Lentils, Green Beans & Paneer

Lentils, Green Beans & Paneer Stew Pure Veg Rich and savory gravy with chunks of panfried paneer. A complete meal on its own.

View Instructions

Servings

2

Ready In:

20 min

Calories:

525

Good For:

Main meal

Introduction

About this Recipe

Lentils, Green Beans & Paneer Stew Pure Veg Rich and savory gravy with chunks of panfried paneer. A complete meal on its own.

Lentils, green beans & paneer stew indiodyssey Feast

Get your spices ready!

Fresh ginger
Black mustard seeds
Cumin seeds
Turmeric powder
Coriander powder
Green chilis

Even though this recipe has lots of Indian spices, like fresh ginger, turmeric, green chilis, black mustard seeds, cumin seeds and coriander powder, it doesn’t taste very spicy at all. Technically it’s a dal, meaning it has lentils (red lentils) as a base, but you won’t find one in this stew. They just melt into a rich and savory gravy.

Nutrition

This is a hearty main meal. I eat one meal a day and this can be it! It keeps me full and satisfied.

Fat 42% 42%
Protein 27% 27%
Carbohydrates 31% 31%

Lentils, Green Beans & Paneer Stew

Lentils, green beans & paneer stew

Print Pin Add to Collection

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Dal, Paneer, Pure Veg, Stew

Prep Time: 5

Cook Time: 15

Servings:

Calories: 525kcal

Equipment

Fry pan
Pressure Cooker

Ingredients

3 tbsp Ghee Or other oil for pan frying
1 cup Paneer Cut into bite size pieces
1 tsp Cumin seeds
1 tsp Black mustard seeds
1 Green fresh chili Finely chopped
2 tsp Ginger Fresh grated
1 Tomato Chopped fresh
1 tsp Turmeric powder
1 tsp Coriander powder
½ tsp Himalayan pink salt
½ tsp Black pepper Fresh ground
½ cup Green beans Fresh, chopped into bite size pieces
¼ cup Red lentils Cleaned & rinsed
1¼ cup Vegetable broth Or use vegetable cube & water
2 tsp Lemon juice Fresh squeeze, ½ small lemon
1 tbsp Cilantro Fresh chopped

Instructions

Add ghee to a frying pan or kadai pan and fry the chopped paneer. You can skip this step if you want and mix in the fresh chopped paneer into the stew at the very end.
Take another tablespoon of ghee and heat in the pressure cooker; heat, then add ginger, cumin seeds, chopped green chili, black mustard seeds, cook and stir for a few minutes until the seeds sputter and a nice fragrance is released.
Add the chopped tomato and cook and stir for about 5 - 8 minutes, until the tomato is soft.
Add the turmeric & coriander powders, salt and pepper (and vegetable cube if using) and cook and stir for a few minutes to remove rawness from the spices.
Add the rinsed red lentils and chopped green beans, (and fresh paneer IF you are not going to pan fry it); stir to mix well. Add the vegetable broth (or water) mix well, cover and turn heat to medium low and cook for 4 - 5 whistles.
Remove from heat and allow to sit until pressure is naturally released.
Stir in the lemon juice, pan fried paneer and fresh chopped cilantro.
Serve with a side of plain dahi (plain yogurt).

Notes

I like as my one main meal and eat the whole thing myself! However, if I serve it as a side and serve it will rice, then it will easily be enough for two.

Doctor up the recipe - add 1/2 tsp of Gomata Garam Masala and 1/2 tsp finely ground Dhaga Mishri. Just a slightly different flavor! Yum!

Alternative No 2. - Every time I make this recipe, I always seem to doctor it a bit. Today was an amazing outcome - the new "secret" ingredients were Jaggery, butter and cream - how could you go wrong adding these three ingredients to anything?

After blending the paste and before adding it back to the kadai pan, add a dollop (1 tbsp) of butter to the pan, then add the blended tomato sauce.
Add about 1 tsp full of jeggery to the blended tomato paste. Takes the edge off the spiciness.
Mix full cream with the coconut milk; about 1:1 ratio, so in the end, I added to the simmer sauce and green beans, (before the paneer was added back in) about 1/3 cup coconut mild and 1/3 cup full cream

Nutrition