*Easy* High-Protein Indian Meals for busy weekdays

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

Mash canned red beans in a bowl with store-bought salsa until well combined.

Toast sardo bread on a pan with a bit of butter until golden and crunchy.

Slice tomatoes thinly and cut up avocado.

Spread a generous dollop of hummus on one side of the toasted bread and avocado on the other side, seasoning the avocado with salt, pepper, lemon juice, and red chili flakes.

Layer the bean and salsa mash over the hummus side, followed by the sliced tomatoes and fresh spinach leaves.

For the yogurt quinoa bowl, add quinoa and water to a pan with a few coriander leaves and cook on low flame for 20 minutes.

Grate half a cucumber, making sure to keep the juice for added flavor.

Mix 100 g of regular yogurt and 150 g of Greek yogurt in a bowl, adding a pinch of salt and stirring until combined.

Add the cooked quinoa to the yogurt mixture and stir well.

In a separate pan, heat 5 to 10 g of ghee and add mustard seeds, cumin seeds, curry leaves, and a dried red chili to prepare a tempering.

Once the spices are crackling, pour the tempering over the yogurt quinoa mix and stir to combine.

For the paneer sandwich, chop red onion into tiny pieces and mix with 100 g of Greek yogurt, adding a pinch of salt, black pepper, and fresh coriander leaves.

Set the yogurt mixture aside and take 100 g of crumbled paneer in another bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens