Paneer Khurchan
A great recipe for dinner.
Ingredients
| Paneer | 2 Cup (32 tbs) , julienne cut | |
| Yellow bell pepper | 1 Cup (16 tbs) , chopped | |
| Tomato puree | 2 Cup (32 tbs) | |
| Ginger garlic paste | 1 Teaspoon | |
| Oil | 2 Tablespoon | |
| Butter | 1 1/2 Tablespoon | |
| Cumin seeds | 1 Tablespoon | |
| Cream | 1/4 Cup (4 tbs) (Optional) | |
| Coriander leaves | 8 Small | |
| Onion | 1 1/2 Cup (24 tbs) | |
| Turmeric powder | 1/4 Teaspoon | |
| Garam masala | 1 Teaspoon ((to taste)) | |
| Salt | 2 Teaspoon ((to taste)) |
Directions
MAKING
1.In a nonstick pan, heat together oil and butter such that the butter melts completely.
2.Stir adding Add onion, ginger garlic paste, chili powder, garam masala, salt and bell pepper.
3.Let it cook with cover until done and add the tomato puree, then a little water.
4.Cover and let it simmer until the tomato puree is cooked and bubbly.
5.Add the paneer and stir well such that paneer absorbs the entire flavor.
6.Add cream, stir well and let it cook.
SERVING
7.Sprinkle over coriander leaves and serve in a dish to accompany rotis or naan.
Recipe Summary
Nutrition Facts
Serving size
Calories 358Calories from Fat 150
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 1496 mg62.33%
Total Carbohydrates 37 g12.3%
Dietary Fiber 4 g16%
Sugars 17 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
