Paneer and Baby Corn Stir Fry ( Healthy Diabetic Recipe )
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 17468 times
I have modified this traditional chinese delight a wee bit to suit the diabetic constitution! you can further vary the spices according to your taste, or even use schezuan sauce instead of soya sauce for a variation. Low fat paneer can be replaced by tofu or soya curd to make it even more healthy.
- Heat the oil in a non stick kadhai on a high flame, add the spring onion whites and sauté for 2 minutes, while stirring continuously.
- Add the celery, green chillies, garlic and ginger, mix well and sauté on a high flame for a minute, while stirring continuously.
- Add the capsicum, paneer, baby corn and the prepared mixture, mix gently and sauté on a high flame for another 2minutes till the sauce thickens and coats the vegetables and paneer evenly.
- Serve hot garnished with spring onion greens.
|Energy|| 197 calories|
|Protein|| 13.9 gm|
|Carbohydrates|| 30.7 gm|
|Fat|| 2.9 gm|
|Vitamin C|| 14.4 mg|
|Iron|| 0.5 mg|
|Folic acid|| 13.2 mcg|
|Zinc|| 0.3 mg|
|Fibre|| 1.5 gm|
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