4 Serves
82 Mins
18 g
22 g
29 g
Prepare the paneer by cutting it into cubes and finely chopping the onion and garlic.
Ingredients, vitamins, and health benefits
Paneer
Onion
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PeruvianVitamin E
3 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
121 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
604 mg / 4,700 mgSodium
887 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
12 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the olive oil in a large pan over medium heat and sauté the onions and garlic until golden brown.
Stir in the tomato puree and cashew paste, cooking until the oil begins to separate from the mixture.
Add the paneer cubes, heavy cream, and seasonings, then simmer gently until the sauce thickens.
Adjust the seasoning with salt and black pepper to taste and serve the dish hot.
Garlic
Ginger Garlic Paste
Garam Masala
Olive Oil
Tomato Puree
Cashew Nut Paste
Heavy Cream
Salt And Pepper
Salt
Black Pepper
Vitamin A
199 µg / 900 µgVitamin C
18 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
121 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
604 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
12 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
30
g45
g30
g
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ArmenianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g