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Paneer Lababdar

Low fat paneer cubes in an aromatic, spicy gravy with sautéed onions, this vegetable is sure to be the talk of your meal. Ensure that the paneer has maintained its softness, though. To master the art of making low fat paneer in your own kitchen. Here Ananda provides a simple and easy Paneer Lababdar recipe. This subzi makes a perfect combination with Oat and Spring Onion Paratha.

 
 
 
Preparation Time 10 minutes
Cooking Time 15 minutes
Servings 4
Category Veg

 

 
Ingredients
ANANDA MILK 1 cup
Cumin seeds (jeera) 1/2 tsp
Coriander (dhania) seeds, roasted and crushed 1 tsp
Whole red chillies, coarsely ground 3
Dried fenugreek leaves (kasuri methi) 1/2 tsp
Finely chopped onions 1/2 cup
Ginger-garlic (adrak-lehsun) paste 1 1/2 tsp
Turmeric powder (haldi) 1/4 tsp
Chopped tomatoes 1 1/2 cups
ANANDA MILK 1/2 cup
Cornflour 1/4 tsp
Garam masala 1/4 tsp
Oil 1 tsp
Salt to taste

 

Method

  • Heat the oil in a non-stick pan, add the cumin seeds, coriander seeds, ground chillies, dried fenugreek leaves and onions and sauté till the onions turn light brown in colour.
  • Add the ginger-garlic paste, turmeric powder, tomatoes with 4 tablespoons of water and cook till the oil separates from the masala.
  • Cool the masala mixture and purée to a smooth paste and transfer into a non-stick pan.
  • Dissolve the cornflour in the milk and add it to the prepared gravy and simmer for 3 to 4 minutes.
  • Add the paneer, garam masala and salt and mix well.
  • Serve hot garnished with the chopped coriander.

 

Nutritional Facts
Calories 118
Fat 1.4g
Fibre 0.6 mg
Carbohydrate 16.3 g
Proteins 9.9 g

 

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