YOUR SOLIN GENERATED RECIPE
Paneer and Chickpea Curry with Basmati Rice
Simmered paneer and chickpeas in a vibrant spiced yogurt sauce, served over fluffy basmati rice for a creamy and satisfying meal.
INGREDIENTS
2.5 oz Paneer
0.5 cup Cooked chickpeas
0.5 cup Non-fat Greek yogurt
0.13 cup Cooked basmati rice
1 cup Fresh spinach
0.25 cup Diced onion
0.25 cup Diced tomato
1 tsp Minced garlic
1 tsp Minced ginger
0.25 tsp Olive oil
0.5 tsp Ground cumin
0.25 tsp Ground turmeric
0.5 tsp Garam masala
0.25 tsp Chili powder
0.25 tsp Sea salt
PREPARATION
Heat the olive oil in a large skillet over medium heat and sauté the diced onion until it becomes translucent.
Add the minced garlic and ginger to the pan, stirring for about one minute until the mixture is fragrant.
Stir in the ground cumin, turmeric, garam masala, chili powder, and sea salt to toast the spices briefly.
Add the diced tomatoes and cook for 3-4 minutes until they soften and form a thick base.
Gently fold in the cooked chickpeas and paneer cubes, ensuring they are well-coated in the spice paste.
Reduce the heat to low and stir in the Greek yogurt and fresh spinach, cooking just until the spinach is wilted and the sauce is heated through.
Serve the warm paneer and chickpea curry over the fluffy cooked basmati rice.