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Bengali Shahi Paneer

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Ingredients
  Paneer 450 Gram, cubed
  Plain yoghurt 1⁄2 Cup (8 tbs)
  Capsicum 1 (Green Or Red)
  Posto paste 2 Tablespoon (Poppy And Fenugreek Seeds)
  Green chilies 4
  Fenugreek seeds 1⁄2 Teaspoon
  Salt To Taste
  Curry leaves 4
  Ghee 1 Tablespoon (For Frying)
Directions

Beat yoghurt and set aside. Add a few green chillies with the posto paste. Heat two tablespoons of ghee and saute paneer pieces and thinly cut capsicum. Set aside. Sprinkle fenugreek seeds in the oil. When it starts spluttering add posto paste. Stir well until the moisture evaporates. Mix yoghurt, paneer and capsicum pieces. Stir, cover and cook in a low flame for 5 minintes. Add salt. When the liquid is almost evaporated, remove from heat. Add a few curry leaves and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Milk Product
Interest: 
Everyday, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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3.1375
Average: 3.1 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 198 Calories from Fat 91

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 21.3 mg7.1%

Sodium 472.3 mg19.7%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.4 g9.6%

Sugars 5.8 g

Protein 17 g33.4%

Vitamin A 6.8% Vitamin C 90.8%

Calcium 21.7% Iron 7.5%

*Based on a 2000 Calorie diet

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Bengali Shahi Paneer Recipe