Name: Paneer and Chickpea Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Paneer; 0.25 cup Chickpeas; 0.75 cup Greek yogurt; 0.25 cup Basmati rice; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 1 cup Fresh spinach; 0.25 tsp Ghee; 1 tsp Fresh ginger; 1 tsp Fresh garlic; 0.5 tsp Ground turmeric; 1 tsp Garam masala; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Paneer and Chickpea Curry with Basmati Rice

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 Rice

Sautéed paneer and chickpeas simmered in a fragrant tomato-yogurt gravy, served over fluffy basmati rice with a vibrant touch of wilted spinach.

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NUTRITION

Protein

35.6g

Fat

22.5g

Carbs

54.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Paneer

0.25 cup Chickpeas

0.75 cup Greek yogurt

0.25 cup Basmati rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 cup Fresh spinach

0.25 tsp Ghee

1 tsp Fresh ginger

1 tsp Fresh garlic

0.5 tsp Ground turmeric

1 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cook the basmati rice according to package instructions until fluffy and set aside.
2
Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until translucent.
3
Stir in the minced ginger, garlic, turmeric, and garam masala, cooking for one minute until highly aromatic.
4
Pour in the tomato puree and simmer for 5 minutes, then add the paneer cubes and rinsed chickpeas.
5
In a small bowl, whisk the Greek yogurt with a spoonful of the warm sauce to temper it, then stir it into the skillet.
6
Fold in the fresh spinach until just wilted and season with sea salt and black pepper before serving over the rice.