Bowls remain popular because every component can be prepared ahead and assembled to taste. This Indian version pairs softly spiced palak paneer with millet and a cool cucumber finish.
Prep
20 min
Cook
25 min
Total
45 min
Yield
Serves 3
Meal bowlMeal prepVegetable-forward
Make it
Method
01
Blanch spinach for 90 seconds, cool and blend to a coarse purée.
02
Sauté cumin and onion in oil, add tomato and cook until soft. Stir in spinach, salt and chilli.
03
Add paneer and simmer for 4–5 minutes, loosening with a little water if needed.
04
Divide warm millet among bowls, add palak paneer and cucumber, then finish with lemon.
Kitchen notes
Do not overcook the blanched spinach; a short cook keeps the colour lively.
Use firm tofu instead of paneer for a dairy-free bowl.
Product links appear only for items currently ready in the public market. Availability, pack size and price may change with the season.
Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.