Indian · soups · vegetarian · Nov 12, 2022

MY DAADI'S HIGH PROTEIN PANEER SOUP

by Simrun Chopra

I loved this dish as a child, the simplicity of it, the super soft paneer that felt like sponge. Every time I have this it reminds me of my grandmother.

As a mom I like this recipe even more now. It is so simple and quick, perfect for a winter evening.

The highlight of this recipe is the quality of the vegetables and being able to taste them for their true flavours. For once not over laden with masalas.

As a child I loved having this with rice, now I sometimes just have it as a soup or with a slice of bread.

This recipe uses the water leftover after making paneer. This is called Whey and is full of protein. If you are lactose intolerant then it is best to not make this recipe.

I have also added

Notes
How to make paneer at home

INGREDIENTS

Level – SUPER SIMPLE

Paneer home made – cut into cubes
Water of the paneer
4-5 tomatoes
Pumpkin 300-400gms cut into small cubes
Carrots 1/2 kg cut into small cubes
4 Capsicum cut into large squares
Hand full of chopped parsley leaves (optional)
Green Chillies – 4 to 5 slit (depends how spicy you like your food)
Onion – 2 ground to a paste
1 1/2 tsp ginger garlic paste
1 1/2 tsp whole jeera
1/2 tsp haldi (turmeric)
1 tsp ghee

METHOD

Leaving the jeera put ALL ingredients into paneer water and keep aside
Put little ghee in a cooker and add the jeera
When it starts to splutter and you get the fragrance add the paneer water with everything in it and cooker for one whistle only ( on high gas)
Open and serve with white rice or have on its own
Ready to eat - it's that simple

HOW TO MAKE HOME MADE PANEER ... click here

NOTES

SALT – we do not add salt to this as the paneer water is already quite salty. You can if you wish to
VEGETABLES – add vegetables of your choice. You can also add cauliflower, beans etc. the quantity is also dependent on you. Feel free to reduce or increase
Avoid this recipe if you are lactose intolerant