Time is unbeatable. Time slips through your fingers and before you know it, you’ve lost the race. The one regret that stays with everyone is about the time wasted. As I am a great procrastinator in life and constantly trying to balance out my various workstuff, I cannot by any means tell you how to beat the race, but I do know a few things about time management in the kitchen.

Planning and getting your act together is the only way to eating right and healthy and unfortunately there’s no shortcut. This recipe is quick and true to Kitchen therapy form – healthy, fresh, easy and requires just a bit of planning. You can make the rice beforehand, and even the salsa. Assembling the dish would then be just a matter of grilling the paneer and then a few minutes more to dress up.

This dish has so many flavours and textures. SPRIG’s Mango and Jalapeno Sauce serves perfectly – sweet, spicy, hot and sour all together at once. I add nothing else to it, simple marinate the paneer block in it for about 8-10 minutes. I then coat them with nutritious sesame seeds and grill on a lightly coated non-stick hot pan. The pomegranate salsa adorns the steak so well; the ruby red hues are an utter delight. You can make this ahead of time in which case the flavours will infuse further, providing you a better punch!

The Recipe
Serves 1


  • 150g Paneer
  • 2 tbsp SPRIG Mango & Jalapeno Sauce
  • 2 tsp Sesame seeds
  • 1/2 tsp Olive oil
  • Salsa:
  • 1/8 cup Pomegranate seeds
  • 1/2 Onion, finely chopped
  • 2 tsp Pistachios, finely chopped
  • 1 tbsp Coriander, finely chopped
  • 1 tsp Lemon juice
  • 1/2 tsp Salt
  • 3/4 cup Brown rice, cooked


  • Cut the paneer to resemble a rectangular steak of ¾ inch thickness. Spread the Mango-Jalapeno Sauce around the paneer and marinate for 10 minutes.
  • Meanwhile, prepare the salsa. Lightly crush the pomegranate seeds and onions together with a hand mixer. Leave it semi-crushed. Then combine in the pistachios, coriander leaves, salt and lemon juice together. Set aside.
  • Place a non-stick pan on medium heat and apply the olive oil with a silicon brush.
  • Coat the paneer block with sesame seeds, covering well. Place the paneer in the pan and grill for 2 minutes on both sides.
  • To assemble, place the rice first, and then layer the paneer steak on top. Serve with the salsa on the side a few orange slices.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.