Silky Paneer and Chickpea Curry with Steamed Broccoli

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

Silky Paneer and Chickpea Curry with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Chickpea Curry with Steamed Broccoli

Pan-seared paneer and chickpeas simmered in a spiced tomato-yogurt sauce, served with tender steamed broccoli for a vibrant, aromatic finish.

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NUTRITION

493kcal
Protein
42.1g
Fat
18.1g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Paneer

0.6 cup Chickpeas

6 ounces Nonfat Greek Yogurt

1.5 cups Broccoli

3 tablespoons Tomato Puree

1 teaspoon Garam Masala

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PREPARATION

  • 1

    Cut the paneer into bite-sized cubes and lightly sear them in a non-stick pan over medium heat until the edges are golden.

  • 2

    Steam the broccoli florets in a steamer basket for 5-6 minutes until they are tender-crisp and bright green.

  • 3

    In a separate wide skillet, combine the tomato puree and garam masala with a splash of water, simmering for 2 minutes to bloom the spices.

  • 4

    Add the drained chickpeas and seared paneer to the skillet, stirring gently to coat them in the tomato base and heating through.

  • 5

    Turn the heat to low and carefully fold in the nonfat Greek yogurt, stirring constantly to create a silky, creamy sauce without letting it boil.

  • 6

    Serve the warm paneer and chickpea curry in a bowl alongside the freshly steamed broccoli.

Silky Paneer and Chickpea Curry with Steamed Broccoli

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

Silky Paneer and Chickpea Curry with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Chickpea Curry with Steamed Broccoli

Pan-seared paneer and chickpeas simmered in a spiced tomato-yogurt sauce, served with tender steamed broccoli for a vibrant, aromatic finish.

NUTRITION

493kcal
Protein
42.1g
Fat
18.1g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Paneer

0.6 cup Chickpeas

6 ounces Nonfat Greek Yogurt

1.5 cups Broccoli

3 tablespoons Tomato Puree

1 teaspoon Garam Masala

PREPARATION

  • 1

    Cut the paneer into bite-sized cubes and lightly sear them in a non-stick pan over medium heat until the edges are golden.

  • 2

    Steam the broccoli florets in a steamer basket for 5-6 minutes until they are tender-crisp and bright green.

  • 3

    In a separate wide skillet, combine the tomato puree and garam masala with a splash of water, simmering for 2 minutes to bloom the spices.

  • 4

    Add the drained chickpeas and seared paneer to the skillet, stirring gently to coat them in the tomato base and heating through.

  • 5

    Turn the heat to low and carefully fold in the nonfat Greek yogurt, stirring constantly to create a silky, creamy sauce without letting it boil.

  • 6

    Serve the warm paneer and chickpea curry in a bowl alongside the freshly steamed broccoli.