Punjabi Recipes
 
Subz Maharani  
   
Serves 4

Vegetables
Ingredients

1 Tcup- ½ Inch Cubes of Paneer

1 Tcup- ½ Inch Cubes of Carrots
1 Tcup- ½ Inch Cubes of Potato 1 Tcup- ½ Inch Cubes of Capsicum
1 Tcup- Medium Size Florets of Cauliflower Oil for Deep Frying the Vegetables

Gravy
Ingredients

3 Tbsp- Butter

Coriander Powder
1 Tsp- Cumin Seeds Mango Powder
2 Nos- Cardamom 3 Tbsp- Well Beaten Curd
4 Nos- Green Chilies (Finely Chopped) 2 Tcup- Water
1 Tcup- Finely Chopped Onions 3 Tbsp Milk mixed with 6 Tbsp
Tomato Juice
½ Tcup- Finely Chopped Tomato ½ Tsp- Chaat Masala
1 Tsp- Each of Salt 1 Tbsp- Honey
Red Chili Powder 2 Tbsp- Chopped Coriander Leaves

Garnish
Chopped Coriander Leaves

Method
1. Deep fry Paneer, Potato and Cauliflower in hot oil. Drain well and keep aside.
2. Heat Butter in a Kadhai and then to it add Cumin Seeds. When it starts to crackle add Cardamom to it and then add Green Chilies.
3. Add Onions to it and sauté well. Next add Tomatoes to it and sauté well. Add Salt, Red Chili Powder, Coriander Powder and Mango Powder to it and sauté well.
4. Add Curd to it and sauté well till oil separates from the Gravy.
5. Add Potato,Cauliflower,Paneer,Capsicum,Carrot and fry well. Add Water and mix well.
6. Add Milk Mixture to it and let the Gravy simmer well.
7. Add Chaat Masala and Coriander Leaves to it and mix well.
8. Close the Gas and then add Honey to it.
9. Mix well and check the Seasoning and adjust accordingly.
10. Serve Hot garnished with Chopped Coriander Leaves.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

360

Carotene  ( μg )

1347.3

Protein (g) 7.43 Vitamin C (mg) 32.96
Carbohydrate (g) 19.57 Mg  (mg) 39.18
Fat (g) 28.07 Na  (mg) 46.6
Fibre (g) 1.66 K  (mg) 255.7
Minerals (g) 2.32 Mn  (mg) 0.36
Calcium  (mg) 186.28 Zn  (mg) 0.714
Phosphorus  (mg) 240.01 Cr  (mg) 0.019
Iron  (mg) 1.442    

Modification
Boil paneer, potato and cauliflower and sauté them


Vegetables
Ingredients

1 Tcup- ½ Inch Cubes of Paneer

1 Tcup- ½ Inch Cubes of Carrots
1 Tcup- ½ Inch Cubes of Potato 1 Tcup- ½ Inch Cubes of Capsicum
1 Tcup- Medium Size Florets of Cauliflower Oil for shallow frying vegetables 5 tsp

Gravy
Ingredients

5 Tbsp- Butter

Coriander Powder
1 Tsp- Cumin Seeds Mango Powder
2 Nos- Cardamom 3 Tbsp- Well Beaten Curd
4 Nos- Green Chilies (Finely Chopped) 2 Tcup- Water
1 Tcup- Finely Chopped Onions 3 Tbsp Milk mixed with 6 Tbsp Tomato Juice
½ Tcup- Finely Chopped Tomato ½ Tsp- Chaat Masala
1 Tsp- Each of Salt 1 Tbsp- Honey
Red Chili Powder 2 Tbsp- Chopped Coriander Leaves

Garnish
Chopped Coriander Leaves

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal)

268

Protein (g) 7.43
Carbohydrate (g) 19.67
Fat (g) 17.77
Fibre (g) 1.66
Minerals (g) 2.19