Broccoli, Carrot and Paneer Subzi
by Tarla Dalal
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Added to 355 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||Protein||Carbohydrate||Fat||Vitamin A||Vitamin C||Calcium||Folic Acid||Fibre|
| 192 kcal|| 6.8 gm|| 12.1 gm|| 8.7 gm|| 1252.7 mcg|| 36.6 mg|| 233.6 mg|| 38.4 mcg|| 2.7 gm|
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