Indian · Dinner
Cottage Cheese Curry Bowl (High-Protein)
Cubes of pan-seared paneer simmer in a spiced onion-tomato gravy with turmeric, garam masala and cumin, finished with cream and cilantro. Extra paneer plus a scoop of moong dal boost the protein load. Served over basmati rice for a filling vegetarian bowl.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
682Calories
52.3gProtein
38.9gFat
41.2gCarbs
9.1gSugar
6.9gFiber
612mgSodium
181mgChol
19.8gSat Fat
980mgPotassium
690mgCalcium
4.3mgIron
0.3mcgVitamin B12
14.5mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut paneer into 3/4-inch cubes. Finely chop onion and tomato. Mince garlic. Grate ginger. Chop cilantro.
2
Heat ghee in a skillet over medium-high heat and sear paneer cubes 2 minutes per side until golden at the edges; set aside.
3
Toast cumin seeds in the skillet over medium heat 30 seconds until they sizzle and darken, then add onion.
4
Cook onion over medium heat 5 minutes, stirring occasionally, until softened and lightly browned at the edges.
5
Add garlic and ginger to the skillet and cook over medium heat 1 minute until fragrant and the raw smell fades.
6
Add tomato, tomato paste, turmeric, chili powder and salt; cook over medium-low heat 6 minutes until tomato breaks down and oil separates.
7
Pour water into the skillet and return paneer; simmer over low heat 5 minutes until gravy coats a spoon.
8
Stir in garam masala, heavy cream and moong dal; simmer over low heat 2 minutes until glossy and lighter in shade.
9
Plate
Spoon rice into a bowl, ladle curry and dal over top, and scatter cilantro over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g paneer
- 5.2 oz150g cooked moong dal
- 11 medium onion
- 22 medium tomato
- 4 cloves4 cloves garlic
- 11 inch ginger-fresh
- 2 tbsp2 tbsp tomato paste
- 4 tbsp60ml heavy cream
- 2 tbsp30ml ghee
- 2 tsp2 tsp cumin seeds
- 1 tsp1 tsp turmeric
- 2 tsp2 tsp chili powder
- 2 tsp2 tsp garam masala
- 1/2 cup120ml water
- salt to taste
- 4 tbsp4 tbsp cilantro
- 1 cup190g cooked basmati rice
