Tangy Paneer And Lentil Korma Bowl Recipe

About this recipe

Tangy Paneer and Lentil Korma Bowl is a delightful vegetarian dish that brings together tender cubes of paneer, protein-packed lentils, and a rich, creamy tomato-based korma sauce infused with aromatic Indian spices. Perfect for a fulfilling breakfast, this dish offers a balanced combination of flavors, blending the tanginess of yogurt with the warmth of medium spices, complemented by the creaminess of coconut milk. Topped with fresh cilantro and served with warm roti or steamed rice, this korma bowl is both hearty and nourishing, making it an excellent choice for a family meal.

Ingredients

• 200 g Paneer
• 1 kg Yellow Moong Dal
• 500 g Onion
• 200 g Dahi
• 200Ml Kara Coconut Milk Classic (200ml)
• 200G Adrak Lasun Paste (200g)
• - Coriander Powder
• 1 Kg Kissan Tomato Puree
• 20 g Turmeric Powder
• 100G Oleo
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Soak the yellow lentils in water for 30 minutes, then drain and set aside.
2. 2. Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add mustard seeds, let them splutter, then add curry leaves and sauté for 1 minute.
3. 3. Add the chopped onion and sauté until golden brown, then stir in ginger-garlic paste and green chilies and cook for 2 minutes.
4. 4. Add the tomato puree, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook until the oil begins to separate from the mixture, about 5 minutes.
5. 5. Add the soaked lentils to the pan, mix well, and pour in enough water to cover the lentils. Cover and cook on low heat for 15-20 minutes until the lentils are tender.
6. 6. Stir in the yogurt and coconut milk, mixing continuously to prevent curdling. Add paneer cubes and garam masala, then simmer for 5-7 minutes until the flavors meld together.
7. 7. Taste and adjust seasoning as needed. Remove from heat and let it rest for 5 minutes.
8. 8. Garnish with freshly chopped cilantro and serve hot with roti or steamed rice.