Name: High-Protein Muttar Paneer Korma
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 16 oz paneer, cut into 1/2-inch cubes; 1 1/2 cups green peas, fresh or frozen; 1 1/2 tbsp ghee or neutral oil; 1 large onion, finely chopped; 2-inch piece ginger, peeled and minced; 6 garlic cloves, minced; 1 green chili, minced (optional); 1/2 cup raw unsalted cashews; 1/2 cup whole milk Greek yogurt; 1/2 cup low-fat milk; 1/2 cup water; 1/2 tsp turmeric powder; 1 1/2 tsp ground coriander; 1 tsp garam masala; 1/2 tsp cumin seeds; 1/2 tsp red chili powder (or to taste); 1/2 tsp ground cardamom; Salt, to taste; 1/2 cup fresh cilantro, chopped (plus extra for garnish); Juice of 1/2 lemon

High-Protein Muttar Paneer Korma

miradugm

This High-Protein Muttar Paneer Korma is your ultimate comfort dinner, perfect for a cool, cloudy California evening. By blending creamy Greek yogurt and cashews into the sauce, you achieve a luxurious, restaurant-quality texture and boost the protein content beyond traditional recipes. The paneer soaks up the rich flavors of warming Indian spices, while sweet green peas add pops of freshness. This dish balances hearty and bright, making it perfect for a weeknight dinner or special occasion. Serve with rice or flatbread for a satisfying vegetarian meal that packs a protein punch.

Ingredients

Instructions

Place the cashews in a heatproof bowl and cover with hot water. Soak for 10 minutes, then drain and blend with yogurt and 1/2 cup milk to create a smooth paste. Set aside.
Heat 1 tbsp ghee or oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add onion and sauté until golden brown, 6-8 minutes.
Add ginger, garlic, and green chili. Cook for 1 minute until fragrant.
Stir in turmeric, ground coriander, garam masala, red chili powder, and ground cardamom. Cook for 30 seconds, stirring often.
Add the cashew-yogurt paste to the pan and stir well. Cook for 2-3 minutes, stirring, until thickened and aromatic.
Add green peas, 1/2 cup water, and salt. Simmer for 5 minutes (longer if using fresh peas).
Gently fold in paneer cubes and pour in remaining 1/2 tbsp ghee/oil. Cover and simmer on low heat for 5 minutes, letting paneer absorb flavors and warm through. Stir gently to avoid breaking the paneer.
Check seasoning and adjust salt. Finish with chopped cilantro and lemon juice.
Serve hot, garnished with extra cilantro. Pair with warm roti or basmati rice.