Methi, Tomato and Paneer Subzi
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 21161 times
Paneer replaces aloo in this quick-to-make and equally tasty variation of the popular methi aloo.
- Combine the paneer, a pinch of turmeric powder, ¼ teaspoon chilli powder and 1 teaspoon of oil in a microwave-proof plate and mix well so that all the paneer pieces are coated with the masalas.
- Microwave on high for 40 seconds. Keep aside.
- Combine the remaining oil and onions in a microwave-proof bowl, cover with a lid and microwave on high for 3 minutes stirring once in between after 1½ minutes.
- Add the tomatoes, remaining turmeric powder, remaining chilli powder, sugar, salt and 1 teaspoon water. Cover with a lid and microwave on high for 2 minutes.
- Add the fenugreek leaves, mix well and microwave on high for 1 minute.
- Add the cooked paneer, mix well and microwave on high for 30 seconds.
- Serve hot.
Nutrient values per serving
|Vitamin A||806 mcg|
|Vitamin B1||-0.5 mg|
|Vitamin B2||-0.4 mg|
|Vitamin B3||-0.2 mg|
|Vitamin C||22.9 mg|
|Folic Acid||12.6 mcg|
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