

Grilled Chicken Breast, Phulka and Lauki Sabzi
A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
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Creamy, aromatic Kadhai Paneer with soft butter rotis – a protein-packed, soul-satisfying dinner.

Cubes of soft paneer and crunchy bell peppers tossed in a fragrant, freshly ground spice mix. This popular North Indian curry gets its unique flavor from the special 'kadhai masala' and is a restaurant favorite you can easily make at home.
Serving size: 1 serving

A classic North Indian flatbread, Butter Roti is made from whole wheat flour, cooked on a hot griddle until it puffs up beautifully, and then slathered with rich, melted butter. Incredibly soft and pliable, it's the perfect vessel for scooping up flavorful curries and dals.
Serving size: 1 serving


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Creamy, aromatic Kadhai Paneer with soft butter rotis – a protein-packed, soul-satisfying dinner.
This north_indian dish is perfect for dinner. With 658.9399999999999 calories and 22.909999999999997g of protein per serving, it's a nutritious choice for your meal plan.
Make the Kadhai Masala: In a small pan, dry roast the coriander seeds, cumin seeds, dried red chillies, and black peppercorns on low heat for 2-3 minutes until they become aromatic. Remove from heat and let the spices cool down completely. Grind them into a coarse powder using a spice grinder or mortar and pestle. Set aside.
Sauté the vegetables and paneer: Heat 1 tablespoon of oil in a kadhai or deep pan over medium-high heat. Add the cubed onions and capsicum. Sauté for 2-3 minutes until they are slightly tender but still have a crunch. Remove from the pan and set aside. In the same pan, add the paneer cubes and sauté for 1-2 minutes until they turn a light golden brown. Remove and set aside.
Prepare the gravy base: In the same kadhai, add the remaining 1 tablespoon of oil and 1 tablespoon of ghee. Once hot, add the finely chopped onions and sauté for 5-7 minutes until they turn golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears. Pour in the tomato puree, mix well, and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the sides.
Combine and simmer the curry: Add the turmeric powder, Kashmiri red chilli powder, and salt. Mix well and cook for 30 seconds. Add 2 tablespoons of the freshly prepared Kadhai Masala and stir for another minute until fragrant. Pour in 1/2 cup of water and bring the gravy to a simmer. Add the sautéed paneer, capsicum, and onion cubes to the gravy. Mix gently to coat everything. Cover and simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors.
Finish and garnish: Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. If using, stir in the fresh cream for a richer texture. Mix everything gently and cook for one more minute. Garnish with ginger juliennes and chopped coriander leaves. Serve hot.
Prepare the Dough
Shape the Rotis
Cook the Rotis on the Tawa
Puff and Finish