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Paneer Masala Bowl Recipe

Name: Twisted Indian North Barries Paneer Masala Bowl Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Cooked basmati rice; 4 cups Field greens (mixed salad greens, washed and dried); 12 oz Paneer (Indian cottage cheese), cubed; 1 cup Tomato, ripe, finely chopped; 1 cup Onion, medium, finely chopped; 2 tbs Garlic cloves, minced; 1 tbs Ginger, minced; 2 tbs Vegetable oil or ghee; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 1 tbs Coriander powder; 1 tsp Garam masala; 1 tsp Red chili powder (adjust); 1 tsp Salt; 1 tbs Tomato paste (optional, for thicker sauce); 0.5 cups Water; 2 tbs Fresh cilantro, chopped; 1 tbs Lemon juice; 0.25 cups Toasted cashews or chopped roasted peanuts; 0.5 cups Thinly sliced cucumber; 0.25 cups Pickled red onions; 0.5 cups Plain yogurt or raita (for drizzling); 2 tbs Fresh mint leaves; 4 pieces Fried or baked papad pieces (optional crunch); 0.5 cups Green chutney (cilantro-mint); 0.25 cups Tamarind-date chutney (sweet-tangy); 0.25 cups Mango chutney (optional); 0 to taste Salt and pepper

Inspired by Twisted Indian North Barrie

Time35m

Serves4

Choice of rice or field-greens, cottage-cheese with tomatoes and onions, choice of toppings and chutney.

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Ingredients

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Base (choose one)

3 cups Cooked basmati rice

4 cups Field greens (mixed salad greens, washed and dried)

Paneer Masala

12 oz Paneer (Indian cottage cheese), cubed

1 cup Tomato, ripe, finely chopped

1 cup Onion, medium, finely chopped

2 tbs Garlic cloves, minced

1 tbs Ginger, minced

2 tbs Vegetable oil or ghee

1 tsp Cumin seeds

1 tsp turmeric powder

1 tbs Coriander powder

1 tsp Garam masala

1 tsp Red chili powder (adjust)

1 tsp Celtic sea salt

1 tbs Tomato paste (optional, for thicker sauce)

1/2 cups Water

2 tbs Fresh cilantro, chopped

1 tbs ReaLemon lemon juice

Toppings (choice, optional)

1/4 cups Toasted cashews or chopped roasted peanuts

1/2 cups Thinly sliced cucumber

1/4 cups Pickled red onions

1/2 cups Plain yogurt or raita (for drizzling)

2 tbs Fresh mint leaves

4 pieces Fried or baked papad pieces (optional crunch)

Chutneys & condiments (choose one or more)

1/2 cups Green chutney (cilantro-mint)

1/4 cups Tamarind-date chutney (sweet-tangy)

1/4 cups Mango chutney (optional)

0 to taste Celtic salt and pepper

Method

Base (choose one)

If using rice: reheat cooked basmati rice or freshly cook according to package instructions (3 cups cooked total). Keep warm.

If using field greens: wash and dry greens thoroughly. Chill until ready to assemble. Dress lightly just before serving, or leave undressed if adding chutneys and raita.

Paneer Masala

Prepare paneer

If paneer is refrigerated and firm, cut into 1-inch cubes. Optionally lightly pan-fry the cubes in 1 tablespoon oil over medium heat until golden on two sides (about 3–4 minutes) for texture, then set aside. Alternatively use raw cubes.

Cook aromatics

Heat 1 tablespoon oil or ghee in a medium skillet over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds until fragrant. Add the finely chopped onion and sauté, stirring, until soft and beginning to brown, about 6–8 minutes.

Add ginger and garlic

Add minced ginger and garlic to the onions and cook 1–2 minutes more until raw smell is gone.

Tomatoes and spices

Add the chopped tomatoes and tomato paste (if using). Cook until tomatoes soften and release moisture, about 5–6 minutes. Stir in turmeric, coriander powder, red chili powder, and salt. Cook and mash the tomatoes slightly to form a saucy base. Add 1/2 cup water to loosen the sauce if it looks too dry.

Simmer with paneer

Add the paneer cubes to the tomato-onion sauce and gently stir to coat. Simmer on low for 3–5 minutes so the paneer absorbs flavors. Sprinkle garam masala and stir gently to combine. Taste and adjust salt or spice.

Finish

Turn off heat. Stir in chopped cilantro and lemon juice. If you pan-fried the paneer earlier, add it back now and warm through for 30 seconds. Keep covered until assembly.

Toppings (optional)

Prepare toppings while paneer simmers: toast cashews in a small dry skillet over medium heat for 2–3 minutes until golden (watch closely). Slice cucumber and chop mint. Warm or crush papad as desired.

If using pickled red onions or raita, have them ready in small bowls for assembly.

Chutneys & condiments

If making green chutney: blend 1 cup cilantro leaves, 1/2 cup mint leaves, 1 small green chili (optional), 1 tbsp lemon juice, 1/4 tsp salt and 2–3 tbsp water to a smooth paste. Adjust salt and lemon to taste. Chill.

If using store-bought chutneys, transfer to small serving bowls and adjust consistency with a little water if too thick.

Assembly

To build each bowl (serves 3–4): Place 3/4 cup cooked rice or 1 cup field greens as the base in each bowl.

Spoon 1/3 of the paneer masala (about 1 cup) over the base in each bowl.

Arrange chosen toppings: scatter a tablespoon of toasted nuts, 2 tbsp sliced cucumber, a spoonful of pickled onions, a drizzle of raita (1–2 tbsp), and a few mint leaves.

Add 1–2 tablespoons of your chosen chutney(s) on the side or drizzled across the paneer. Finish with an extra sprinkle of cilantro and a wedge of lemon if desired.

Serve immediately while paneer is warm.