This Millet Paneer Bowl is a modern, healthy take on grain bowls. Instead of rice or quinoa, it uses millets such as foxtail, little millet, barnyard, or kodo millet, which are rich in fibre, minerals, and slow-digesting carbs.
Topped with pan-seared or grilled paneer cubes, lightly spiced for flavour, the bowl is then layered with sautéed or fresh vegetables like broccoli, bell peppers, cucumber, and carrots. A simple dressing of lemon juice, olive oil, or yogurt-based dip ties everything together.
This bowl is versatile and customisable — you can make it more Indian with tadka-seasoned paneer and chutney, or global with hummus, avocado, or vinaigrette. It’s filling, gluten-free, and perfectly balanced with carbs, protein, healthy fats, and fibre.
Cook millet
Wash millet and soak for 15 minutes. Boil with water and salt until fluffy (15–20 mins). Fluff with fork.
Marinate paneer
Mix yogurt, spices, lemon juice, and salt. Coat paneer cubes and marinate for 15–20 minutes.
Grill paneer
Heat oil in a pan. Grill marinated paneer cubes until golden on edges. Keep aside.
Prepare veggies
Lightly sauté broccoli and bell peppers. Keep carrots, cucumber, and lettuce raw for crunch.
Assemble bowl
In a deep bowl, add a base of millet. Top with grilled paneer and arranged veggies. Drizzle dressing or dip.
Tips and Tricks
- Use seasonal vegetables for freshness.
- Add roasted seeds (pumpkin, sesame, flax) for crunch.
- Replace paneer with tofu for a vegan version.
- Cook millet in vegetable broth for extra flavour.
- Assemble just before serving to keep veggies crisp.
Frequently Asked Questions
Foxtail, little millet, or barnyard millet — all work well.
Yes, cook millet and grill paneer in advance. Assemble when serving.
Mint-coriander chutney mixed with yogurt makes a great dip-style dressing.
