Peri Peri Paneer Bowl ~ peri peri grilled paneer steak with creamy mushroom sauce, herbed rice, and crunchy sautéed veggies 😍❤️
A perfect bowl recipe to impress your loved ones, this is the definition of a wholesome meal & its a FLAVOUR BOMB!
Enjoy & Happy Weekend!! If you have any recipe requests for KZread please let me knoww♥️
Time Stamps :
0:00 - Intro
0:36 - Ingredient list
0:42 - Paneer Marination
1:14 - Veggie Marination
1:28 - Mushroom Peri Peri Sauce
2:23 - Paneer Pan-fry
2:44 - Veggie Stir-fry
2:52 - Herbed Rice
3:07 - Assembly
3:28 - Taste Test
4:01 - Thankyou for watching!
Ingredients :
For the Herbed Rice :
Short Grain Rice - 1 Cup
Butter - 1/2 Tbsp
Coriander - 1 Tbsp
Lime Juice - 2 Tsps
For the Sauce :
Olive Oil - 2 Tbsps
Mushroom - 150g
Garlic - 3 Cloves
Butter - 3 Tbsps
AP Flour - 3 Tbsps
Milk - 1.5 - 2 Cups
Salt & Pepper - to Taste
Peri Peri Pwd - 3-4 Tsps
Sugar - A pinch
Coriander - 1 Tbsp
Lime Juice - 2 Tsps
For the Peri Peri Paneer :
Paneer - 400g
Salt & Pepper - to Taste
Olive Oil - 2-3 Tbsps
Peri Peri Pwd - 1-1.5 Tbsps
Cornstarch - 1-1.5 Tbsps
For the Sautéed Veggies :
Broccoli - 1/2 Head/ 12-15 Florets
Carrot - 2 Medium
Yellow Zucchini - 1 Medium
Mixed Herbs - 1 Tbsp
Salt & Pepper - to Taste
Olive Oil - 2-3 Tbsps
Process :
* For the Paneer Marinate - Cut even sized paneer slabs and place it on a plate
* Season with salt, pepper, peri peri powder, oil & cornflour on all sides & rub it in thoroughly - cover & set it aside for atleast 30 mins (You can choose to marinate it overnight in the fridge as well)
* Once marinated, add some oil to a pan & grill or pan fry the paneer until it’s golden brown from all sides - I have used a non-stick tawa to pan fry my marinated paneer today
* Once done, take it off the heat & set it aside for later
* For the Sautéed veggies, to a large bowl, add in all the veggies - carrots, blanched broccoli florets & yellow zucchini
* Season with salt, pepper, mixed herbs & olive oil - toss it well & set it aside for 20 mins
* Once marinated, stir fry the veggies in batches with some oil until they are cooked yet crunchy - check for salt & season again if needed
* For the Herbed Rice - add butter, coriander & lime juice to hot cooked rice - fluff it up & set aside for later
* For the Mushroom Sauce, heat up some olive oil in a saucepan & add in the thinly sliced mushrooms
* Sauté on high heat until they lose their moisture & add in the finely chopped garlic & chilli flakes - give it a mix
* Make some space in the pan & add in the butter along with all purpose flour - mix well & cook the roux until the raw smell of the flour disappears
* Add the milk in parts into the pan & whisk continuously - make sure that the sauce is smooth & lump-free
* Allow the sauce to thicken slightly before adding in salt & pepper to taste along with peri peri powder, coriander leaves & lime juice - you can adjust the consistency of the sauce as per your preference using more or less milk as needed
* To Assemble : to a plate, place a bowl in the centre & add rice on the rim of the bowl making a cavity in the centre
* Add sautéed veggies to the empty cavity, place a paneer slab & pour over the steaming hot mushroom sauce - Garnish with fresh parley or coriander leaves & Enjoy 🍛✨
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