Black Pearl Medley® Tikka Masala Bowl

Ingredients

Water or stock2 quarts
InHarvest Black Pearl Medley®2 pounds
Turmeric, ground1 tablespoon
Ginger, ground2 tablespoons
Salt, kosher2 tablespoons
Yogurt, plainlowfat4¼ cups
Tomato sauce4¼ cups
Curry powder¾ cup
Cheese, paneerunsalted, cut into ¾” cubes5½ pounds
Oil, vegetables1 cup
Carrots, sliced1⁄4-inch slices6 pounds
Bell peppers, red1⁄4-inch slices4¼ pounds
Chickpeas8½ cups

Instructions

  1. Bring liquid to a boil.
  2. Place the contents of a 2-pound bag of InHarvest Black Pearl Medley® into a 2 1⁄2-inch full hotel pan. Add turmeric, ginger, 1 tablespoon of salt and hot liquid to the pan, stirring to distribute the spices.
  3. Cover with foil and bake in a 350° F oven for 45 minutes or until liquid is absorbed and rice is tender.
  4. Hold, covered, in a warmer or steam table.
  5. Combine yogurt, tomato sauce, curry powder and remaining 1 tablespoon salt. Blend well. Sauce may be made ahead of time and refrigerated.
  6. Place cheese and sauce in a hotel pan. Cover and heat in a 350° F oven to 165° F, about 20 minutes.
  7. Hold hot for service.
  8. Toss the carrots, bell peppers and chickpeas with oil, lay out on a sheet pan and roast in a 400° F oven for 20 minutes or until the vegetables are tender. Place in a steam table pan and hold hot for service.
  9. To assemble, place an 8-ounce spoodle of rice in a serving bowl. Top with an 8-ounce spoodle of vegetable mixture. Top vegetables with #8 scoop of paneer cheese/sauce mixture.

Recipe Notes

Yield: 34 bowls

Recipe Tip*

The Meat/Meat Alternate contribution is calculated on an ounce to ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.