NUTRITION

SERVINGS

INGREDIENTS

4 oz Paneer

0.5 cup Non-fat Greek yogurt

1.5 tbsp Cooked basmati rice

0.5 cup Tomato puree

0.25 tsp Ghee

0.5 tsp Ginger paste

0.5 tsp Garlic paste

0.5 tsp Garam masala

0.25 tsp Turmeric

0.5 tsp Cumin seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the ghee in a non-stick skillet over medium heat and add the cumin seeds until they begin to sizzle and release their aroma.

• 2

  Stir in the ginger paste and garlic paste, sautéing for one minute until the mixture is fragrant and lightly golden.

• 3

  Add the tomato puree, turmeric, sea salt, and black pepper, then reduce the heat and simmer for 5 minutes to thicken the base.

• 4

  In a small bowl, whisk the non-fat Greek yogurt until completely smooth to prevent curdling, then slowly stir it into the tomato mixture.

• 5

  Gently fold in the paneer cubes and garam masala, allowing the dish to simmer on low heat for another 3 minutes until the paneer is heated through.

• 6

  Transfer the paneer masala to a bowl, serve alongside the warm basmati rice, and finish with a garnish of fresh cilantro.