Paneer Tikka Lunch Box

• 120 g paneer, cubed — Plain paneer cheese
• 100 g cooked brown rice — Cooked long-grain brown rice
• 80 g red pepper, sliced — Raw red bell pepper
• 90 g cucumber, sliced — Cucumber with peel
• 80 g Greek yogurt — Plain nonfat Greek yogurt
• 2 g garam masala — Garam masala
• 1.5 g paprika — Smoked paprika
• 12 g lime — Fresh lime juice
• 7 g cilantro, finely chopped — Fresh cilantro

Method

1. 1Marinate and sear the paneerWhisk the measured yogurt, garam masala, paprika, and lime; reserve half as dressing, coat the paneer with the other half.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Sear in a nonstick skillet over medium-high for 6 to 8 minutesSear in a nonstick skillet over medium-high for 6 to 8 minutes, turning until browned on three sides. Cool 5 minutes, then finely chop all cilantro and stir it into the reserved dressing.13 minLook for: Paneer has dry paprika-gold faces and the reserved cilantro yogurt remains cool and thick.Safety: Use a splatter guard and do not pack hot paneer against the chilled red pepper and cucumber.
3. 3Prepare the cooked brown rice and red pepper and cucumberAdd the cooked brown rice and 15 g water to a skillet, cover, and heat over medium for 2 to 3 minutes, stirring once, until 165°F.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Spread it on a clean plate to coolSpread it on a clean plate to cool until no longer warm. Wash, seed, and thinly slice the red pepper; wash and thinly slice the cucumber; blot both dry.Look for: The cooked brown rice and red pepper and cucumber are ready to pack and free of pooled moisture.Safety: Wash the red pepper and cucumber and cool any reheated cooked brown rice promptly before packing.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Pack the lunch boxPack the paneer, cooked brown rice, and red pepper and cucumber in separate sections. Keep the remaining Greek yogurt, garam masala, paprika, lime, and cilantro in a sealed cup.1 minLook for: The paneer, cooked brown rice, and red pepper and cucumber remain distinct.Safety: Refrigerate the closed box promptly.
7. 7Prepare the serving area — part 2Set out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8ServeAdd all the Greek yogurt, garam masala, paprika, lime, and cilantro immediately before eating and consume the paneer, cooked brown rice, and red pepper and cucumber together.30 secLook for: Crisp texture remains in the red pepper and cucumber, and the paneer stays moist.Safety: Do not leave the box at room temperature longer than 2 hours.