High Protein Paneer Gravy
Elevate your dinner game with this High Protein Paneer Gravy, a fusion of rich flavors and wholesome ingredients perfect for a nourishing yet indulgent meal. Featuring tender paneer cubes paired with protein-packed red lentils simmered in a luscious cashew-based gravy, this dish is as creamy as it is nutritious. Flavored with a harmonious blend of Indian spices like garam masala, turmeric, and cumin, and topped with fresh coriander, this recipe is a flavorful delight that's also a powerhouse of nutrients. Ideal for vegetarians seeking high-protein options, this quick-to-make paneer curry pairs beautifully with naan, rice, or flatbreads, making it a versatile choice for lunch or dinner. Whether you're aiming for a protein-rich meal or craving bold Indian flavors, this satisfying paneer gravy ticks all the boxes.
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Recipe Information
Ingredients
- 250 grams Paneer
- 100 grams Red lentils
- 1 large, finely chopped Onion
- 2 large, pureed Tomatoes
- 2 teaspoons Ginger-garlic paste
- 10 pieces Cashew nuts
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons Oil
- 500 milliliters Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Begin by rinsing the red lentils thoroughly under running water. Soak them in water for 20 minutes.
Cut the paneer into cubes and set aside.
In a small bowl, soak cashew nuts in warm water for 10 minutes, then blend into a smooth paste using a few tablespoons of water.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until they turn golden brown.
Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Pour in the tomato puree and cook for 3-4 minutes until oil starts to separate from the mixture.
Add turmeric powder, coriander powder, and red chili powder. Mix well and cook for another minute.
Drain and add the soaked lentils and 200 milliliters of water to the pan. Cook covered on a medium flame until the lentils are soft and cooked (about 10 minutes).
Once the lentils are cooked, add the cashew nut paste and mix well to form a smooth gravy.
Add salt and garam masala. Mix thoroughly.
Gently fold in the paneer cubes and add the remaining water. Allow it to simmer for 5-7 minutes so that the paneer absorbs the flavors.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with naan, rice, or any bread of your choice.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4391 mg | 191% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 26.3 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1629 mg | 125% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
