Creamy Tawa Paneer And Lentil Curry Recipe

About this recipe

Creamy Tawa Paneer and Lentil Curry is a delightful combination of rich, spiced paneer cubes and hearty lentils cooked together in a luscious, mildly spiced tomato-based curry. This dish offers a perfect balance of textures and flavors, making it an ideal choice for a satisfying family lunch. The paneer provides a creamy, protein-packed bite, while the lentils contribute a wholesome, earthy depth. Each spoonful bursts with the warmth of Indian spices, complemented by the richness of fresh cream, ensuring a comforting and nutritious meal that leaves everyone at the table satisfied.

Ingredients

• 200 g Paneer
• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 500 g Onion
• - Fresh Cream
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a pan and lightly sauté the cubed paneer until golden on all sides. Remove and set aside.
2. 2. In the same pan, add the remaining oil and heat. Add cumin seeds and let them splutter, then add the chopped onions and sauté until golden brown.
3. 3. Stir in the ginger-garlic paste and cook for 1-2 minutes until aromatic. Add the chopped tomatoes and green chilies, and cook until the tomatoes soften and the mixture thickens.
4. 4. Add turmeric powder, coriander powder, red chili powder, and salt to the pan. Mix well and cook for 1 minute to combine the spices.
5. 5. Drain the soaked lentils and add them to the pan. Pour in enough water to cover the lentils and bring to a boil. Lower the heat, cover, and simmer for 15-20 minutes, or until the lentils are cooked through.
6. 6. Once the lentils are tender, gently stir in the sautéed paneer cubes and cook for another 5 minutes to allow the flavors to meld.
7. 7. Add fresh cream and garam masala, stirring well to combine. Adjust seasoning if necessary.
8. 8. Garnish with chopped coriander leaves and serve hot with steamed rice or Indian bread.