Ingredients
| Water or stock | 2 quarts |
| InHarvest Black Pearl Medley® | 2 pounds |
| Turmeric, ground | 1 tablespoon |
| Ginger, ground | 2 tablespoons |
| Salt, kosher | 2 tablespoons |
| Yogurt, plainlowfat | 4¼ cups |
| Tomato sauce | 4¼ cups |
| Curry powder | ¾ cup |
| Cheese, paneerunsalted, cut into ¾” cubes | 5½ pounds |
| Oil, vegetables | 1 cup |
| Carrots, sliced1⁄4-inch slices | 6 pounds |
| Bell peppers, red1⁄4-inch slices | 4¼ pounds |
| Chickpeas | 8½ cups |
Instructions
- Bring liquid to a boil.
- 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.
- Cover with foil and bake in a 350° F oven for 45 minutes or until liquid is absorbed and rice is tender.
- Hold, covered, in a warmer or steam table.
- Combine yogurt, tomato sauce, curry powder and remaining 1 tablespoon salt. Blend well. Sauce may be made ahead of time and refrigerated.
- Place cheese and sauce in a hotel pan. Cover and heat in a 350° F oven to 165° F, about 20 minutes.
- Hold hot for service.
- 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.
- 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.