Paneer Tikka Rice Bowls

Paneer tikka rice bowls pair yogurt-spiced seared paneer with fluffy rice, crisp cucumber, juicy tomato, and fresh lemon for an easy vegetarian meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz paneer
• 0.5 cup plain yogurt
• 1 tbsp tikka spice blend
• 2 cups long-grain white rice
• 3 cups water
• 1 medium cucumber
• 1 medium tomato
• 1 medium lemon
• 1 tbsp vegetable oil
• 0.5 tsp kosher salt

Cooking instructions

1. Rinse the rice under cool water until the water runs mostly clear. Combine it with water and salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand covered for 5 minutes. (about 23 min) — Bring to a boil, then simmer on low
2. Cut the paneer into 1-inch cubes. In a bowl, stir the yogurt and tikka spice blend together, then coat the paneer evenly. Let it marinate for 10 minutes. (about 10 min) — Room temperature
3. Dice the cucumber and tomato. Cut the lemon into wedges. (about 5 min)
4. Heat the oil in a large nonstick skillet over medium heat. Add the marinated paneer in a single layer and sear, turning occasionally, until browned on several sides and hot throughout, about 8 minutes. (about 8 min) — Medium heat
5. Fluff the rice and divide it among four bowls. Top with the hot paneer, cucumber, and tomato. Serve with lemon wedges for squeezing. (about 2 min)