High-Protein Paneer Pulao With Masala Lentils Recipe

About this recipe

A fragrant and protein-packed South Indian-inspired paneer pulao paired with spiced masala lentils, perfect for a satisfying and nutritious dinner.

Ingredients

• 200 g Paneer
• 1 kg Basmati Rice
• - Onion
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 100g Garam Masala
• 250g Coriander
• - Bay Leaf
• 500 ml Water
• 25 g Ginger Garlic Paste
• - Coconut Oil
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt
• - Cumin Seed

Instructions

1. Step 1: Heat 1 tablespoon of coconut oil in the rice cooker on the sauté mode (if available). Add cumin seeds, cinnamon stick, and bay leaf, and let them sizzle for 30 seconds.
2. Step 2: Add the sliced onion, green chilies, and ginger garlic paste. Sauté until the onions turn golden brown.
3. Step 3: Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the mixture is fragrant.
4. Step 4: Stir in the soaked basmati rice and cubed paneer. Add 400 ml of water and salt to taste. Cook the rice on the rice cooker’s regular cycle until done.
5. Step 5: Meanwhile, in a separate pan, heat 1 tablespoon of coconut oil. Add cumin seeds and let them splutter. Add the soaked moong dal and sauté for 2 minutes.
6. Step 6: Add 100 ml of water, turmeric powder, red chili powder, and garam masala. Cook on medium heat until the lentils are soft and the water has evaporated, forming a thick masala lentil mixture.
7. Step 7: Garnish the paneer pulao and masala lentils with fresh coriander leaves and serve together for a balanced, high-protein dinner.