Chanar Kalia “Paneer in a Traditional Bengali Curry"

Ingredients
200-250 gms- Paneer	2 Nos Cardamom
4 Nos- Medium Size Potatoes ( Cut in Cubes of 1 ½ inch Cubes )	1 Inch Piece Cinnamon- Made to a Paste with Water
Oil for Shallow Frying	1 Tsp- Red Chilli Paste
3 Tbsp- Oil	½ Tsp- Sugar
2 Nos- Bay Leaf	5 Tbsp- Curd ( Well Beaten )
2 Nos- Medium Size Onion ( Sliced )	2 Tcup- Water
1 Tbsp- Ginger and Garlic Paste	1 Tsp- Salt ( To Taste )
1 Tsp- Turmeric Paste	2 Tbsp- Chopped Coriander Leaves
2 Nos- Cloves

Shallow Fry Potatoes and Paneer and keep aside.Drain well.
Heat Oil in a Pan and then add Bay Leaf to it. Next add Onion to it and sauté well.
Add Ginger and Garlic Paste and cook well.Add Turmeric Paste and Red Chilli Paste and cook well.
Add Potatoes to it and simmer well. Add Salt,Sugar, Garam Masala Paste and cook well.
Add Water and cover and cook till Potatoes are done. Add Paneer Cubes to it and simmer well.
Check the Seasoning and adjust accordingly. Add Coriander Leaves to it and Serve hot.

Nutrient Composition Per Serving
MACRONUTRIENTS		MICRONUTRIENTS
Energy (Kcal)	394	Carotene ( μg )	692.18
Protein (g)	13.09	Vitamin C (mg)	20.18
Carbohydrate (g)	12.56	Mg (mg)	17.75
Fat (g)	32.45	Na (mg)	13.89
Fibre (g)	0.35	K (mg)	150.38
Minerals (g)	2.23	Mn (mg)	0.13
Calcium (mg)	177.69	Zn (mg)	0.33
Phosphorus (mg)	135.78	Cr (mg)	0.006
Iron (mg)	0.44

Reduce the amount of potatoes used. Boil the potatoes; soak the paneer in hot water with a little salt added to it. Roast the potatoes.

Ingredients
200-250 gms- Paneer (low fat)	1 Tsp- Red Chilli Paste
100g- Medium Size Potatoes ( Cut in Cubes of 1 ½ inch Cubes )	½ Tsp- Sugar
3 Tbsp- Oil	5 Tbsp- Curd ( Well Beaten )
2 Nos- Bay Leaf	2 Tcup- Water
2 Nos- Medium Size Onion ( Sliced )	1 Tsp- Salt ( To Taste )
1 Tbsp- Ginger and Garlic Paste	2 Tbsp- Chopped Coriander Leaves
1 Tsp- Turmeric Paste

Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal)	315
Protein (g)	12.89
Carbohydrate (g)	9.73
Fat (g)	24.94
Fibre (g)	0.3
Minerals (g)	2.15