Name: Paneer and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Paneer; 1 cup Non-fat Greek yogurt; 0.5 cup Tomato puree; 0.5 cup Red bell pepper; 1 cup Fresh spinach; 0.25 cup Yellow onion; 1 tsp Ghee; 1 tsp Minced ginger; 1 clove Garlic; 0.5 tsp Turmeric; 1 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 Vegetable Curry

Pan-seared paneer and colorful bell peppers simmered in a creamy, aromatic tomato-yogurt sauce that feels incredibly velvety on the palate.

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NUTRITION

Protein

46.9g

Fat

26g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Paneer

1 cup Non-fat Greek yogurt

0.5 cup Tomato puree

0.5 cup Red bell pepper

1 cup Fresh spinach

0.25 cup Yellow onion

1 tsp Ghee

1 tsp Minced ginger

1 clove Garlic

0.5 tsp Turmeric

1 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cube the paneer into bite-sized pieces and finely dice the onion and bell pepper.
2
Heat ghee in a non-stick skillet over medium heat and sear the paneer until golden on all sides, then remove and set aside.
3
In the same pan, sauté the onion, bell pepper, ginger, and garlic until softened and fragrant.
4
Stir in the tomato puree, turmeric, garam masala, salt, and pepper, simmering for 5 minutes to meld the flavors.
5
Reduce heat to low and whisk in the Greek yogurt slowly to prevent curdling, creating a thick, creamy sauce.
6
Fold in the fresh spinach and seared paneer, stirring until the spinach is wilted and the curry is heated through.