Description
● Paneer is generally a common source of protein for non-meat eaters or vegetarians and hence it has become an integral part of curries in Punjabi cuisine or north Indian curries
● We use natural vinegar and lemon to maintain natural flavor and aroma
Ingredients & Nutrition facts
Ingredients
Milk Solids. Citric Acid & Common Salt Nutrition facts Per100PortionType Average Nutritional Value per serving size Energyinkcal 73kcal/serving size Protein 3.4gCarbohydrates 1.9g Fat 5.7g Nutrition Per serving size: Energy 73kcal, Fat 5.7g, Saturated Fat: 3.5g, Cholesterol 15mg, Carbohydrate 1.9g, Protein 3.4g, Calcium 120mg% Daily Values: Fat 8.6%, Saturated Fat: 18%, Cholesterol 4.6%, Carbohydrate 0.6%, Protein 6.8%, Calcium 24%
Nutrition
Average nutritional values per 100g: Cholesterol 15mg, Calcium 120mg. % Daily Values: Fat 8.6%, Saturated Fat: 18%, Cholesterol 4.6%, Carbohydrate 0.6%, Protein 6.8%, Calcium 24%
Cooking Guidelines
Paneer Makhani Recipe: Ingredients: for the gravy : 2 cups chopped tomatoes, 1 cup sliced onions. 1/2 cup cashew nuts (kaju Other Ingredients: whole dry Kashmiri red chillies, broken into pieces. Other ingredients : 3 tbsp butter, 2 tsp garlic (lahsun) paste, 25 mm (1) piece cinnamon (dalchini), 3 cloves (laung/lavang), 2 cardamoms (elachi), 2 bay leaves (tejpatta), 1 tbsp dried fenugreek leaves (kasuri methi), 2 tsp garam masala, 1/2 cup tomato puree, salt to taste, 1 / 4 cup whisked fresh curds (dahi), 1tsp sugar, 4 tbsp fresh cream, 2 cups paneer (cottage cheese strips cut into 1 x 1/4" For Garnish 2 tbsp fresh cream Method For the gravy 1)Combine all the ingredients along with 1 ½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally 2) Cool and blend in mixer to a smooth mixture. How to proceed: 1) Heat the butter in a deep kadai, add the garlic paste and saute a medium flame for a few seconds 2). Add the cinnamon, cloves, cardamom and bay leaves and saute on a medium flame for few more seconds. 3) Add the dried fenugreek leaves, garam masala, tomato puree, prepared mixture and salt while stirring continuously. 4) Add the curds mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. 5) Add the sugar, ½ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.5) Serve hot garnished with fresh cream
Allergy Information
Contains milk