Name: Paneer and Chickpea Curry with Basmati
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz paneer; 0.5 cup chickpeas; 0.5 cup non-fat Greek yogurt; 2 tbsp cooked basmati rice; 0.25 cup tomato puree; 1 cup fresh spinach; 0.25 tsp ghee; 1 tsp minced ginger; 1 clove minced garlic; 0.5 tsp turmeric; 0.5 tsp garam masala; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Paneer and Chickpea Curry with Basmati

Pan-seared paneer and chickpeas simmered in a creamy, aromatic tomato-yogurt sauce served over a small bed of fragrant basmati rice.

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NUTRITION

Protein

42.8g

Fat

12.8g

Carbs

54.4g

SERVINGS

1 serving

INGREDIENTS

1.25 oz paneer

0.5 cup chickpeas

0.5 cup non-fat Greek yogurt

2 tbsp cooked basmati rice

0.25 cup tomato puree

1 cup fresh spinach

0.25 tsp ghee

1 tsp minced ginger

1 clove minced garlic

0.5 tsp turmeric

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the ghee in a non-stick pan over medium heat.
2
Add the paneer cubes and sear until they are golden brown on all sides.
3
Stir in the minced ginger, garlic, turmeric, and garam masala, cooking until the spices are fragrant.
4
Pour in the tomato puree and chickpeas, allowing the mixture to simmer for 5 minutes.
5
Turn the heat to low and gently fold in the Greek yogurt and fresh spinach until the sauce is creamy and the leaves are wilted.
6
Season the curry with sea salt and black pepper.
7
Serve the warm curry over the cooked basmati rice.