Fuss-free and nutritious, this recipe is perfect for busy days when you need something quick without compromising on flavour! Check out the full recipe. Some days call for a meal that comes together with minimal effort but still delivers on flavour, comfort and nutrition. The ideal recipe is one that is rich in protein, keeps you full for longer and doesn't require hours in the kitchen. If you're looking for a quick, satisfying dish that ticks all those boxes, this recipe is a simple yet wholesome option to add to your meal rotation.Read more to check out the full recipe! (Pinterest)Also Read | Monsoon making you crave something warm and cozy? Try this zero oil one pot lemon chicken noodle soup with 30 g proteinFitness coach and food blogger Ralston D'Souza, known for sharing high-protein, nutrition-focused recipes on social media, has shared a rich and creamy recipe for Amritsari paneer bhurji that packs an impressive 51 grams of protein. In an Instagram video shared on June 30, he walks viewers through the step-by-step process to recreate the flavourful dish at home.Check out the recipe below!Ingredients1½ tbsp besan (gram flour)230g Greek yoghurt (about 1 cup)½ tsp red chilli powder1 tsp amchur (dry mango) powder1 tsp coriander powder½ tsp turmeric powder1 tbsp ghee1 tbsp cumin seeds10g ginger, thinly sliced1 onion (about 80g), finely chopped2 green chillies, slit1½ tsp salt1 tomato, finely chopped200g low-fat paneer, crumbled100ml skimmed milkFresh coriander, chopped, for garnish1 tsp kasuri methi (dried fenugreek leaves)MethodDry roast the besan in a pan over low heat for about five minutes, stirring continuously until it turns aromatic with a nutty smell. Set aside to cool.In a bowl, combine the Greek yoghurt, red chilli powder, amchur powder, coriander powder and turmeric. Stir in the roasted besan until smooth and keep aside.Heat the ghee in a pan over medium heat. Add the cumin seeds and sliced ginger, and sauté for a few seconds until fragrant.Add the chopped onion, slit green chillies and salt. Cook for about five minutes until the onions soften.Stir in the chopped tomato and cook until it softens.Add the yoghurt-besan mixture to the pan and cook over low heat for about five minutes, stirring occasionally, until the yoghurt is fully cooked.Add the crumbled low-fat paneer and skimmed milk. Mix well and cook for another two to three minutes until creamy and heated through.Garnish with chopped fresh coriander and kasuri methi. Serve hot with toast, roti or paratha.Nutrition (entire recipe):Calories: 656Protein: 51 gCarbohydrates: 42 gFat: 28 gFibre: 9 gNote to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.