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Jain Paneer Methi Masala

VIEWS 2337

Energy (kcal) - 113

Protein (g) - 5.4

Carbohydrate (g) - 2.9

Fat (g) - 5.7

Khyati's Health-O-Meter Says:

Paneer is a good source of protein, for vegetarians, it is one of the best available high biological value proteins, High in calcium and phosphorus, but also known to improve one's metabolism aiding in weight loss and reducing the risk of insulin resistance.

  • Paneer [low-fat] - 20 g
  • Fresh Peas  - 1 tbsp
  • Tomatoes [chopped] - 2 tbsp
  • Muskmelon Seeds -  1 tsp
  • Fenugreek leaves  - 25 g
  • Dry Kashmiri Red Chillies - 2 nos. 
  • Cumin Seeds  - ¼  tsp
  • Turmeric powder - ¼  tsp
  • Red Chilli Powder - ¼ tsp
  • Garam Masala Powder -  ¼ tsp 
  • Curds -  2 tbsp
  • Salt to taste
  • Oil  - ½  tsp
  • Coriander leaves [chopped] - 1 tsp
  • Lemon wedge - 1 piece
Step 1  Heat oil in a pan, add jeera, melon seeds, and dry red chili [soak in water for 10 mins]. Saute the spices for a minute then add chopped tomatoes and dry spices (salt, haldi, lal mirch, and garam masala). Mix everything and let it cook till the tomato softens. Once everything is cooked, pour the gravy into the blender and add ½ tbsp. curds to it. Blend to make it smooth puree and keep it aside. Step 2 Heat ½ tsp. oil in another pan, add small cubed cottage cheese to it and stir fry until sides start turning gulden.  Step 3 Finely chop methi and coriander leaves and wash them under running water. Add peas, chopped, and washed leaves to the remaining oil in the pan and saute for 2 - 3 minutes. Step 4 Add the prepared gravy to the methi mix and let it cook together for a few minutes. Lastly, add soaked paneer pieces to the gravy and cook for a minute more. Step 5 The vegetable is ready to serve. Garnish it with chopped coriander, and lemon wedges and serve hot with roti, kulcha, or brown rice.

Jain Paneer Methi Masala - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2337


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