Bajra Paneer Veg Soup

Ingredients

• 30 g bajra (pearl millet), soaked and cracked
• 40 g low-fat paneer, cubed
• 50 g mixed vegetables (carrot, beans, peas), finely chopped
• 40 g tomato, pureed
• 5 g ginger-garlic paste
• 2 g cumin seeds
• 1 g turmeric powder
• 2 g black pepper
• 5 ml oil
• 400 ml water or light vegetable stock

Preparation

1. Heat oil, crackle cumin, add ginger-garlic paste and sauté briefly.
2. Add tomato puree, turmeric and cook 2 minutes.
3. Stir in soaked bajra and water; simmer 12–15 minutes until soft.
4. Add chopped vegetables and cook 5–6 minutes more.
5. Gently mix in paneer cubes and black pepper; simmer 2 minutes.
6. Adjust consistency and serve hot as one bowl.