Paneer is easily the ultimate crown jewel of Indian vegetarian cooking, capable of being whipped up into a myriad of spectacular, melt-in-your-mouth creations. Yet, most of us stubbornly restrict our kitchens to the same old rotation of palak paneer or butter masala. Ready to break the monotony? Bengaluru-based nutritionist and Stanford-certified chef Aathira Sethumadhavan recently took to Instagram, sharing a unique recipe for a fiery, ultra-creamy dish called Kanthari Paneer. Packing a stellar South Indian twist, this culinary masterpiece serves up an impressive 15 grams of protein and just 245 calories per serving, proving healthy eating never has to taste boring.According to Aathira Sethumadhavan, the Kanthari Paneer recipe hits home and can be prepared in a few minutes to be enjoyed as a breakfast staple, lunch or brunch meal. Kanthari Paneer: Ingredients required200g high-protein, cubed, low-fat paneer, cubed2 tsp of coconut oil1 tsp of fennel seeds4–5 of sliced shallots1 sprig of curry leavesCrushed paste: 5–6 kanthari (bird’s eye) chillies, ½-inch ginger, 3 garlic cloves¼ tsp of turmeric powder1 tsp of coriander powder½ tsp of garam masalaSalt, to taste½ cup (120 ml) of coconut milk½ tsp of sugarCoriander leavesKanthari Paneer: How to make To bring this aromatic, coastal delicacy to life, Aathira Sethumadhavan starts by heating two teaspoons of pure coconut oil in a pan over medium heat. Once the oil is shimmering hot, she tosses in the fennel seeds, letting them crackle and splutter to release their signature sweet aroma. Next, she adds the sliced shallots and a fresh sprig of curry leaves, sautéing the mixture for a few minutes until the shallots soften, turn translucent, and absorb the rich flavour of the coconut oil.Once the aromatic base is ready, she stirs in a freshly crushed paste of fiery kanthari chillies, ginger, and garlic. She cooks this blend for a couple of minutes until the raw, pungent smell completely dissipates. Moving forward, she lowers the heat slightly to add the dry spices: turmeric powder, coriander powder, and garam masala. She tosses the ingredients gently, letting the spices roast and bloom in the warm oil for about a minute to form a deeply flavorful masala base.Next, she pours in the smooth coconut milk, seasoning the gravy with a pinch of salt and a half-teaspoon of sugar to perfectly balance out the intense heat of the bird's eye chillies. After giving everything a good stir, she lets the liquid gently come together over a low simmer. She then carefully slides in the cubed, low-fat paneer, ensuring each piece is well-coated. She lets the dish simmer for a few minutes so the paneer turns incredibly soft and thoroughly soaks up the creamy, spicy coastal masala. Finally, she turns off the heat, garnishes the dish generously with fresh coriander leaves, and serves the dish piping hot.