Hyderabadi Paneer And Lentil Dum Curry Recipe

About this recipe

Hyderabadi Paneer and Lentil Dum Curry is a fragrant and protein-packed dish, perfect for a hearty breakfast. This medium-spiced curry blends the richness of paneer with the earthy flavors of lentils, simmered in a tomato-based gravy infused with Indian spices. Garnished with fresh coriander and a hint of cream, this dish is both nutritious and satisfying, catering to a sedentary lifestyle with balanced calories and ample protein for muscle gain.

Ingredients

• 200 g Paneer
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 200 g Dahi
• - Fresh Cream
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 250 G Masur Dal
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the red lentils thoroughly and boil them until soft but not mushy. Set aside.
2. 2. Heat oil or ghee in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
3. 3. Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
4. 4. Stir in the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook until the oil separates from the masala.
5. 5. Lower the heat and add the yogurt, mixing well to prevent curdling. Cook for another 2-3 minutes.
6. 6. Add the boiled lentils, paneer cubes, and salt to the pan. Mix gently to coat everything with the gravy.
7. 7. Pour in a splash of water to adjust the consistency, cover, and let the curry simmer for 5-7 minutes.
8. 8. Stir in the fresh cream and garam masala, simmering for an additional 2 minutes.
9. 9. Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.