4 Serves
54 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper, lightly coating it with cooking spray.
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
397 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
396 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Using a chef's knife, cut the paneer cheese into thick triangles.
In a mixing bowl, combine the pumpkin puree with your preferred spices, then gently toss in the paneer triangles to coat them thoroughly. Allow the mixture to marinate for 15 minutes.
Arrange the marinated paneer pieces on the prepared baking sheet and bake on the middle rack for 30 minutes.
Remove from the oven, garnish with fresh cilantro, and serve immediately while hot.
25
g23
g29
g
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Egyptian23
g4
g25
g
