NUTRITION

SERVINGS

INGREDIENTS

3 oz paneer

1 cup non-fat Greek yogurt

0.5 cup green peas

1 cup cauliflower florets

0.13 cup cooked basmati rice

0.5 tsp avocado oil

1 tsp fresh ginger

1 tsp garlic

0.5 tsp turmeric powder

1 tsp garam masala

0.5 tsp cumin seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large non-stick skillet over medium heat and add the cumin seeds, toasting until they begin to pop.

• 2

  Add the minced ginger, garlic, and cauliflower florets to the pan, sautéing for 4-5 minutes until the cauliflower begins to soften.

• 3

  Stir in the turmeric powder, garam masala, sea salt, and black pepper, ensuring the vegetables are evenly coated in the spices.

• 4

  Add the cubed paneer and green peas to the skillet, tossing gently to combine with the aromatics.

• 5

  Reduce the heat to low and slowly whisk in the Greek yogurt and water, stirring continuously to create a smooth, creamy sauce.

• 6

  Simmer the mixture gently for 5-7 minutes until the sauce has thickened and the cauliflower is fork-tender.

• 7

  Serve the warm paneer curry over the cooked basmati rice and garnish with freshly chopped cilantro.