- Ready In: 43 mins
- Prep Time: 10-15 mins
- Cook Time: 33-35 mins
Ready to try your hand at Indian cooking? Our version of Tandoori Paneer is mild enough for your baby, and she’ll love the taste of this Indian cheese, with its trademark lemon zing. You should be able to find Paneer at your grocery store or specialty market. This satisfying meal will warm baby’s tummy on a chilly fall or winter day.
- Calories: 207
- Fat: 13g
- Protein: 11g
- Sodium: 407mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Cholesterol: 31mg
Nutritional Information (per serving)
- 1 cup brown basmati rice
3 cups water
1 teaspoon cinnamon
1 teaspoon turmeric
2 teaspoon garam masala
1 teaspoon sea salt
fresh ground pepper to taste
2 tablespoons extra virgin olive oil
1/2 pound paneer cheese, diced
1 tablespoon lemon juice (1/2 of a lemon)
1 cup cauliflower florets, steamed
3/4 cup plain whole milk yogurt
- Rinse rice in three changes of water.
- Bring water to a boil, reduce to a simmer and cover. Cook for 30 minutes.
- Also steam cauliflower in a separate pot until fork tender (approx. 10 minutes)
- In a bowl, combine cinnamon, turmeric, garam masala, salt, pepper and 1 tablespoon oil. Mix until combined.
- Add in paneer and lemon juice and mix together gently. Let marinate for 10 minutes.
- Heat remaining 1 tablespoon of oil in a pan over medium heat.
- Add paneer mixture and stir. Saute for 3-5 minutes, stirring often.
- In a large bowl, mix together cooked rice, cooked paneer, cooked cauliflower and yogurt.
- For younger babies, puree in a food processor to desired consistency.