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Paneer Curry

VIEWS 1746

Energy (kcal) - 200

Protein (g) - 13

Carbohydrate (g) - 6

Fat (g) - 3

Khyati's Health-O-Meter Says:

This curry is loaded with healthy Indian spices, paneer, milk, veggies and spices that make it extremely delicious, yet healthy. High protein and calcium content in paneer makes it an ideal food for body building. Onions are rich in oligosaccharides which are prebiotics that improve gut health. They are rich in phytophenols and flavonoids. Ginger is regarded as an excellent carminative (a substance that promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance that relaxes and soothes the intestinal tract).

  • Paneer - 50 g
  • Milk - ½ cup 
  • Onion (coarsely chopped) - 1 small 
  • Garlic – 2 cloves
  • Ginger - 2 slices 
  • Green chilli - 1 no 
  • Cashew nuts (chopped) - 2 no
  • Tomato (coarsely chopped) - 1 medium 
  • Oil - 1 tsp 
  • Bay leaves - 1 no.
  • Cumin seeds - a pinch 
  • Cinnamon powder - a pinch
  • Cardamom pods (pounded lightly to break the skin) - 1 no
  • Cloves - 1 no
  • Nutmeg (ground) - a pinch
  • Mace (ground) - a pinch
  • Coriander (ground) - a pinch
  • Garam Masala - ¼ tsp 
  • Frozen Peas (thawed) - 20 g
  • Black Pepper - as per taste 
  • Salt- as per taste 
  • Water -  as required
Step 1 Cut the paneer into thick rectangles.  Step 2 In a food processor or blender, blend the onion, garlic, ginger, green chilli, pepper, cashews to make a smooth paste. Transfer to a bowl, add the tomato to the food processor, and process until puréed.  Step 3 Heat the oil in a large non-stick wok or saucepan over medium-high heat and cook the bay leaves, cumin, cinnamon, cardamom powder, and cloves, until fragrant, about 1 minute.  Step 4 Reduce the heat to medium and add the nutmeg and mace, then the coriander and garam masala. Stir then add the onion paste and cook, until well browned.  Step 5 Add the pureed tomato and cook, stirring constantly, until the juices evaporate, about 3 minutes. Add the paneer, peas, salt, milk and water. Cover the pan, lower the heat, and simmer until the paneer pieces are soft and the sauce is thick, 10 to 15 minutes.  Step 6 Transfer to a serving dish, garnish with black pepper and coriander leaves.


10 FEB 2018
VIEWS 1746


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