Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
134 | 6.8 | 8.7 | 7.6 |
4 Katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: ¾ katori
- If you are prescribed 2000 Kcal, you can consume: 1 katori
- 20-22 paneer, cubes (160 gms)
- 250 g fenugreek leaves, cleaned and chopped
- 1.5 large tomato, finely chopped
- 1 large onion, finely chopped
- 4 small garlic cloves, crushed
- 2 cm piece ginger, crushed
- 2 small green chillies, sliced (optional)
- 4 tsp groundnut oil
- 1-2 tablespoon water
Dry Spices
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala (freshly prepared) *
- Use minimal amount of salt
*Refer to the recipe of garam masala
- Wash and clean fenugreek leaves thoroughly. Finely chop them and fry on a shallow pan/ dry tawa (griddle) for 1-2 minutes.
- Peel the onion, ginger and garlic and wash along with tomatoes and green chilli. Finely chop onion and tomatoes. Crush the ginger and garlic and slice the green chilli.
- In a karahi/pan, heat oil. Add chopped onion, green chillies, crushed ginger and garlic. Sauté well until golden brown.
- Now add finely chopped tomatoes and add salt, turmeric powder, and coriander powder. Cook until oil separates.
- Add finely chopped methi leaves and fry for a few minutes. Add a few tablespoons of water if the contents are sticking to the pan.
- Cook for 4-5 minutes. Add paneer and garam masala, mix well and cook for another 3-5 minutes on low flame.
- Serve hot with multigrain roti.