Fried Paneer with Beetroot Rice
- Michaelas
- 6 days ago
- 3 min read
Beetroot Rice with Paneer – Vegetarian, Protein-Packed & Easy
Let’s be honest: With over 400 recipes on Michaelas, it’s simply impossible to cook each one regularly.
But every now and then, I stumble upon one of my own recipes and genuinely wonder: “Why don’t I eat this more often?!”
That’s exactly how I felt again with my beetroot rice. It's been on the blog for a while and has always been a bit of a colour explosion.
But now comes the cherry on top – or rather: the protein crown in the form of fried & marinated paneer.
Paneer – my new kitchen star
For a long time, I completely overlooked it at the supermarket – or more accurately: it simply wasn’t there. But ever since I discovered this Indian fresh cheese, everything changed. Paneer is now a regular in my kitchen – and for good reason! Especially when it gets to bathe in a spiced yoghurt marinade before frying.
Paneer is packed with easily digestible protein that keeps you pleasantly full – perfect for anyone looking after their muscles, energy levels or hormone balance (yes, you know I speak from experience). Since paneer is usually low in lactose, it’s also well tolerated by many who struggle with regular cheese.
The earthy sweetness of beetroot, the tangy-spiced yoghurt and the creamy paneer – this combo is not only a feast for the eyes, but also a flavour hit.
Ever cooked with paneer before?
Ingredients:
300 g paneer
2 tbsp Greek yoghurt
5 cm fresh turmeric (or 1 tsp ground turmeric)
1 garlic clove
A little lemon zest
1 tbsp sesame oil + extra for frying
Salt, pepper
A dash of soy sauce (optional)
2 tbsp slivered almonds
Fresh parsley
Servings: 2 - 3 Servings
Effort: Medium A little time is needed for a proper dinner – but most of it is passive (the rice bakes in the oven, the paneer marinates).
Nutritional Value: High Paneer provides high-quality protein, calcium, and is low in lactose – perfect for a balanced vegetarian diet.
Michaela's Opinion: Honestly, I wonder why I don’t make this dish every day – it’s simple, filling, and the colour and flavour are an instant mood booster on your plate.
Instructions:
1) Prep the marinade: In a freezer bag or bowl, combine yoghurt, grated turmeric, crushed garlic, lemon zest, sesame oil, salt, pepper and soy sauce.
2) Marinate the paneer: Cut the paneer into cubes and place in the marinade. Mix well and let sit in the fridge for at least 20 minutes.
3) Cook the rice: Meanwhile, prepare the beetroot rice according to the recipe. Bake in the oven at 200 °C (top/bottom heat) for 30–35 minutes.
4) Toast almonds: Dry-roast the slivered almonds in a pan until golden brown and set aside.
5) Fry the paneer: Heat a bit of oil in a pan. Remove the paneer from the marinade and fry on all sides until golden (about 5–7 minutes).Optional: Thread onto skewers – looks great and is perfect for guests!
6) Assemble and serve:Spoon the beetroot rice onto plates. Add the paneer on top, sprinkle with almonds and parsley. Optional: a squeeze of lemon ties it all together.
Michaelas Tip: 👉 You can also grill the paneer in an air fryer or oven.
👉 No fresh turmeric? Ground turmeric works great too.
👉 Prep the marinade the day before for even more flavour!
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