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Vegetable Red Lentil & Paneer Stew Indiodyssey Feast
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Veggie, Red Lentils & Paneer Stew

Use what ever vegetables you have on hand to make this hearty, Indian spiced stew.
Course Main Course, Side Dish
Cuisine Indian
Keyword Dal, Paneer, Pure Veg, Stew
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 421kcal

Equipment

  • Kadai pan, Fry pan
  • Pressure Cooker

Ingredients

  • 3 tbsp Ghee Or other oil for pan frying, separated
  • 1 cup Paneer Cut into bite size pieces
  • 1 Carrot Peeled and chopped
  • 1 Cup Cauliflower Florets
  • 2 Potatoes Peeled and cubed
  • 1 tsp Cumin seeds
  • 1 tsp Black mustard seeds
  • 1 Green fresh chili Finely chopped
  • 2 tsp Ginger Fresh grated
  • ⅓ Cup Tomato puree
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • ½ tsp Himalayan pink salt
  • ½ tsp Black pepper Fresh ground
  • 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

Prepare the Vegetables & Paneer

  • 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. Remove and set aside.
  • Add the chopped vegetables and stir fry for several minutes. Remove and set aside.
    Note: you can use all kinds of vegetables, even canned if you want. These are the vegetables I had on hand.

Prepare the stew

  • Add a 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 tomato puree. You could use chopped tomatoes - I didn't have any so I used a can of tomato puree. Makes for a smooth sauce.
    If using puree, cook and stir a few minutes. If using fresh, chopped tomatoes, cook several minutes until they are soft and mushy.
  • 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, sauteed vegetables (NOT sauteed paneer), (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).

Nutrition

Serving: 1cups | Calories: 421kcal | Carbohydrates: 34g | Protein: 14g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 66mg | Sodium: 669mg | Potassium: 819mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2837IU | Vitamin C: 39mg | Calcium: 316mg | Iron: 3mg