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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add paneer, chickpeas, olive oil, salt, pepper, chilli powder, haldi, and cumin powder to a bowl.
Mix well until everything is evenly coated.
Air-fry at 180°C for 20–25 minutes, shaking once in between, until golden and crisp.
Add basil leaves, garlic, walnuts or cashews, olive oil, salt, pepper, and lemon juice to a blender.
Blend into a smooth pesto. Adjust consistency with a little water if needed.
In a bowl or lunch box, add whisked yogurt.
Add prepared pesto and mix well until smooth and creamy.
Add chopped onion, cherry tomatoes, fresh spinach, optional pasta, and air-fried paneer & chickpeas.
Close the lunch box and shake well so everything is evenly coated.
Serve immediately or pack for a quick, high-protein meal.
Want to keep this recipe for later? We can email it to you!
Adjust the pesto consistency with water if it's too thick.
Use walnuts or cashews based on preference or availability.
Can I use a different type of cheese?
Yes, you can substitute paneer with tofu or halloumi for a different flavor.
How can I make this vegan?
Replace paneer with tofu and use a plant-based yogurt alternative.
What if I don't have an air fryer?
You can bake the paneer and chickpeas in an oven at 180°C until golden and crisp.
Can I prepare this in advance?
Yes, you can prepare the components in advance and assemble just before serving.
Is there a substitute for basil in the pesto?
You can use spinach or kale as a substitute for basil in the pesto.
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