Paneer tikka bowl
North Indian street-food classic — marinated paneer cubes seared with peppers + onion, served over basmati with yogurt-spice marinade.
⏱ 30min✂ 15prep.👤 1porz.🧊 2dfrigo620kcal32 gP58 gC28 gF
VegetarianoHalal
Micro per porzione
% dell'assunzione giornaliera adulto (FDA/EFSA media)
- Ferrorecipes_catalog.micros.rda_template
- Calciorecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zincorecipes_catalog.micros.rda_template
Ingredienti
- •200 g paneer, cubed
- •80 g yogurt greco
- •2 tbsp tandoori spice mix
- •1 tbsp succo di limone
- •150 g basmati rice (cooked)
- •50 g cipolla rossa
- •100 g peperone
- •1 tbsp olio d'oliva
- •2 tbsp fresh cilantro
Passi
- 1.Mix yogurt, tandoori spice and lemon juice in a bowl. Toss paneer cubes through, marinate 15 min.
- 2.Slice red onion and bell pepper into 2 cm chunks.
- 3.Heat olive oil in a wide pan on high. Add paneer + marinade and sear 4 min until edges char.
- 4.Add onion + pepper, toss another 4 min until softened but still bright.
- 5.Plate cooked basmati, top with paneer + veg, scatter cilantro.
Traduzione in corso — versione inglese mostrata.