Broccoli, Carrot and Paneer Subzi
by Tarla Dalal
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Added to 366 cookbooks
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An unusual combination of veggies makes this simple vegetable stir-fry seem quite exotic! Broccoli, carrot and paneer are a pretty sight to behold, with their contrasting colours, and quite exciting to munch on because of the varied textures they bring to the table.
Broccoli is a very good source of folic acid, vitamin C, vitamin A and fibre, while paneer contributes calcium and protein to this dish. This ginger-garlic flavoured Broccoli, Carrot and Paneer Subzi is a wonderful match for hot phulkas .
- Combine the tomatoes, onions, dry red chillies and cashewnuts in a mixer and blend till smooth. Keep aside.
- Heat the oil in a deep non-stick pan, add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
- Add the tomato-onion mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the milk and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the broccoli, carrot and paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Energy|| 192 kcal|
|Protein|| 6.8 gm|
|Carbohydrate|| 12.1 gm|
|Fat|| 8.7 gm|
|Vitamin A|| 1252.7 mcg|
|Vitamin C|| 36.6 mg|
|Calcium|| 233.6 mg|
|Folic Acid|| 38.4 mcg|
|Fibre|| 2.7 gm|
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