Buddha Bowl With Sticky Tamarind Paneer
★★★★★ Rating

Buddha Bowl With Sticky Tamarind Paneer

Did someone say sticky paneer?
BUDDHA BOWL WITH STICKY TAMARIND PANEER
Golden crispy paneer coated in a sticky sweet, spicy and tangy tamarind glaze, piled onto grains with crunchy veg and a punchy dressing.
Fresh, vibrant and seriously satisfying.
👉 Save this for your next easy lunch or dinner ✨
What’s your favourite way to use paneer? Let me know below 👇
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
15

INGREDIENTS

  • 1 tbsp oil
  • 200g Param paneer, cubed
  • 1 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste
  • 1 tbsp honey

For the bowl:

  • 250g cooked grains (rice, quinoa or mixed grains)
  • 6 radishes, sliced
  • 1 carrot, grated or ribboned
  • 1 avocado, sliced
For the dressing
  • 2 tbsp Woolf's Kitchen Tamarind Garlic + Chilli Spice Paste
  • 1 tbsp rice vinegar (or apple cider/white wine vinegar)
  • 1 tsp honey
  • 1 tbsp neutral oil

To finish:

  • Lime wedges
  • Fresh coriander

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00

DIRECTIONS

  1. Heat the oil in a frying pan over a medium heat and when hot add the paneer. Fry until golden.
  2. Add the Tamarind, Garlic & Chilli Spice Paste and honey, and cook for 1–2 minutes until sticky and glazed.
  3. Combine the ingredients for the dressing.
  4. Build your bowls with the grains, then top with the radishes, carrot, avocado and paneer.
  5. Spoon over the dressing and finish with a squeeze of lime and herbs.
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