Palak Paneer
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
- 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.
- 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 chilli 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 chapati.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| 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 |