Nutrient Information for 4 cubes | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
149 | 7.6 | 4.5 | 11.2 |
20-22 cubes
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: 3-4 cubes
- If you are prescribed 2000 Kcal, you can consume: 5-6 cubes
- 20-22 paneer cubes(160 gms)
- 4 tbsp hung curd
- 5-6 peppercorns, freshly pounded
- mint-coriander chutney*
- 4 tsp lemon juice
- 4 tsp olive oil
- Use minimal amount of salt
*Recipe for mint-coriander chutney is given in the accompaniments section
Pre-Preparation
- Hang curd in a clean muslin cloth for one to two hours to remove whey.
- Note: Do not discard the whey, you may use it for making curries or preparing the batter/dough.
- For marinade: Take hung curd in a bowl. Beat the curd lightly with a fork till smooth. Add salt, black pepper, coriander chutney, olive oil, and lemon juice and mix well.
- Dice the paneer into cubes. Prick the paneer with a toothpick or fork a few times. Add these cubes to the bowl. Mix well with the marinade.
- Leave the paneer in the marinade for 30-40 minutes, keep it in the fridge.
- Heat a tawa/non-stick pan and brush with a few drops of groundnut oil on it.
- Place paneer cubes on a tawa/non-stick pan. Cook from each side until golden brown specks appear all over. Serve hot.