Peshawari Paneer ( Popular Restaurant Gravies)
by Tarla Dalal
Added to 119 cookbooks
This recipe has been viewed 159064 times
Peshawari paneer, cubes of paneer cooked in a lip-smacking cashew-onion gravy and finished with cream, the highlight of this recipe is the distinct flavour of freshly-pounded coriander seeds and red chillies.
Method- Combine the coriander seeds and red chillies and pound them coarsely in a mortar-pestle (khalbhatta). Keep aside.
- Heat the oil in a kadhai, add the basic white gravy and sauté on a medium flame for 2 minutes.
- Add the pounded coriander- chilli powder and ¼ cup of water mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the paneer, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between.
- Remove from the flame, add the cream and mix gently.
- Serve hot garnished with almond slivers and saffron.
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Nutrient values per serving
| Energy | 368 cal |
| Protein | 10 g |
| Carbohydrates | 11 g |
| Fiber | 0.3 g |
| Fat | 31.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 383.6 mcg |
| Vitamin B1 | -0.5 mg |
| Vitamin B2 | -0.5 mg |
| Vitamin B3 | -0.3 mg |
| Vitamin C | 5.5 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 321.7 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.3 mg |
| Potassium | 76.5 mg |
| Zinc | 0.6 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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