Beetroot Paneer Curry
Love your beets? Try this beetroot paneer recipe, a unique new recipe to please anyone.
Ingredients
- 250 Grams Paneer / Indian Cottage Cheese
- 1 Onion Large Size - Finely Chopped
- 2 Tomatoes Medium Size - Chopped
- 2 Beetroot Small Size - Chopped
- 2 Green chillies Small Size - Chopped
- 1 Tablespoon Ginger Grated
- 1 Tablespoon Garlic Grated
- 1/3 Teaspoon Asafoetida
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 2 Tablespoon Fresh Cream
- 2 Tablespoon Oil
- 2 Bayleaves
- 1 Black Cardamom
Instructions
- Cut the paneer in desired shape and shallow fry them in a pan with one tablespoon oil. Take them out on a kitchen towel and keep aside.
- Now add chopped onion to the same pan. Once they are translucent add beetroot, ginger, garlic, green chillies and tomatoes and cook until they are soft.
- Add salt, chilli powder, coriander powder and turmeric powder and roast for a minute. Switch off the heat and let it cool down.
- Transfer this mixture to grinding jar and grind it to a smooth paste. Now in the same pan, heat one tablespoon oil and add asafoetida, bay leaves and cumin seeds.
- Pour the paste in pan now and mix well.
- Add paneer cubes and cream and mix everything well. Let it cook for 2 more minutes and switch off the heat. Enjoy with bread or rice of your choice.
Notes
Shallow frying of paneer is optional. You can directly add paneer in the curry instead. For best tasting paneer, soften the paneer in warm water before using it.
Nutrition
Nutrition Facts
Beetroot Paneer Curry
Amount Per Serving
Calories 190
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 16mg5%
Sodium 723mg31%
Potassium 292mg8%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.