Peshawari Paneer
by Tarla Dalal
Added to 32 cookbooks
This recipe has been viewed 26116 times
A rich and creamy Mughlai specialty that is laden with cashews and khoya, Peshawari Paneer is best eaten with hot butter naans.
Main Procedure- Combine the cashewnuts, ginger, green chillies, mava and 2 cardamoms and blend to a fine paste in a mixer. Keep aside.
- Combine the oil, the remaining 1 cardamom, cloves and onion paste in a microwave-proof bowl and microwave on HIGH for 3 minutes, stirring once in between after 1½ minutes.
- Add the prepared paste, mix well and microwave on HIGH for 2 minutes.
- Add the white pepper powder, milk, sugar and salt and mix well. Add the paneer and microwave on HIGH for 1 minute.
- Add the cream and mix gently.
- Serve hot garnished with saffron and almonds.
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Nutrient values per serving
| Energy | 327 cal |
| Protein | 11.3 g |
| Carbohydrates | 11.8 g |
| Fiber | 0.1 g |
| Fat | 24.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 329.2 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | -0.1 mg |
| Vitamin C | 3.9 mg |
| Folic Acid | 3.8 mcg |
| Calcium | 443.6 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 12.6 mg |
| Potassium | 67.6 mg |
| Zinc | 0.3 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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