Who doesn’t love an indulgent bowl of rich and creamy shahi paneer? When paired with soft butter naans, crispy tandoori roti or a steaming plate of jeera rice — the taste doubles, leaving us craving for more. But more often than not, restaurant-bought or online-ordered shahi paneer usually comes loaded with excess cream, butter and oil, making it far more calorie-dense than we'd like. The good news? You don't have to give up your favourite comfort food to eat healthy. Mumbai fitness coach Vanshika Khurana has dropped a video on Instagram, sharing an easy and nutritious shahi paneer recipe that you can enjoy guilt-free. As per the post, the classic shahi paneer packs 31g protein, 5.5g fibre and just 380 calories per serving, making it a wholesome and satisfying dinner option. Shahi paneer recipe: Ingredients required1 large roughly chopped onion 3 medium roughly chopped tomatoes4–5 minced garlic cloves2 green chillies1 bay leaf1 tsp of cumin seeds4–5 whole black peppercorns2 green cardamom1 tbsp of melon seeds (magaz)4–5 boiled cauliflower florets ¼ cup boiled pumpkin100g high-protein Paneer for blending100- 120 g high-protein paneer, cut into cubes/triangles50ml low-fat milkSalt, to tasteRed chilli powder, to tasteTurmeric powderCoriander powderCumin powderGaram masalaCinnamon powderKasuri methiSweetener, to tasteWater, as requiredShahi paneer recipe: How to makeTo make the high-protein shahi paneer, first heat a pan and add cumin seeds, whole black peppercorns, green cardamom and bay leaf. Let them splutter before adding the minced garlic, green chillies and melon seeds. Sauté for 1–2 minutes. Next, add the chopped onions and cook until they become soft and lightly golden in colour. The chopped tomatoes must go in next, which must be cooked until completely soft and mushy.After that, sprinkle some salt, red chilli powder, turmeric, coriander powder, cumin powder, garam masala and cinnamon powder and stir the concoction well. Add the boiled cauliflower and pumpkin as well as the 100g paneer. Blend everything uniformly until completely smooth.Once done, pass the blended gravy through a sieve and pour it back into the pan. Add 50ml low-fat milk and let the gravy simmer for 2–3 minutes. Then, add the paneer cubes and cook for another 10 minutes so they absorb the flavours. Stir in a little sweetener, crush kasuri methi between your palms, sprinkle it over the curry and serve hot with either flatbreads or rice.