YOUR SOLIN GENERATED RECIPE
Mixed Bean and Paneer Sabji with Whole Wheat Roti
Sautéed paneer and hearty mixed beans simmered in a spiced tomato-yogurt gravy, served with a warm toasted whole wheat roti.
INGREDIENTS
125g Low-fat Paneer
40g Chickpeas
40g Kidney Beans
100g Nonfat Greek Yogurt
25g Whole Wheat Flour
50g Tomato
30g Onion
1 tsp Ginger-Garlic Paste
Cumin, Turmeric, and Garam Masala
PREPARATION
Mix the whole wheat flour with a little water to form a soft dough and let it rest while you prepare the sabji.
Heat a non-stick skillet over medium heat and sauté the diced onion and ginger-garlic paste until the onion is translucent.
Add the diced tomatoes along with cumin, turmeric, and garam masala, cooking until the tomatoes have softened into a thick paste.
Incorporate the chickpeas, kidney beans, and cubed paneer into the skillet, stirring well to coat everything in the spice base.
Reduce the heat to low and gently fold in the Greek yogurt, simmering for a few minutes until the sauce is creamy and heated through.
Divide the dough into small balls and roll one out into a thin circle on a lightly floured surface.
Cook the roti on a hot griddle for about one minute on each side until lightly browned and toasted.
Serve the hot mixed bean and paneer sabji immediately with the fresh roti on the side.