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Charishma's Palak Paneer

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.0269
Energy (kCal)151.1478
Carbohydrates (g)33.3692
Total fats (g)1.6833
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil spinach in a pot of water. Drain the water. | 2. Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour. | 3. Put the boiled spinach in a mixer and add a little water to prepare spinach puree. | 4. Heat oil in a pot. | 5. Add ginger and onion. Stir-fry until browned. | 6. Add all the spice powders. | 7. Fold in the tomato puree. | 8. Mix well and bring to a boil. | 9. Now, lower heat and add the spinach puree. Allow it to cook for a few minutes. | 10. Drain the paneer; remove all the water. | 11. Cut the paneer into cubes. | 12. Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture. | 13. Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    panir 1/4 de-frosted - - - -
    spinach 2 bunches - - - -
    tomato 2 80.4198 17.3796 3.9316 0.8936
    onion 1 chopped 60.0 14.01 1.65 0.15
    ginger 1 inch - - - -
    salt - - - -
    turmeric powder 1 teaspoon - - - -
    cumin powder 1 teaspoon - - - -
    coriander powder 2 teaspoons 10.728 1.9796 0.4453 0.6397
    red chili powder 1/2 teaspoon - - - -
    asafoetida powder 1/2 teaspoon - - - -
    garam masala powder 1 teaspoon - - - -
    cooking oil 2 teaspoons - - - -

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



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