Name: Paneer and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 tsp avocado oil; 0.5 cup diced yellow onion; 1 tsp minced garlic; 1 tsp grated fresh ginger; 0.5 cup tomato puree; 1 tsp Garam masala; 0.5 tsp turmeric powder; 0.5 tsp cumin powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.75 oz paneer; 0.5 cup cooked chickpeas; 2 cups fresh baby spinach; 0.75 cup non-fat plain Greek yogurt; 1 tbsp fresh cilantro

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

Sautéed paneer and hearty chickpeas simmered in a vibrant, spiced tomato gravy finished with a velvety swirl of Greek yogurt.

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NUTRITION

Protein

42.3g

Fat

16.9g

Carbs

62.4g

SERVINGS

1 serving

INGREDIENTS

0.25 tsp avocado oil

0.5 cup diced yellow onion

1 tsp minced garlic

1 tsp grated fresh ginger

0.5 cup tomato puree

1 tsp Garam masala

0.5 tsp turmeric powder

0.5 tsp cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

1.75 oz paneer

0.5 cup cooked chickpeas

2 cups fresh baby spinach

0.75 cup non-fat plain Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
Heat avocado oil in a large skillet over medium heat.
2
Add the diced onion, garlic, and ginger, sautéing until the onion is translucent and fragrant.
3
Stir in the tomato puree, Garam masala, turmeric, cumin, salt, and pepper, allowing the spices to bloom for 2 minutes.
4
Add the paneer cubes and chickpeas to the skillet, tossing gently to coat them in the aromatic sauce.
5
Fold in the fresh baby spinach and cook until just wilted.
6
Remove the skillet from heat and stir in the Greek yogurt until the sauce is creamy and well combined.
7
Garnish with fresh cilantro before serving.