Serves 4

Ingredients
Palak - 1 bunch Ginger paste - 1 tsp
Paneer - 1/4 kg Red chilli powder - 1 tsp
Onions - 2 Coriander powder - 3 tsps
Tomatoes - 3 Moti elaichi - 1
Oil/Ghee - 5 tbls Cinnamon - 1 stick
Garlic paste - 2 tsps

Method

  1. Pressure cook the palak with 1 or 2 green chillies (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.
  2. Add both the whole spices and fry till it crackles.
  3. Add finely chopped onions and after 2 minutes. add the garlic and ginger paste.
  4. Fry till nice and brown After onions have browned, add chilli and coriander powder and fry for two minutes.
  5. Add grated tomatoes (without the skin) and fry till it becomes brownish and oil starts collecting around the masala.
  6. Add the pureed palak and fry for 2-4 minutes.
  7. Add the Paneer cubes and stir softly as the paneer can break. Cook it on pressure for one whistle. Serve with chapati.
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 Coriander powder - 3 tsps
Tomatoes - 3 Moti elaichi - 1
Oil/Ghee - 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