Скачать или смотреть Creamy Almond Sauce Paneer Bowl

Nourishing, satisfying and you can prep in advance 😍 Give it a try and you'll be making it on repeat!

Ingredients:
Herbed Rice:
1 cup Cooked Short Grain Rice
½ tablespoon Butter
1 tablespoon Fresh Coriander, chopped
2 teaspoons Lime Juice
Salt, to taste

Creamy Almond Tomato Sauce:
2 tablespoons Oil
3 tablespoons Almonds, soaked & peeled
1 small Onion, diced
3 small Tomatoes, pureed
2 Kashmiri Red Chillies, soaked in hot water
3 cloves Garlic, diced
¼ cup Cream
1 teaspoon Coriander Powder
1 teaspoon Chilli Flakes
1 teaspoon Oregano
1 teaspoon Cumin Powder
A pinch of Sugar
1 tablespoon Fresh Coriander, chopped
2 teaspoons Lime Juice
Salt and Pepper, to taste

Paneer Steak:
200g Paneer
Salt and Pepper, to taste
1½ tablespoons Cornstarch
½ teaspoon Red Chilli Powder

Sautéed Veggies:
½ head Broccoli, cut into florets
2 medium Carrots, peeled into ribbons
1 medium Yellow Zucchini, peeled into ribbons
Salt and Pepper, to taste
2-3 tablespoons Olive Oil

Procedure:
Herbed Rice:
Steam the short-grain rice with salt for 15-20 minutes until it is well cooked. Once the rice is cooked, mix in the butter chopped fresh coriander, and lemon juice.

Paneer Steak:
Place the block of paneer in a bowl of hot water with a pinch of salt. Let it soak for 20-30 minutes to soften.
Remove the paneer from the water and pat dry with a clean kitchen towel.
Score the block of paneer by making shallow cuts across the surface.
In a bowl, mix salt, pepper, cornstarch, a bit of oil, and red chilli powder to create a marinade.
Rub the marinade all over the paneer, ensuring it’s evenly coated.
Heat a pan over medium heat and add a little oil.
Fry the paneer block on all sides until it’s golden brown and crispy, about 2-3 minutes per side.
Once done, remove from heat and set aside.

Sautéed Vegetables:
Cut the broccoli into small florets.
Use a vegetable peeler to create ribbons from the zucchini and carrots.
Heat a pan over medium-high heat and add the olive oil.
Start by sautéing the broccoli florets until they are nicely charred, about 5-7 minutes. Season with salt and pepper.
Remove the broccoli from the pan and set aside.
In the same pan, sauté the carrot and zucchini ribbons for 3-4 minutes until slightly tender. Season with salt and pepper, then remove from heat.

Creamy Almond Tomato Sauce:
Soak the almonds and red chillies in hot water for about 30 minutes. Once soaked, peel the almonds and set aside.
Dice the onion and garlic. Puree the tomatoes.
Heat oil in a pan over medium heat.
Add the diced onions and sauté until softened.
Add the diced garlic and sauté for another 2 minutes until fragrant.
Add the tomato puree, soaked red chillies, almonds(soaked and peeled), coriander powder, chilli flakes, oregano, and cumin powder.
Cover and let it cook for 10-15 minutes on medium heat till the water evaporates.
Let the mixture cool slightly, then transfer it to a blender.
Blend until you have a smooth paste.
Return the paste to the pan, and adjust the seasoning with salt, pepper, and a pinch of sugar.
Stir in the cream and cook for another 2 minutes on low heat, then remove from heat.
Finish the sauce with lime juice and garnish with chopped coriander.

Assembly:
In one half of the tiffin box, make a bed with the sautéed carrot and zucchini ribbons. Place the charred broccoli florets on top.
On the other half, add the herbed rice, and place slices of the peri peri paneer steak alongside.
Serve with a generous portion of the creamy almond tomato sauce drizzled over the paneer.

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