Lentil, Paneer and Vegetable Curry
This Lentil, Paneer and Vegetable Curry is a delicious vegan curry that is packed with protein and healthy nutrients. It's a great option for those looking to lose weight, as it's low in calories, fat, and carbs. The lentils and paneer provide a good amount of protein, while the vegetables add essential vitamins and minerals. This dish is gluten-free, making it suitable for those with gluten sensitivities. However, people with dairy allergy should avoid paneer.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
159 kcal
Protein
8 g
Carbs
21 g
Fat
5 g
Fiber
4 g
Ingredients
Split Masoor Dal (Raw)
0.5 small cup (50g)
Chopped Onion
0.5 medium cup (80g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Carrot
0.25 cup, chopped (50g)
Red Bell Pepper
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Instructions
Preparation
-Wash and soak lentil overnight.
Cooking Steps
In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger paste and sauté for 2-3 minutes until the onions turn translucent.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add garam powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add soaked lentils, paneer, and water. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes until the lentils are cooked.
Add mixed vegetables and cook for another 7-10 minutes until the vegetables are tender.
Garnish with fresh coriander leaves and serve hot.