Name: High-Protein Paneer and Sprouted Green Pea 'Makhani' with Oats and Sattu Missi Roti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200g Low-fat Paneer, cubed; 1 cup Sprouted Green Peas, steamed; 1/2 cup Plain Greek Yogurt, whisked; 1 tbsp Cashew paste; 2 medium Tomatoes, pureed; 1 large Onion, finely chopped; 1 tbsp Ginger-Garlic paste; 1 tbsp Ghee; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 1 tsp Kashmiri Red Chili powder; 1 tsp Garam Masala; 1 tbsp Kasuri Methi (dried fenugreek leaves); For Roti: 1/2 cup Oats flour, 1/2 cup Sattu (roasted chana flour), 1/4 cup Whole wheat flour; Salt to taste; Fresh coriander for garnish

The Preparation

Step 1

In a bowl, mix the oats flour, sattu, and whole wheat flour with a pinch of salt. Gradually add water to knead a firm dough. Cover and let it rest for 15 minutes.

Step 2

Heat ghee in a heavy-bottomed pan. Add cumin seeds; once they splutter, add the chopped onions and sauté until golden brown.

Step 3

Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.

Step 4

Add the tomato puree, turmeric, red chili powder, and salt. Cook until the oil begins to separate from the masala.

Step 5

Lower the heat and stir in the cashew paste and whisked Greek yogurt continuously to prevent curdling. Cook for 2-3 minutes to form a creamy base.

Step 6

Add the steamed sprouted green peas and paneer cubes. Gently toss to coat them in the gravy. Add half a cup of warm water if the gravy is too thick.

Step 7

Sprinkle garam masala and crushed kasuri methi. Cover and simmer on low heat for 5-7 minutes.

Step 8

While the gravy simmers, divide the dough into 4 balls and roll them out into thick rotis (Missi Roti style). Cook them on a hot tawa (griddle) until brown spots appear on both sides.