Spicy Basil Paneer Curry for 4 Servings

Instructions:

1. Toss the paneer cubes with cornstarch and salt until lightly coated. Heat 1 tbsp oil in a heavy-bottomed skillet over medium-high heat and fry the cubes for 2-3 minutes per side until a mahogany-colored crust forms. Remove from the pan and set aside.
2. In the same pan, add the remaining 2 tbsp oil. Sauté the diced onions until translucent and golden. Stir in the ginger and garlic pastes and cook for 1 minute until fragrant.
3. Add the tomato puree and slit green chilies to the pan; cook until the oil begins to separate from the edges of the masala.
4. Lower the heat to medium-low. Stir in the turmeric, Kashmiri red chili powder, and salt.
5. Slowly fold in the whisked low-fat Greek yogurt, stirring constantly to prevent curdling.
6. Pour in the water or vegetable broth and simmer for 5-7 minutes until the gravy reaches a velvety consistency.
7. Gently stir in the seared paneer cubes and garam masala, simmering for another 2 minutes to heat through.
8. Turn off the heat. Fold in the fresh chiffonaded basil leaves and lemon juice immediately before serving to preserve the aromatic oils.