Tangy Dum Paneer And Veggie Curry Recipe

Indian cuisine · 260 calories

Tangy Dum Paneer and Veggie Curry recipe

About this recipe

Tangy Dum Paneer and Veggie Curry is a delightful Indian breakfast dish perfect for an active lifestyle. Combining soft cubes of paneer with fresh vegetables in a rich, tangy tomato and yogurt-based curry, this recipe strikes a perfect balance of flavors and textures. The medium spice level ensures a satisfying kick without overwhelming the palate, making it ideal for family meals. Packed with protein and essential nutrients, it provides a hearty start to the day, meeting muscle-gain goals while remaining wholesome and comforting. This dish is perfect for those who enjoy traditional Indian flavors with a modern twist.

Ingredients

  • 200 g Paneer
  • 1 head Cauliflower
  • 250 g Carrot
  • 500 g Onion
  • 200 g Dahi
  • 100G Oleo
  • 200G Adrak Lasun Paste (200g)
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • - Green Peas
  • 100 g Jeera
  • 1 Kg Kissan Tomato Puree
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 1 tablespoon of oil in a large pan over medium heat. Add the paneer cubes and lightly sauté until golden on all sides. Remove and set aside.
  2. 2. In the same pan, heat the remaining oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  3. 3. Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears. Stir in the tomato puree and cook until the oil separates.
  4. 4. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes to combine the spices.
  5. 5. Stir in the whisked yogurt gradually, ensuring it doesn’t curdle. Cook for another 2 minutes, stirring continuously.
  6. 6. Add the cauliflower, carrots, and green peas. Cover and cook on low heat for 10-12 minutes until the vegetables are tender.
  7. 7. Gently fold in the sautéed paneer cubes and sprinkle garam masala. Simmer for 5 minutes to let the flavors meld.
  8. 8. Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed rice.