Paneer Tikka Rice Bowl (Air Fryer version)
Paneer Tikka Rice Bowls are a flavorful, satisfying option for weeknight dinners or meal prep. This is like an Indian Chipotle bowl - loaded with air-fried paneer tikka, crisp lettuce, a refreshing cucumber salad, flavorful cilantro corn rice, and a drizzle of creamy cilantro mint garlic sauce.
Servings: 4 servings
Ingredients
For Marinade
- 3/4 cup whole milk Greek yogurt or regular yogurt works
- 1 1/2 tsp Kashmiri chili powder or paprika
- 1 tbsp besan gram flour
- 1 tbsp dry Kasoori Methi fenugreek leaves
- 1 tbsp lemon juice.
- 3/4 tsp salt
- 1 tbsp avocado oil
- 1 inch ginger grated
- 3 large cloves garlic grated
Add to Marinade
- 8 ounces paneer cubed into 1-inch cubes
- 1/2 green bell pepper cubed into 1-inch cubes
- 1/2 red bell pepper cubed into 1-inch cubes
- 1 cup red onion cubed into 1-inch cubes
For Cilantro Mint Garlic Sauce
- 1 cup Greek yogurt regular yogurt, whole milk or 2% works
- 1 dollop sour cream
- 6 tbsp cilantro
- 2 tbsp mint
- 2 garlic cloves
- 2-3 Thai green chilies or 1/2 serrano/jalapeno
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- salt to taste
- 1/8 tsp black pepper
- 1 tbsp water to thin out as needed
For Cucumber Salad
- 1 cup cucumber chopped
- 2-3 tbsp cilantro chopped
- Juice of 1/2 a lime more if needed
- 1/2 tsp chat masala
For Cilantro Corn Rice
- 3 cups 1-day-old cooked white basmati rice ~ 1 cup uncooked white rice
- 1 tbsp oil
- 2 cloves garlic chopped
- 1 large green chili slit
- 6 tbsp fresh cilantro chopped
- 1/2 cup fire-roasted corn rinsed & drained
- salt as needed
- squeeze of lime juice
To Assemble Paneer Tikka Rice Bowl (makes 4 servings)
- Add rice to a bowl
- Add crisp lettuce chopped
- Add cucumber salad
- Add paneer & veggies
- Drizzle cilantro mint sauce
- Garnish for Paneer - lemon juice sprinkle of chat masala, chopped cilantro
Instructions
- Marinate Paneer & Veggies: In a bowl, whisk together all the marinade ingredients. Add paneer, red onion, and bell peppers. Toss everything well to coat. Cover and refrigerate for at least 30 minutes, or overnight.
- Make the Cilantro Mint Garlic Sauce: Add all sauce ingredients to a mini food processor and blend until smooth - but not too runny. Refrigerate until ready to use.
- Prepare the Cucumber Salad: In a bowl, combine chopped cucumbers, lime juice, chaat masala, cilantro, and salt. Mix well and set aside.
- Make the Cilantro Corn Rice: Heat oil in a pan. Add garlic and green chilies, sauté for a minute, then stir in chopped cilantro. Add day-old rice and drained corn. Cook for 2-3 minutes, or until the rice is heated through, and then add freshly squeezed lime juice. Turn off the stove.
- Air Fry the Paneer: Line your air fryer with parchment paper. Air fry the paneer and veggies at 400°F - 6 minutes on one side, flip, then 4 minutes on the other. Do NOT overcook the paneer. Cook in batches if needed.
Video
Notes
- Air Fryer Used: I use the Cuisinart Toaster Oven Air Fryer. Air fryer models may vary, so keep an eye on cook time and adjust as needed.
- Paneer: Use store-bought paneer. Avoid overcooking—it turns chewy fast.
- Rice Tip: Day-old rice works best for this recipe. You can also use frozen white or brown rice for a shortcut.
- Serving Suggestion: Serve the bowls with hot paneer and rice.
Nutrition
Calories: 611kcal | Carbohydrates: 70g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 619mg | Potassium: 447mg | Fiber: 4g | Sugar: 8g | Vitamin A: 985IU | Vitamin C: 44mg | Calcium: 410mg | Iron: 3mg