnish)
By james
