Paneer Veggie Skewers & Lemon Cashew Ghee Rice

Prep: 50 MINS

Prep: 50 MINS

Cook: 30 MINS

Cook: 30 MINS

Total Time: 1 HR 20 MINS

Total Time: 1 HR 20 MINS

Yield: 4 SERVINGS

Yield: 4 SERVINGS

INGREDIENTS:

Paneer Veggie Skewers:

  • 3 cups Butternut squash, peeled and cut into 1-inch cubes
  • 16 oz Paneer, cut into 1-inch cubes
  • 1 large White onion, cut into 1-inch pieces
  • 2 large Green bell peppers, cut into 1-inch pieces
  • Neutral oil or melted ghee, for brushing

Marinade:

  • 1 cup Plain full-fat Greek yogurt
  • 2 tbsp Ginger-garlic paste
  • 1½ tbsp Lemon juice
  • 1½ tbsp Neutral oil
  • 2 tsp Kashmiri chili powder
  • 2 tsp Ground coriander
  • 2 tsp Garam masala
  • 1 tsp Ground cumin
  • 1 tsp Kasuri methi, crushed
  • 1 tsp Kosher salt

Lemon Rice:

  • 1½ cups Daawat Traditional Basmati Rice, washed and soaked 15 mins
  • 1¾ cups Water
  • 3 tbsp Ghee, divided
  • ⅓ cup Raw cashews
  • 1 tsp Black mustard seeds
  • 1 small Green chili, thinly sliced
  • 8-10 Fresh curry leaves
  • ¼ tsp Turmeric
  • 1 Lemon, zested and juiced
  • ⅓ cup Crispy shallots
  • 2 tbsp Cilantro, chopped
  • ¾ tsp Kosher salt, divided

Cook:

  1. Bring a medium pot of salted water to a boil. Add butternut squash and par-cook for 3-4 minutes until just beginning to soften but still firm. Drain well and let cool completely.
  2. In a large bowl, whisk together all marinade ingredients. Add cooled butternut squash, paneer, white onion, and green bell pepper. Gently toss until evenly coated. Cover and refrigerate for 30 minutes.
  3. If using wooden skewers, soak 8 skewers in water for at least 20 minutes. Thread the marinated ingredients onto 8 skewers, arranging butternut squash, white onion, paneer, more white onion, and green bell pepper in a repeating pattern.
  4. Preheat a grill or grill pan over medium-high heat. Lightly brush skewers with oil or melted ghee. Cook for 8-10 minutes, turning every 2 minutes, until paneer and vegetables are lightly charred and squash is tender.
  5. Add soaked and drained rice, water, ½ tsp salt, and 1 tbsp ghee to a medium saucepan. Bring to a simmer, cover, and reduce heat to low. Cook for 12-13 minutes.
  6. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork.
  7. Transfer approximately one-third of the cooked rice to a bowl and leave it plain.
  8. Heat remaining 2 tbsp ghee in a large skillet over medium heat. Add cashews and cook for 2-3 minutes, stirring frequently, until golden.
  9. Add mustard seeds. Once they begin to pop, add green chili and curry leaves. Cook for about 30 seconds until fragrant.
  10. Reduce heat to low and stir in turmeric and remaining salt. Add the remaining two-thirds of cooked rice and gently fold until rice is evenly yellow.
  11. Turn off heat. Add lemon zest and most of the lemon juice, fold to combine. Taste and adjust lemon juice or salt as needed.
  12. Arrange yellow lemon rice and reserved white rice together on a serving platter, keeping colors partially distinct. Top with toasted cashews, crispy shallots, and cilantro. Serve with paneer veggie skewers and lemon wedges.