Indian · Dinner
Crispy Fried Cottage Cheese Curry (High-Protein)
Cubes of paneer are dredged in a spiced cornflour crust and fried until golden, then folded into a tomato-onion curry sharpened with garam masala and cumin. Cooked chickpeas and Greek yogurt boost protein and create a glossy sauce. Finished with fresh cilantro and served with a lemon wedge.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
575Calories
50.2gProtein
32.1gFat
31.2gCarbs
7.8gSugar
6.5gFiber
598mgSodium
138mgChol
12.5gSat Fat
912mgPotassium
581mgCalcium
4.6mgIron
0.6mcgVitamin B12
21mgVitamin C
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the paneer dry and toss in a bowl with cornstarch, turmeric, chili powder, and salt until evenly coated.
2
Fry
Heat oil in a nonstick skillet over medium-high heat for 4–5 minutes, frying paneer cubes in one layer until golden and crisp on all sides. Remove to a plate.
3
Sweat
In the same skillet over medium heat, cook the onion for 3–4 minutes until softened and translucent. Stir in garlic and ginger; cook 1 minute until fragrant.
4
Simmer
Add tomato, canned tomatoes, cumin, and garam masala; simmer over medium-low heat for 8–10 minutes, stirring occasionally, until tomatoes break down.
5
Plate
Fold in chickpeas and fried paneer; simmer 2 minutes. Remove from heat, stir in Greek yogurt until glossy, then scatter cilantro and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g paneer
- 6 tbsp48g cornstarch
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 4 tbsp4 tbsp vegetable-oil
- 11 small onion
- 22 small tomato
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1/2 cup45g, a quarter of a 14.5 oz can canned-tomatoes
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp garam-masala
- 1/2 cup90g chickpea-cooked
- 4 tbsp60g greek-yogurt
- 2 tbsp8g cilantro
- 22 lemon wedge
- salt, to taste
