Cottage Cheese Cooked in a Wok (Indian)
Ingredients
- 1.1 lb Cottage cheese paneer, cut into fingers
- 3 1/2 floz Vegetable oil
- 1 tbsp Ginger adrak paste
- 1 tbsp Garlic lasan paste
- 1 oz Onions chopped
- 9 oz Tomatoes chopped
- 1 tsp Coriander dhaniya powder
- 2 tsp Garam masala
- Salt to taste
- 1 tsp Dry fenugreek leaves kasoori methi
- 7 floz Tomato puree
- 1 oz Capsicum Shimla mirch, julienned
- 1 tbsp Butter
- 2 tbsp Cream
- 1 tbsp Green coriander hara dhaniya, chopped
- 2 Green chillies slit into half
Instructions
- Heat the oil in a pan; add ginger-garlic paste and saute till golden brown. Add onions and saute for about 2 minutes.
- Add tomatoes and cook till the oil separates. Add coriander powder, garam masala, salt, and dry fenugreek leaves. Stir in the tomato puree; cook for a few minutes.
- Add capsicum and cottage cheese; mix well. Stir in butter and cream and cook for about a minute.
- Serve hot garnished with green coriander and green chillies.
Calories: 453 kcal
Carbohydrates: 15 g
Protein: 16 g
Fat: 37g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 39 mg
Sodium: 576 mg
Potassium: 556 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 1398 IU
Vitamin C: 27 mg
Calcium: 131 mg
Iron: 1 mg