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Tandoori Paneer Bowl — In such challenging times, there’s nothing like the comfort of tender paneer in a classic makhani sauce. This super quick version served on a bed of some rice is sure to be a hit even with your kids!

Tandoori Paneer Bowl

Tandoori Paneer Bowl - there’s nothing like the comfort of tender paneer in a classic makhani sauce. This super quick version served on a bed of some rice is sure to be a hit even with your kids!

Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword bowl
Custom Category Bowls, Curries, Indian Main Course, Main Course, Meals
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 594 kcal
Author Nidhi Bothra

Ingredients

Paneer Gravy:

  • 5 medium tomatoes , diced
  • 1 medium onions , diced
  • 4 cloves garlic , chopped
  • 1 inch ginger , chopped
  • 1 tsp green chilies , chopped
  • 1 cup water
  • 1 small bay leaves
  • 1 black cardamom
  • 1 cinnamon sticks
  • 2 cloves
  • 1 tsp butter
  • 8-10 cashews , or peeled almonds or 3 tbsp almond flour

Paneer Tadka:

Paneer Marinade:

Jeera Rice:

  • 1 1/2 cup basmati rice
  • 3 cups water  for stovetop or 1 3/4 cup water for instant pot
  • 2 tbsp ghee , or oil
  • 1 green chilies , halved
  • 1 1/2 tsp cumin seeds
  • 1 bay leaves
  • 4 green cardamoms
  • 1 cinnamon sticks
  • 2 cloves
  • 1 strand mace (javitri)
  • salt , to taste

Instructions

Tandoori Paneer:

  1. Mix together the paneer with all of the marinade ingredients, cover it and leave it for 1 hour in the fridge.

  2. Meanwhile, in a heavy-bottomed saucepan, boil together all the gravy ingredients for about 10 minutes on medium heat. Make sure to keep the pan covered.

  3. Remove from the heat when the nuts and tomatoes are tender and remove the black cardamom, cinnamon stick, cloves, and bay leaf.

  4. Let the mixture cool and then blend it until creamy. If you feel the purée is too dry, add in a little water to smooth things out.

  5. Heat up the oil and butter in a saucepan and add in the purée. Let the puree come to a boil.

  6. Now add in the rest of the tadka ingredients including the milk or cream. Cook covered for 10 minutes on a medium flame.

  7. While the gravy is simmering, roast the marinated paneer in pan with some ghee or oil for about 5 minutes until the coating is done. Don’t over sauté the paneer because otherwise it will become hard.

  8. When the gravy is done, add in the paneer.

  9. Serve warm with your choice of rice and a simple salad! Enjoy!

Jeera Rice (Stovetop):

  1. Wash the rice a few times until the water runs clear. Then soak it in water for 10 minutes and drain. In a pot heat up the ghee and add in the spices and sauté until fragrant. Add in the drained rice and sauté for 2-3 minutes. Pour in the water and salt and then cook covered on low to medium heat until the water is absorbed and the rice is cooked.

Jeera Rice (Instant Pot):

  1. Wash the rice a few times until the water runs clear. Turn the instapot on sauté mode and heat up the ghee and add in the spices and sauté until fragrant. Add in the drained rice and sauté for 2-3 minutes. Pour in the water and salt and put on the lid and move the vent to sealing. Pressure cook on high pressure for 5 minutes. Then let it sit for 10 minutes before doing a quick release.

Recipe Notes

  • I used milk instead of cream to keep it healthier and it still turned out super creamy!
  • Use a little bit of water to thin the gravy to your desired consistency if you find it has become dry or if you’re reheating. 
Nutrition Facts
Tandoori Paneer Bowl
Amount Per Serving
Calories 594 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 23g144%
Cholesterol 98mg33%
Sodium 136mg6%
Potassium 525mg15%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 8g9%
Protein 24g48%
Vitamin A 1416IU28%
Vitamin C 26mg32%
Calcium 784mg78%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.