Bowl or wrap? Why not both? The building blocks for are inspired by Tandoori Indian flavors, and can be served with rice in a bowl, or with roti or naan wrap. Either way, the flavor and nutrition quotient is through the roof!
- Cut paneer into small cubes and boil in salted water for about 5 minutes (or until they become light and start to float. You will need about 2 cups.
- Shred cabbage (2 cups) and steam in the microwave for 3 to 4 minutes.
- Flavor the cabbage with lemon juice, salt and black pepper. Store in refrigerator.
- Cut 1 large onion and 1 large bell pepper into thin long strips.
- Make marinade with 1 cup greek yogurt, 1/4 cup lemon juice, 1 tbsp each ginger and garlic paste, 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste.
- Thin out the marinade with a little water if needed.
- Pour over paneer cubes and onion, bell peppers in separate baking dishes.
- Coat well using your hands and let everything sit in the refrigerator for at least 2 hours.
- Once marinated well, bake paneer in the oven at 350 degrees for 15 to 20 minute. Line the pan with oiled aluminium foil before baking paneer.
- Saute the marinated veggies in a 2 tbsp oil until cooked well.
- Slice 2 roma tomatoes into medium sized wedges.
- Prepare or buy, green (cilantro-mint) and brown (tamarind date) chutneys.
- Cook brown or white rice in an Instant Pot.
- Arrange the bowl using all the ingredients as shown. Drizzle the chutneys & top with a little mixed veg pickle.
- Alternatively, heat up the roti or naan on a griddle, stuff with paneer, onion and bell pepper mixture, and drizzle the chutneys. Serve cabbage, tomatoes and pickle on the side with a drizzle of chutneys.
Cooking Time: 45- 50 minutes
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