Description
A hearty vegetarian curry featuring pan-fried paneer cheese, lentils, and aromatic spices. Perfect with rice or flatbreads!
Ingredients
Units
Scale
- 8.8 oz (250 g) paneer
- 1/2 cup (100 g) whole urad dal
- 2 medium tomatoes
- 1 large red onion
- 1 mild red chili
- 1 large spring onion
- 1 teaspoon ginger-garlic paste
- 1 tablespoon fresh coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon coriander powder
- Salt
- 1 tablespoon cooking oil
Instructions
- Pan Fry the Paneer
- Cook lentils according to instructions. Heat ½ tablespoon oil in a non-stick pan over medium heat. Gently add paneer cubes and pan-fry until lightly golden on all sides, about 4-5 minutes. Remove and drain on a paper towel.
- Sauté Aromatics
- In the same pan, heat remaining ½ tablespoon oil. Add ginger-garlic paste and sauté for about 2 minutes until fragrant.
- Cook Onions
- Add onions, and chili and sauté on medium-low heat until translucent and slightly golden, about 3-4 minutes.
- Add Tomatoes and Spices
- Stir in chopped tomatoes and cook until they soften and release their juices, approximately 4-5 minutes. Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well to combine.
- Combine Paneer and Lentils with Masala
- Add the pan-fried paneer cubes and the cooked lentils to the tomato-onion mixture. Gently stir to coat paneer evenly with the masala. Simmer on low heat for about 3-4 minutes.
- Finish and Garnish
- Sprinkle with freshly chopped coriander and thinly sliced spring onions. Remove from heat, cover with a lid, and let rest for 5 minutes.
Notes
- For a richer flavor, use ghee (clarified butter) instead of cooking oil.
- If you don’t have urad dal, you can substitute with masoor dal (red lentils), but adjust cooking time accordingly.
- Store leftover Punjabi Paneer Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 8
- Protein: 25
- Cholesterol: 45mg