Paneer Shawarma Rice Bowl
Dive into a vibrant Paneer Shawarma Rice Bowl that's bursting with flavor! This hearty dish features succulent marinated paneer, perfectly spiced rice, and a zesty drizzle that brings everything together. Ideal for meal prep, it’s a delicious way to enjoy a little taste of the Middle East any day of the week!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Garlic - 5
- Onion - 1
- Tomatoes - 2
🥛Dairy & Eggs(1)
- Fresh cream - 1/2 cup (120 ml)
🫙Pantry Staples(1)
- Oil
🧂Spices & Seasonings(4)
- Coriander leavesoptional
- Coriander powder - 1 tsp (5 ml)
- Garam masala- 1/2 tsp (2.5 ml)
- Turmeric powder - 1/2 tsp (2.5 ml)
📦Other(3)
- Green chillies - 4
- Hot water
- Red chilli powder - 2 tsp (10 ml)
👨🍳 Instructions
- 1
Marinate the paneer cubes with salt and chilli powder.
- 2
Pan-fry them and keep aside.
- 3
In the same kadai, sauté garlic and green chillies.
- 4
Add finely chopped onions and sauté till they turn slightly golden brown.
- 5
Add tomato purée and cook till the oil separates.
- 6
Add hot water to adjust the consistency.
- 7
Add fresh cream and the pan-fried paneer.
- 8
Lastly, garnish with coriander leaves.
💡 Pro Tips
- ✓Marinate paneer for exactly 15-20 minutes - longer breaks down the protein structure due to salt's osmotic action, making it mushy instead of firm.timing15-20 minutes
- ✓Pan-fry paneer at medium heat (275-300°F) to develop a golden crust while keeping the interior creamy - higher temps create a tough exterior before the inside warms through.technique275-300°F
- ✓Cook tomato purée until oil separates (3-4 minutes) to break down pectin and concentrate flavors - this removes raw acidity and creates the proper base for cream integration.timing3-4 minutes
- ✓Add fresh cream off heat or at lowest setting to prevent curdling - dairy proteins coagulate above 180°F, breaking the smooth sauce texture.techniqueBelow 180°F
- ✓Use a 3:1 ratio of hot water to tomato base when adjusting consistency - this maintains flavor concentration while achieving the proper sauce coating ability.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Paneer Shawarma Rice Bowl
Dive into a vibrant Paneer Shawarma Rice Bowl that's bursting with flavor! This hearty dish features succulent marinated paneer, perfectly spiced rice, and a zesty drizzle that brings everything together. Ideal for meal prep, it’s a delicious way to enjoy a little taste of the Middle East any day of the week!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Garlic - 5
- Onion - 1
- Tomatoes - 2
🥛Dairy & Eggs(1)
- Fresh cream - 1/2 cup (120 ml)
🫙Pantry Staples(1)
- Oil
🧂Spices & Seasonings(4)
- Coriander leavesoptional
- Coriander powder - 1 tsp (5 ml)
- Garam masala- 1/2 tsp (2.5 ml)
- Turmeric powder - 1/2 tsp (2.5 ml)
📦Other(3)
- Green chillies - 4
- Hot water
- Red chilli powder - 2 tsp (10 ml)
👨🍳 Instructions
- 1
Marinate the paneer cubes with salt and chilli powder.
- 2
Pan-fry them and keep aside.
- 3
In the same kadai, sauté garlic and green chillies.
- 4
Add finely chopped onions and sauté till they turn slightly golden brown.
- 5
Add tomato purée and cook till the oil separates.
- 6
Add hot water to adjust the consistency.
- 7
Add fresh cream and the pan-fried paneer.
- 8
Lastly, garnish with coriander leaves.
💡 Pro Tips
- ✓Marinate paneer for exactly 15-20 minutes - longer breaks down the protein structure due to salt's osmotic action, making it mushy instead of firm.timing15-20 minutes
- ✓Pan-fry paneer at medium heat (275-300°F) to develop a golden crust while keeping the interior creamy - higher temps create a tough exterior before the inside warms through.technique275-300°F
- ✓Cook tomato purée until oil separates (3-4 minutes) to break down pectin and concentrate flavors - this removes raw acidity and creates the proper base for cream integration.timing3-4 minutes
- ✓Add fresh cream off heat or at lowest setting to prevent curdling - dairy proteins coagulate above 180°F, breaking the smooth sauce texture.techniqueBelow 180°F
- ✓Use a 3:1 ratio of hot water to tomato base when adjusting consistency - this maintains flavor concentration while achieving the proper sauce coating ability.ingredient3:1 ratio