Paneer Buddha bowl
Revel in the vibrant colours and rich flavours of our paneer Buddha bowl. Golden, pan-fried paneer pairs with crisp, fresh vegetables, creamy avocado, and juicy mango. For a finishing touch, drizzle with our aromatic sesame-soy dressing.
Ingredients
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Apetina® Paneer, halved lengthwise and cut into 12 cubes
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450 g |
|---|---|
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Ground cumin
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½ tsp |
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Coriander seeds
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½ tsp |
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Powdered ground turmeric
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½ tsp |
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Powdered chillies
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½ tsp |
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Sesame seeds
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1 tsp |
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Salt
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¼ tsp |
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Vegetable oil
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2 tbsp |
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Butter
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1 tbsp |
Bowl
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Carrots, skin removed and peeled into ribbons
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3 |
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Cucumber, peeled into ribbons, seeds discarded
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1 |
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Avocado, sliced lengthwise
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1 |
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Romaine lettuce
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1 |
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Mango, diced
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1 |
Dressing
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Toasted sesame oil
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2 tbsp |
|---|---|
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Runny honey
|
1 tsp |
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Soy sauce
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4 tsp |
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Sesame seeds, toasted
|
1 tsp |
Instructions
Paneer
Bowl
Dressing
FAQ: Questions about paneer Buddha bowl
We have answered your most common questions to help you make the paneer Buddha Bowl and savour every mouthful.
What is a paneer Buddha bowl?
How should I store the paneer Buddha bowl?
Can I make the paneer Buddha bowl in advance?
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Tips: Perfecting your paneer Buddha bowl
With these practical tips, you can learn how to refine every element of your paneer Buddha bowl.
Golden paneer made simple
To get that perfect caramelised crust and deep flavour in your paneer Buddha bowl, pan-frying is the way to go. Heat coconut oil in a large frying pan over a medium temperature. Then, add the paneer cubes and let them fry until they turn golden. You might need to do this in batches to give each piece space to crisp up. Let the paneer cook undisturbed for a few minutes on each side to develop a good crust. Once each cube is golden and crispy, remove it from the pan and set it aside for your Buddha Bowl.
Artful vegetable ribbons
To make ribbons from carrots and cucumbers, start by using a vegetable peeler. Hold the end of a washed and peeled carrot or cucumber and gently peel long, thin strips away from you. Apply even pressure to get uniform ribbons and continue until you reach the core of the carrot or the seeds of the cucumber. The cucumber’s seedy core can be discarded as it is watery and less firm. For a more precise cut, you can use a mandoline slicer. Adjust it to a thin setting and carefully slide the vegetable along the slicer using the safety guard to protect your fingers.
Paneer Buddha bowl with colourful vegetables and sweet mango
The paneer Buddha bowl is a treat for anyone who loves Indian cuisine. Pan-fried paneer, creamy avocado, sweet mango, and fresh vegetables come together to create a bowl full of diverse textures and flavours. With our recipe for paneer Buddha bowl, we embrace simple ingredients and preparations that still deliver plenty of flavour. It takes about 15 minutes to prepare, meaning you can easily make a bowl for a weekend lunch or a simple weekday dinner.
Pan-fried paneer with aromatic spices
To make the best paneer Buddha bowl, the paneer needs to be cooked perfectly. Frying it in a hot pan allows it to develop a tempting golden crust on all sides, which contrasts beautifully with its soft, creamy interior. The paneer is seasoned carefully with cumin, coriander, turmeric, and chilli powder. Cumin adds a warm, nutty flavour, while coriander offers a hint of citrus and floral notes. Turmeric provides a vibrant yellow hue and a mild, bitter flavour, and chilli powder introduces a spicy kick. The seasoned paneer complements the crisp, fresh vegetables in the bowl, making each bite much more tempting.
Asian-inspired dressing with soy and sesame oil
Drizzled with our special sesame-soy dressing, the bowl receives a delightful salty, umami, and nutty finish. The dressing combines toasted sesame oil, runny honey, and soy sauce to create a deep, savoury flavour. The toasted sesame oil brings a rich, nutty taste, while the runny honey introduces a hint of sweetness that balances the saltiness of the soy sauce. The dressing pairs perfectly with the smooth paneer and crisp vegetables. A sprinkle of toasted sesame seeds adds a satisfying crunch and further boosts the nutty essence.
A creative spin on a traditional dish
The paneer Buddha bowl offers an inventive twist on a classic dish. By combining the much-loved Indian cheese, paneer, with the modern Buddha bowl, this meal seamlessly blends different cooking traditions for a delicious result. Buddha bowls are known for their mix of fresh vegetables, legumes, and chickpeas. We make sure to honour that tradition while also adding crispy paneer cheese seasoned with warm spices like cumin, coriander, turmeric, and chilli. Enjoy it the same way you would a traditional Buddha bowl: as a filling lunch or a light dinner with friends and family.
Explore a similar dish with our tasty salmon poke bowl. Salad recipes are also an excellent way to mix fresh vegetables and cheese. Consider preparing a couscous salad with mint or a summer salad with quinoa.
Put your own spin on it
While the combination of crisp vegetables and sweet mango is great in its own right, there are countless ways to put your spin on it. You could add roasted vegetables such as sweet potatoes or sweet peppers to give the bowl a heartier feel. When roasted in the oven, they caramelise, which gives them a sweet flavour. You might also swap out the mango for grilled pineapple for a more intense, smoky sweetness.
If you prefer more crunch in your paneer Buddha bowl, a handful of toasted nuts or seeds, such as cashews or pumpkin seeds, would add extra texture. They also enhance the nutty taste, embracing the notes of the sesame seeds.
