Ingredients
Paneer Marination
250 gm Low Fat Paneer
1 tsp oil
Spices : 1 tsp cumin powder, 1 tsp coriander Powder, 1 tsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp Amchur powder, salt as taste
1. In a bowl, add oil & spices, mix everything & then add paneer. Coat paneer well with the oil and spices and leave it for 15 minutes.
2. Toast it on the pan from all the sides until golden.
Curry Preparation
1. Soak 20 gm cashews & 10 gm melon seeds for 30 min in hot water, blend to make the paste
2. Take 150 g of low-fat yoghurt and add spices in it – 1 tsp Kashmir red chilli powder, pinch of turmeric powder and 1 tsp coriander powder. Makes everything well and add cashew melon paste in this mixture and stir it again.
3. In a pan add 1 teaspoon of oil, 1 tsp of freshly chopped ginger and 1 tsp of Kashmir chilli powder. Let it cook for a few seconds and then add yoghurt mixture in it.
4. Let it cook for 6 to 8 minutes on medium high flame & then add toasted paneer in it and give it a gentle mix. Add some Kasoori Methi in it by rubbing it between your palms.
Note : To adjust the consistency you can add hot water to it.
Serve it with dry roasted la Chata or you can have it in your lunch or dinner. This is a high protein recipe and perfect for your weight loss meal.