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Panir (Paneer) Mukhanawala

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1343
Energy (kCal)587.441
Carbohydrates (g)63.3713
Total fats (g)36.5146
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Deep fry panir in oil until golden brown, then drain and set aside. | 2. Blend cashews into a smooth paste and set aside. | 3. Heat ghee in a heavy bottomed pot. | 4. Add cinnamon, cloves, & cardamom. | 5. After they crackle, add ginger, fenugreek leaves, and cashew paste. | 6. Stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala. | 7. Cook 3 minutes, then add sugar and 2 c water. | 8. Cook for 5 minutes, add cream and mix well. | 9. Bring to a boil and add butter, panir and salt. | 10. Bring just to a boil and remove from heat. | 11. Serve with lemon wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    panir 1 1/2 - - - -
    gingerroot 1 teaspoon grated 1.6 0.3554 0.0364 0.015
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    clove 4 cloves - - - -
    cardamom pod 4 - - - -
    salt - - - -
    cashew 1/2 cup - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    ghee 4 tablespoons - - - -
    tomato puree 2 cups 190.0 44.9 8.25 1.05
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    cinnamon 1 - - - -
    garam masala 2 teaspoons - - - -
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    fenugreek leaf 6 tablespoons - - - -
    lemon wedge - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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