Silky Paneer and Chickpea Curry with Roasted Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Paneer and Chickpea Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Chickpea Curry with Roasted Cauliflower

Savor a heart-warming, velvety curry where soft cubes of low‐fat paneer and tender chickpeas meld in a spiced tomato gravy, crowned by perfectly roasted cauliflower florets. This dish delivers a satisfying, aromatic blend of textures and flavors, ideal for a wholesome vegetarian dinner.

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NUTRITION

462kcal
Protein
40.3g
Fat
9.3g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Paneer

180g Chickpeas (cooked)

150g Cauliflower

125g Tomato Puree

50g Onion

3 cloves Garlic

1 tsp Fresh Ginger

1/2 tsp Cumin Powder

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss cauliflower florets with a pinch of salt and a dash of turmeric if desired, and spread them on a baking sheet. Roast for 18-20 minutes until tender and with slight caramelization.

  • 2

    Meanwhile, cut the low-fat paneer into 1-inch cubes and set aside.

  • 3

    Finely chop the onion and mince the garlic and ginger.

  • 4

    In a medium saucepan over medium heat, add the chopped onion, garlic, and ginger. Sauté until the onion softens and turns translucent.

  • 5

    Stir in the cumin, turmeric, and garam masala, allowing the spices to bloom for about 30 seconds.

  • 6

    Pour in the tomato puree and add the cooked chickpeas. Mix well and let the mixture simmer for 5 minutes, stirring occasionally.

  • 7

    Gently fold in the paneer cubes and simmer for another 3-4 minutes, just to warm the paneer without breaking its silky texture.

  • 8

    Plate the curry and top with the roasted cauliflower. Serve warm and enjoy your nutritious, protein-packed dinner.

Silky Paneer and Chickpea Curry with Roasted Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Paneer and Chickpea Curry with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Chickpea Curry with Roasted Cauliflower

Savor a heart-warming, velvety curry where soft cubes of low‐fat paneer and tender chickpeas meld in a spiced tomato gravy, crowned by perfectly roasted cauliflower florets. This dish delivers a satisfying, aromatic blend of textures and flavors, ideal for a wholesome vegetarian dinner.

NUTRITION

462kcal
Protein
40.3g
Fat
9.3g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Paneer

180g Chickpeas (cooked)

150g Cauliflower

125g Tomato Puree

50g Onion

3 cloves Garlic

1 tsp Fresh Ginger

1/2 tsp Cumin Powder

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss cauliflower florets with a pinch of salt and a dash of turmeric if desired, and spread them on a baking sheet. Roast for 18-20 minutes until tender and with slight caramelization.

  • 2

    Meanwhile, cut the low-fat paneer into 1-inch cubes and set aside.

  • 3

    Finely chop the onion and mince the garlic and ginger.

  • 4

    In a medium saucepan over medium heat, add the chopped onion, garlic, and ginger. Sauté until the onion softens and turns translucent.

  • 5

    Stir in the cumin, turmeric, and garam masala, allowing the spices to bloom for about 30 seconds.

  • 6

    Pour in the tomato puree and add the cooked chickpeas. Mix well and let the mixture simmer for 5 minutes, stirring occasionally.

  • 7

    Gently fold in the paneer cubes and simmer for another 3-4 minutes, just to warm the paneer without breaking its silky texture.

  • 8

    Plate the curry and top with the roasted cauliflower. Serve warm and enjoy your nutritious, protein-packed dinner.