Nutrient information for 1 katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
112 | 4.9 | 6.7 | 7.2 |
5-6 katoris
20 minutes
- If you are prescribed 1200 Kcal, 1400 Kcal, 1600 and 1800; you can consume: 1 katori
- If you are prescribed 2000 Kcal, you can consume: 1.5 katoris
- 20-22 cottage cheese cubes (paneer) (160 grams)
- 2 medium tomatoes, finely chopped
- 2 medium onions, finely chopped
- 4 small garlic cloves, crushed
- 2 cm piece of ginger, crushed
- 2 whole green chillies, sliced thinly (optional)
- 4 tsp groundnut oil
- 3 cups water
- 2 sprigs coriander leaves, chopped
Dry Spices
- ¼ tsp turmeric powder
- ¼ tsp coriander powder
- ¼ tsp garam masala (freshly prepared) *
- Use minimal amount of salt
*Refer to the recipe of garam masala
- Wash tomato, onion, and green chillies thoroughly. Finely chop tomato and onion and slice green chillies.
- Heat mustard oil in a pan/karahi over medium heat. Add chopped onions, crushed ginger, garlic, and sliced green chillies. Sauté until onions turn golden brown.
- Add chopped tomatoes to the pan. Cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, and salt to the pan and stir well. Add water to the pan and let it simmer.
- Add the paneer cubes to the pan once the gravy starts to simmer and the oil separates. Cover the pan and let the curry simmer for five to seven minutes.
- Add freshly ground garam masala and cover it for two minutes.
- Garnish with freshly cut coriander leaves. Serve hot with roti or rice.