Name: Paneer and vegetable skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz paneer, cut into 1-inch cubes; 1/4 cup basmati rice; 1/2 cup water; 1/2 medium red onion, cut into 1-inch chunks; 3/4 green bell pepper, cut into 1-inch chunks; 1/2 tsp olive oil; 1 tsp garam masala; 1/2 tsp salt; 3/4 tsp lemon juice

Ingredients

9 items

4 oz paneer, cut into 1-inch cubes
¼ cup basmati rice
½ cup water
½ medium red onion, cut into 1-inch chunks
¾ green bell pepper, cut into 1-inch chunks
½ tsp olive oil
1 tsp garam masala
½ tsp salt
¾ tsp lemon juice

Instructions

Prep 20 min · Cook 15 min

Place wooden skewers in a shallow dish of water to soak for 20 minutes to prevent burning while grilling.
While skewers soak, combine the rice, water, and a pinch of the salt in a small saucepan over high heat. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 12 minutes. Remove from heat and let rest covered for 5 minutes.
In a bowl, toss the paneer cubes, onion chunks, and bell pepper chunks with the olive oil, garam masala, and the remaining salt until evenly coated. Thread the paneer and vegetables onto the soaked skewers, alternating pieces.
Heat a grill pan over medium high heat. Place the skewers on the hot pan and cook for 12 minutes, turning occasionally to brown all sides, until the paneer is golden with charred edges and the onion has softened. Done when paneer is golden and onion is tender.
Fluff the rice with a fork and place on the plate. Top with the hot skewers and drizzle the lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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