@noharmantrying: Cooking traditional desi food and making it healthier is way easier than you think it is! Shahi Paneer is literally in my death row meal but I’ve always wanted to find a way to eat it when I’m cutting weight, so here’s the recipe I came up with! It tastes just as good as it does at a restaurant (shoutout my mom’s OG recipe I based this off of) but is 10x healthier and more macro friendly! Let me know what you think in the comments and follow for more! Ingredients 800ml Crushed Tomatoes (1 can) 1600ml Water (2 cans) 2 spoons Olive Oil 1 spoon Desi Ghee 50g Ginger 10-12 cloves Garlic 1.5 Green Chili Pepper 700g Soft/Silken Tofu 0.75 cup Whipped (35%) Cream 2 spoons Shahi Paneer Masala 3 spoons Salt 1 spoon Garam Masala Powder 1 spoon Kasoori Methi (Dried Fenugreek) Powder 0.5 spoon Ground Cumin Seed Powder 1.2kg Paneer Chopped coriander (optional) Cooking Directions 1. Blend ginger, garlic and chili peppers with water to create a smooth liquid (you don’t want chunks) 2. Turn on stovetop to medium heat 3. Add 1 can of crushed tomatoes and 2 cans of water to your pot. Add in blended ginger/garlic/chili liquid, 2 spoons of olive oil and 1 spoon of desi ghee 4. Cover pot and let simmer for 30 minutes 5. Blend 700g of tofu with 0.25 cup of water to create a cream-like consistency 6. Cut paneer into small cubes or triangles 7. Mix shahi paneer masala, salt, Garam masala, ground cumin seed and kasoori methi powders with water to create a paste 8. Once the 30 minutes have passed, add blended tofu, spice paste and 0.75 cup of heavy/whipping (35%) cream (cream helps sweeten the dish and retain flavour). TIP: if there’s any curdling, use a whisk to smooth out the gravy 9. Once gravy comes to a boil, add paneer 10. Mix regularly for 5 minutes, paneer should soak up the gravy and be floating. 11. Add chopped coriander to garnish Macros 10 servings (roughly 350g) 525 calories 32g protein 38g fat 14g carbs #indianfood #desifood #cooking #recipes #punjabi

Harman Dhaliwal

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Thursday 15 October 2026 11:55:39 GMT