Elevate your meal game with Protein Power Roti served along with flavourful Bhindi Aloo Pyaaz Sabzi and tangy Tomato Garlic Chutney. A wholesome, protein-packed delight perfect for a hearty breakfast or lunch or dinner! Looking for the ultimate weight loss meal? This balanced meal is perfect for those looking to eat healthier and maintain a nutritious diet. Watch now to learn how to make this tasty and satisfying dish.
 

 

 

 

​Ingredients:

Okra/lady finger/Bhindi 200 gm

Potato 1 medium sliced 

Onion 1 medium sliced

Oil 3 tbsp

Jeera 2 tsp

Turmeric powder 1 tsp

Coriander powder 2 tsp

Red Kashmiri chilly powder 2 tsp

Salt according to taste

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Tomato garlic chutney

Garlic big 8 cloves

Tomato 3 medium size

Salt to taste

Whole red chilli 3-5 

Oil 1 tbsp

Jeera 1 tsp

Turmeric powder 1/2 tsp

Red Kashmiri chilly powder 2 tsp

Lemon juice 2 tbsp

Brown sugar 1 tsp

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Paneer roti

Paneer 500 gm

1 egg white or wheat flour or oats powder

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Instructions:

1. Prepare the veggies: Wash the bhindi thoroughly, pat them dry, and chop them into bite-sized pieces. Thinly slice the potato and onion.

2. Heat the oil: In a pan, heat 3 tbsp of oil on medium flame. Add the cumin seeds and let them crackle.

3. Cook the potatoes: Add the sliced potatoes and sauté for 5-6 minutes until they turn golden and slightly crispy.

4. Add onions: Toss in the sliced onions and cook until they turn soft and light brown.

5. Cook the bhindi: Add the chopped bhindi and mix well. Cook uncovered for 8-10 minutes, stirring occasionally so they don’t turn slimy.

6. Season: Sprinkle all powder and salt. Mix well and cook for another 5 minutes until everything is cooked perfectly and the bhindi has a nice texture.

7. Serve: Turn off the flame and let it rest for a minute. Serve hot with Protein Power Roti and tangy Tomato Garlic Chutney for a wholesome meal.

Pro Tip: For extra flavour, add a pinch of garam masala or amchur (dry mango powder) at the end!

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Tomato garlic chutney

1. In a mixer add 5 garlic cloves, whole red chilies and chopped tomatoes. Grind them into a coarse paste — don’t make it too smooth!

2. Heat 1 tbsp oil in a pan on medium flame. Add jeera and let it crackle. Then add the remaining 3 chopped garlic cloves and sauté until golden brown.

3. Stir in the turmeric powder and Kashmiri red chili powder. Cook for a few seconds until the spices bloom and release their aroma.

4. Pour the coarse tomato-garlic mixture into the pan. Cook on medium heat, stirring occasionally, until the mixture thickens and the oil starts separating from the sides.

5. Add brown sugar and salt to taste. Finally, mix in the lemon juice and cook for another 1-2 minutes.

6. Once the chutney reaches a thick, rich consistency, turn off the heat. Let it cool slightly and serve fresh!

Tip: This chutney tastes even better the next day once the flavours settle. Store it in an airtight container in the fridge for up to a week!

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Paneer roti

1. In a bowl, mix the crumbled paneer and egg white until it forms a soft dough. Make sure they’re well combined.

2. Take small portions of the dough and flatten them gently on baking paper, shaping them into small, round flatbreads. Grease your hands lightly if the dough sticks.

3. Heat a tawa or non-stick pan on medium flame. Carefully transfer the shaped roti onto the pan, peeling it off the paper slowly.

4. Cook each side for 2-3 minutes until golden brown and firm. You can brush a little oil on the sides for a crispier texture, but it’s optional.

5. Once cooked, remove the roti and keep warm until ready to serve.

Tip: Add a pinch of salt and some finely chopped coriander or cumin powder to the dough for extra flavor!

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