High Protein Paneer Gravy

Indulge in the rich, velvety goodness of High Protein Paneer Gravy—a wholesome dish that combines the creaminess of paneer with the nutritional boost of red lentils. This protein-packed recipe features a flavorful base of sautéed onions, aromatic spices like garam masala and turmeric, and a luscious cashew nut paste for an irresistible, silky texture. The lentils are perfectly simmered in a tomato-rich gravy, adding depth and heartiness to the dish while keeping it light. Garnished with fresh coriander leaves and best served with naan, rice, or flatbread, this dish is perfect for those seeking a nutritious and indulgent Indian-inspired meal. Easy to make in under an hour, this recipe is both family-friendly and meal-prep approved for a weeknight dinner that's as healthy as it is delicious.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Paneer
• 100 grams Red lentils
• 1 large, finely chopped Onion
• 2 large, pureed Tomatoes
• 2 teaspoons Ginger-garlic paste
• 10 pieces Cashew nuts
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon or to taste Salt
• 2 tablespoons Oil
• 500 milliliters Water
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

Begin by rinsing the red lentils thoroughly under running water. Soak them in water for 20 minutes.

Step 2

Cut the paneer into cubes and set aside.

Step 3

In a small bowl, soak cashew nuts in warm water for 10 minutes, then blend into a smooth paste using a few tablespoons of water.

Step 4

Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Step 5

Add the finely chopped onion and sauté until they turn golden brown.

Step 6

Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Step 7

Pour in the tomato puree and cook for 3-4 minutes until oil starts to separate from the mixture.

Step 8

Add turmeric powder, coriander powder, and red chili powder. Mix well and cook for another minute.

Step 9

Drain and add the soaked lentils and 200 milliliters of water to the pan. Cook covered on a medium flame until the lentils are soft and cooked (about 10 minutes).

Step 10

Once the lentils are cooked, add the cashew nut paste and mix well to form a smooth gravy.

Step 11

Add salt and garam masala. Mix thoroughly.

Step 12

Gently fold in the paneer cubes and add the remaining water. Allow it to simmer for 5-7 minutes so that the paneer absorbs the flavors.

Step 13

Garnish with freshly chopped coriander leaves before serving.

Step 14

Serve hot with naan, rice, or any bread of your choice.

Nutrition Facts

Serving size	1434.1 grams (1434.1g)

Amount per serving	% Daily Value*
Calories	1408

Total Fat 98.50g	126%
Saturated Fat 36.00g	180%
Polyunsaturated Fat 0.20g
Cholesterol 173mg	57%
Sodium 4391mg	191%
Total Carbohydrate 75.90g	28%
Dietary Fiber 19.20g	69%
Total Sugars 26.30g
Protein 64.00g	128%

Vitamin D 7IU	34%
Calcium 1629mg	125%
Iron 12mg	69%
Potassium 2089mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 17.7%

Carbs: 21.0%