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

  1. Heat the ghee in a pan. Put onion, ginger, garlic, cinamom and cardamom. Fry it till the onion becomes light brown.
  2. After that keep out all the things from ghee and make a smooth paste with tomato in mixer.
  3. Then again fry for 4 to 5 minutes the paste in ghee and add salt and chilli powder.
  4. Add paneer pieces and fry for two to three minutes. Add milk and cook till the gravy become thick.
  5. 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.
  1. Used low fat milk for preparation of paneer
  2. Paneer 250 grams
  3. 2 Onion (medium) cut in long thin pieces
  4. Ginger 1" piece cut in long thin pieces
  5. Garlic 8 kali cut in long thin pieces
  6. 3 Small cardamom
  7. Cinamom 1" piece
  8. Ghee or oil 2 tbs
  9. 3 Tomato (medium size)
  10. Salt to taste
  11. Red chilli powder 1 tea spoon
  12. 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