Paneer Masala

Take a pan to add oil to it. Saute ginger and garlic

paste. Add all powdered spices and add some

water and cook on slow flame.

Add Cashew paste and tomato puree and cook

until oil comes up add onion tomato masala.

Add water bring it to boil and add sugar and

potato starch. Add paneer and turn off the heat.

Finish with Kasuri methi and fresh coriander.

400 grams Cottage cheese Paneer,

1/4" dice

80 grams Onion tomato masala

180 grams Tomato puree

15 grams of Refined oil

25 grams ginger garlic paste

8 grams Cumin powder

8 grams Coriander powder

8 grams Red chili powder, deggi

2 grams Garam masala

12 grams of salt

15 grams Coriander fresh chopped

12 grams Sugar

2 grams Potato starch

125 grams Cashew paste, see sub

recipe

520 milliliters Water

2 grams Kasuri methi, roasted and

powdered

Sugar is not added to make dish sweet

but to balance citrus flavor of

tomatoes.

Per Serving 

 148 Calories; 2g Fat (11.1%

calories from fat); 4g Protein; 33g

Carbohydrate; 4g Dietary Fiber;

0mg Cholesterol; 747mg Sodium.

Exchanges: 0 Grain(Starch); 0

Lean Meat; 3 Vegetable; 1/2 Fat; 1

Other Carbohydrates