Name: Paneer and vegetable curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz paneer, cubed; 2 cloves garlic, minced; 1 tbsp ginger root, grated; 1/3 cup yellow onion, diced; 3 oz cauliflower, cut into small florets; 1/4 cup frozen peas; 1/3 cup crushed tomatoes; 1 tsp canola oil; 1 1/2 tsp curry powder; 1/4 tsp salt; 3 tbsp water; 1/4 cup cilantro, chopped; 1 1/2 tsp lemon juice

Nutrition

Per serving

536 calories

Protein: 30g; 22% of calories
Carbs: 29g; 21% of calories
Fat: 34g; 56% of calories

Instructions

Prep 20 min · Cook 15 min

Heat a nonstick skillet over medium-high heat with half the oil. Add the paneer cubes and cook undisturbed for 1 minute, flip, and cook for 1 minute more, repeating until golden on at least two sides, about 3 to 4 minutes total. Remove the paneer from the pan and set aside.
In the same skillet, add the remaining oil, onion, and cauliflower. Sauté for 5 minutes until the onion is soft. Add the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, water, and salt. Reduce heat to medium-low, cover, and simmer for 10 minutes until the cauliflower is tender.
Stir the seared paneer and frozen peas into the skillet. Simmer for 5 minutes until the peas are heated through and the sauce has thickened. Stir in the lemon juice and cilantro, then serve.

Nutrition

Ingredients

Instructions

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