Indian Paneer-Style Cottage Cheese Tikka Bowl

Ingredients

• 24 oz cottage cheese (small curd, drained)
• 1 cup plain whole-milk yogurt
• 3 tbsp tandoori spice blend (single-brand spice mix of ground coriander, cumin, paprika, turmeric, ginger, cayenne)
• 1 tsp garam masala
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 3 tbsp lemon juice
• 3 tbsp avocado oil
• 2 cups basmati rice
• 1 cup, packed fresh mint leaves
• 1/2 cup, packed fresh cilantro leaves
• 2 green chilies (such as serrano), stemmed
• 2 red onion, one sliced into rings, one diced
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt
• 1/4 cup toasted pumpkin seeds(optional)

Instructions

1. 1

   Press the drained cottage cheese between paper towels for 10 minutes to remove excess moisture, then gently pat dry.

2. 2

   Whisk the yogurt, tandoori spice blend, garam masala, ginger, garlic, 2 tbsp lemon juice, 1 tbsp avocado oil, turmeric, and 1 tsp salt in a large bowl. Fold in the cottage cheese, diced red onion, and bell pepper, coating everything well. Cover and marinate in the refrigerator for 25 minutes.

3. 3

   Meanwhile, rinse the basmati rice and cook it with 3 cups water and 1/2 tsp salt in a covered pot: bring to a boil, reduce to low, and simmer 15 minutes, then rest off heat 5 minutes and fluff.

4. 4

   While the rice rests, make the mint chutney: blend the mint, cilantro, green chilies, remaining 1 tbsp lemon juice, and 1/2 tsp salt with 2 tbsp water until smooth.

5. 5

   Heat 2 tbsp avocado oil in a large skillet or grill pan over medium-high heat. Add the marinated cottage cheese and vegetables in a single layer and cook 8-10 minutes, turning pieces carefully every 2-3 minutes, until charred in spots and heated through.

6. 6

   Serve the grilled cottage cheese and vegetables over the basmati rice, drizzle with mint chutney, top with red onion rings, and scatter toasted pumpkin seeds over each bowl.