Directions:
- Extract the juice of ginger and garlic and keep aside. Alternatively, I grind the ginger and garlic alongwith the onions.
- Grind onions separately, and the cashew nuts and coconut to a fine paste.
- In a heavy bottomed pan place the ground paste, add salt, green cardamoms, ginger garlic juice and bring to boil, then simmer.
- Cook until dry. Then add ghee and the beaten curd, and cook till fat separates. Add the nut paste and fry for 2 to 3 minutes, taking care that the masala does not brown.
- Then add white pepper and 1 1/2 cups of water, or enough to make a thick gravy.
- Add paneer Simmer for a while. Remove from fire add kewra jal, and mashed khoya. Blend well. Finally add the cream.
- Serve hot over rice.You can also serve with Indian bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.28 Kcal (2061 kJ) | ||
| Calories from fat | 379.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.18g | 65% | |
|---|---|---|---|
| Cholesterol | 108.19mg | 36% | |
| Sodium | 467.36mg | 19% | |
| Potassium | 294.49mg | 6% | |
| Total Carbs | 12.53g | 4% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 16.2g | 32% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 142.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 216.98 Kcal (908 kJ) | ||
| Calories from fat | 167.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.59g | 65% | |
|---|---|---|---|
| Cholesterol | 47.69mg | 36% | |
| Sodium | 206mg | 19% | |
| Potassium | 129.8mg | 6% | |
| Total Carbs | 5.52g | 4% | |
| Sugars | 2.52g | 23% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 7.14g | 32% | |
| Vitamin C | 1.7mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 62.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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