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Add a photoCreamy Indian Cottage cheese curry, simmered with mild spices and fenugreek leaves. Extremely addictive and goes well with rice and bread. The richness in the gravy is brought in without using any cream, low calories version of the traditional curry
Ingredientes
- 1 cup Paneer cubes
- 1 cup Green peas, boiled
- 1 cup chopped Coriander
- 2 tbsp of Kasuri Methi
- 1/2 cup of yogurt
- 1 cup Whole Milk
- 1 tsp Double cream
- 1 large onion, chopped
- 2 tsp Ginger-Garlic Paste
- 1 tsp each Salt, black pepper, red chili powder and turmeric
- 1 tsp Oil
- 2 green chilies, chopped
- 1 tsp Cornflour
Direcciones
- Heat oil in a pan and fry ginger-garlic paste in it till brown,
- Add onion and green chilies and saute for 3-4 min. I like my onion to be properly fried and perfectly pinkish brown. It enhances the taste of the dish
- Add spices and cook covered for a min so that onion absorb the flavors.
- Add paneer and peas. Cook covered for 5-6 min stirring in between.
- Now, add cornflour to the yogurt and pour in this mixture to the pan. This is done to avoid curdling of yogurt while mixing with gravy. Keep the flame low and simmer for 8-10 minutes untill its properly blended with the spices.
- Add Kasuri Methi and chopped Coriander and combine everything together.
- Add milk and stir well. Bring it to boil and then simmer for 8-10 minutes stirring in between. This should form a thick gravy by now.
- Check the spices and adjust acc to taste. Turn off the flame.
- Just before serving, spread double cream on top and let it sit covered for 2 min. Garnish with fresh cilantro leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 2 servings | |
| Calories 327 | |
| Calories from Fat 141 | 43% |
| Total Fat 16.27g | 20% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 22mg | 7% |
| Sodium 1276mg | 53% |
| Potassium 1083mg | 31% |
| Total Carbs 45.75g | 12% |
| Dietary Fiber 20.3g | 68% |
| Sugars 15.42g | 10% |
| Protein 14.34g | 23% |
