15 min · 1 serving · @Masterchef kriti dhiman
Masala Paneer Bowl
Charred masala-spiced paneer slices with kasuri methi served over a cool, creamy hung curd salad of julienned carrot and cucumber with garlic and black salt.
Nutrition per serving
- 455 kcal
- 30 g protein
- 14 g carbs
- 31 g fat
Ingredients
- 25 g carrot, julienned
- 30 g cucumber, julienned
- 120 g hung curd
- ½ garlic clove, grated
- ¼ tsp black pepper
- ½ tsp black salt
- 100 g low-fat paneer, thinly sliced
- 1 tbsp mustard oil
- ½ tsp degi mirch powder
- 1 pinch turmeric
- ½ tbsp kasuri methi
- 1 pinch garam masala
- 1 pinch salt
Steps
- Mix the hung curd with the garlic, black pepper and black salt, then fold in the carrot and cucumber.
- Coat the paneer slices with mustard oil, degi mirch, turmeric, kasuri methi, salt and garam masala.
- Cook the paneer in a hot pan until charred on both sides.
- Spoon the creamy salad into a bowl and top with the grilled paneer.
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