Broccoli, Carrot and Paneer Subzi

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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 .

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Broccoli, Carrot and Paneer Subzi recipe - How to make Broccoli, Carrot and Paneer Subzi

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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  1. Combine the tomatoes, onions, dry red chillies and cashewnuts in a mixer and blend till smooth. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
  3. Add the tomato-onion mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  4. Add the milk and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  5. Add the broccoli, carrot and paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. 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

RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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Broccoli Aloo aur Paneer ki Subzi
 on 22 Jan 16 12:32 PM

Loved the gravy!! The veggies like carrot and broccoli also taste really great in combination with paneer. The highlight of the recipe is there is no use of readymade tomato puree.