Indian · Dinner
Cottage Cheese Curry Bowl (Low-Calorie)
A lightened North Indian-style curry built on pan-seared paneer simmered in a tomato-onion masala thickened without cream, spiced with cumin, turmeric and garam masala, and finished with yogurt. Served over cauliflower rice with cilantro for a vegetarian bowl under 400 calories.
$4
12 minsPrep
20 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
388Calories
24.1gProtein
25.8gFat
17.8gCarbs
8.8gSugar
4.1gFiber
389mgSodium
123mgChol
11.4gSat Fat
752mgPotassium
483mgCalcium
2.3mgIron
0.4mcgVitamin B12
21mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Cube paneer into 1-inch pieces; finely chop onion and tomato; mince garlic and ginger on a cutting board.
2
Sear
Heat half the olive oil in a nonstick skillet over medium-high heat; sear paneer for 2 minutes per side until golden, then remove.
3
Bloom
Add remaining oil and cumin seeds to skillet over medium heat; toast 30 seconds until fragrant and sizzling.
4
Saute
Add onion and saute over medium heat for 4 minutes until softened and lightly golden; stir in garlic, ginger, tomato, turmeric, coriander and chili powder; simmer 6 minutes until tomato breaks down.
5
Simmer
Whisk yogurt smooth in a bowl, stir into skillet off heat with water; simmer over low heat 3 minutes, stirring constantly.
6
Finish
Return paneer and garam masala to skillet; simmer over low heat 2 minutes until heated and coated in sauce.
7
Plate
Microwave cauliflower rice 2 minutes until tender; spoon into bowl, top with curry, scatter cilantro over top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g paneer
- 2 tsp2 tsp olive oil, divided
- 11 onion
- 11 tomato
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric ground
- 1 tsp1 tsp coriander ground
- 1/2 tsp1/2 tsp chili powder
- 1 tsp1 tsp garam masala
- 4 tbsp60ml plain yogurt
- 1/2 cup120ml water
- 3.6 oz100g cauliflower rice
- 2 tbsp2 tbsp cilantro
