Directions:
- Make a puree out of tomato in a blender.
- Boil the onions in water for 8 minutes, strain and puree.
- Take oil in a degchi and add boiled onion paste.
- Stir for 6 minutes and add ginger garlic paste.
- Mix for five minutes and add red chilli and coriander powder.
- Stir and add tomato puree and salt.
- Mix till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir.
- Add little water, green peas and saffron.
- Cook for 10-12 minutes till the oil leaves the masala.
- Add little water, green peas and saffron.
- Cook till green peas are tender.
- Cut the fresh paneer into cubes and fry in oil till golden.
- Dip in cold water.
- Squeeze the paneer and add to gravy.
- Mellow the gravy with cream and serve hot garnished with fresh coriander leaves and slit green chillies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.77 Kcal (2281 kJ) | ||
| Calories from fat | 357.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.7g | 61% | |
|---|---|---|---|
| Cholesterol | 49.72mg | 17% | |
| Sodium | 29.96mg | 1% | |
| Potassium | 552.21mg | 12% | |
| Total Carbs | 27.26g | 9% | |
| Sugars | 9.56g | 38% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 14.89g | 30% | |
| Vitamin C | 174.3mg | 291% | |
| Iron | 1.6mg | 9% | |
| Calcium | 3665.8mg | 367% | |
| Amount Per 100 g | |||
| Calories | 148.12 Kcal (620 kJ) | ||
| Calories from fat | 97.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.79g | 61% | |
|---|---|---|---|
| Cholesterol | 13.52mg | 17% | |
| Sodium | 8.15mg | 1% | |
| Potassium | 150.14mg | 12% | |
| Total Carbs | 7.41g | 9% | |
| Sugars | 2.6g | 38% | |
| Dietary Fiber | 1.67g | 25% | |
| Protein | 4.05g | 30% | |
| Vitamin C | 47.4mg | 291% | |
| Iron | 0.4mg | 9% | |
| Calcium | 996.7mg | 367% | |
* 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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