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; 0.33 cup Non-fat Greek yogurt; 2 tbsp Cooked basmati rice; 0.25 cup Tomato puree; 0.5 tsp Ghee; 1 tsp Ginger paste; 1 tsp Garlic paste; 0.5 tsp Turmeric; 1 tsp Garam masala; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Fresh spinach; 1 tbsp Fresh cilantro

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 protein-rich chickpeas simmered in a velvety, spiced tomato sauce served alongside aromatic basmati rice.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.2g

Fat

15.2g

Carbs

46.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Paneer

0.25 cup Chickpeas

0.33 cup Non-fat Greek yogurt

2 tbsp Cooked basmati rice

0.25 cup Tomato puree

0.5 tsp Ghee

1 tsp Ginger paste

1 tsp Garlic paste

0.5 tsp Turmeric

1 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 tbsp Fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the ghee in a non-stick skillet over medium heat.
2
Add the paneer cubes and sauté until they develop a light golden crust on all sides.
3
Stir in the ginger paste and garlic paste, cooking for 1 minute until fragrant.
4
Add the turmeric, garam masala, sea salt, and black pepper, tossing to coat the paneer.
5
Pour in the tomato puree and chickpeas, then reduce heat to low and simmer for 5 minutes.
6
Remove the skillet from heat and gently fold in the Greek yogurt and fresh spinach until the leaves are wilted.
7
Serve the curry immediately over the warm basmati rice and garnish with fresh cilantro.