Serves 4
| Ingredients |
| Paneer 250 grams |
Ghee or oil 4 tbs |
2 Onion (medium) cut in long thin pieces |
3 Tomato (medium size) |
Ginger 1" piece cut in long thin pieces |
Salt to taste |
Garlic 8 kali cut in long thin pieces |
Red chilli powder 1 tea spoon |
3 Small cardamom |
Milk 1 to 2 glass |
| Cinamom 1" piece |
|
Method
Heat the ghee in a pan.
Put onion, ginger, garlic, cinamom and cardamom.
Fry it till the onion becomes light brown.
After that keep out all the things from ghee and make a smooth paste with tomato in mixer.
Then again fry for 4 to 5 minutes the paste in ghee and add salt and chilli powder.
Add paneer pieces and fry for two to three minutes.
Add milk and cook till the gravy become thick.
Garnish with chopped coriander .
Serve hot with paratha or rice.
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
362 |
Carotene ( μg ) |
317.4 |
| Protein (g) |
14.02 |
Vitamin C (mg) |
5.63 |
| Carbohydrate (g) |
8.72 |
Mg (mg) |
12.61 |
| Fat (g) |
30.17 |
Na (mg) |
42.34 |
| Fibre (g) |
0.52 |
K (mg) |
156.5 |
| Minerals (g) |
2.38 |
Mn (mg) |
0.26 |
| Calcium (mg) |
221.5 |
Zn (mg) |
0.38 |
| Phosphorus (mg) |
167.5 |
Cr (mg) |
0.01 |
| Iron (mg) |
0.59 |
|
|
Modification
Reduce the amount of oil used for preparation
Used low fat milk for preparation of paneer
Paneer 250 grams
2 Onion (medium) cut in long thin pieces
Ginger 1" piece cut in long thin pieces
Garlic 8 kali cut in long thin pieces
3 Small cardamom
Cinamom 1" piece
Ghee or oil 2 tbs
3 Tomato (medium size)
Salt to taste
Red chilli powder 1 tea spoon
Milk 1 to 2 glass
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
| Energy (Kcal) |
276 |
| Protein (g) |
13.67 |
| Carbohydrate (g) |
8.82 |
| Fat (g) |
20.67 |
| Fibre (g) |
0.52 |
| Minerals (g) |
2.33 |
| 
