Beetroot paneer curry

Beetroot Paneer Curry is a vibrant and nutritious dish that pairs the earthy sweetness of beetroot with creamy paneer in a spiced tomato base. This dish not only adds color to your plate but also delivers a hearty, satisfying flavor profile.

For a Serving Size of Two:

Ingredients:

• 200 grams paneer, cubed
• 1 medium beetroot (about 150 grams), peeled and grated
• 1 medium onion (about 100 grams), finely chopped
• 1 medium tomato (about 100 grams), chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons oil (preferably mustard oil or any neutral oil)
• Salt to taste
• Fresh coriander leaves for garnish

Procedure:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for another minute until fragrant.
• Stir in chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and oil starts to separate from the mixture.
• Add the grated beetroot and mix well. Cover and cook for 5-7 minutes, allowing the beetroot to soften.
• Gently fold in the paneer cubes and sprinkle garam masala. Cook for an additional 3-4 minutes, letting the flavors meld.
• Garnish with fresh coriander leaves and serve hot with rice or flatbread.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g