Punjabi Recipes
 
Palak Paneer  
   
Serves 4

Ingredients

Palak - 1 bunch

Ginger paste - 1 tsp
Paneer - 1/4 kg

Red chilli powder - 1 tsp

Onions - 2 

Corriander powder - 3 tsps

Tomatoes - 3 

Moti elaichi - 1 

Oil/Ghee - 5 tbls
Cinnamon - 1" stick
Garlic paste - 2 tsps 
 

Method
Pressure cook the palak with 1 or 2 green chilies (as taste demands) and puree the steamed palak Cut Paneer into cubes and soak it in water in which turmeric has been mixed. Take a cooker and heat oil.
Add both the whole spices and fry till it crackles.
Add finely chopped onions and after 2 minutes add the garlic and ginger paste.
Fry till nice and brown After onions have browned, add chili and coriander powder and fry for two minutes.
Add grated tomatoes (without the skin) and fry till it becomes brownish and oil starts collecting around the masala.
Add the pureed palak and fry for 2-4 minutes.
Add the Paneer cubes and stir softly as the paneer can break. Cook it on pressure for one whistle.
Serve with chapatti.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

385

Carotene  ( μg )

300.23

Protein (g)

14.02

Vitamin C (mg)

27.19

Carbohydrate (g)

9.08

Mg  (mg)

54.74

Fat (g)

32.91

Na  (mg)

43.6

Fibre (g)

2.22

K  (mg)

252.44

Minerals (g)

3.2

Mn  (mg)

0.6

Calcium  (mg)

230.5

Zn  (mg)

0.61

Phosphorus  (mg)

141.91

Cr  (mg)

0.01

Iron  (mg)

39.24

 

 


Modification
Reduce the amount of oil used for preparation.


Ingredients

Palak - 1 bunch

Ginger paste - 1 tsp
Paneer - 1/4 kg

Red chilli powder - 1 tsp

Onions - 2 

Corriander powder - 3 tsps

Tomatoes - 3 

Moti elaichi - 1 

Oil 5 tbls
Cinnamon - 1" stick
Garlic paste - 2 tsps 
 

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal)

272

Protein (g)

14.02

Carbohydrate (g)

9.08

Fat (g)

20.41

Fibre (g)

2.22

Minerals (g)

3.2