Paneer in Beetroot Gravy

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Paneer in Beetroot Gravy

Paneer in Beetroot gravy is equally tasty as it looks here in the picture.However when I had first thought of making it , wasn't very convinced. I had doubts about how much would the strong flavor of beetroot impact the final taste of Paneer in Beetroot gravy. It was this reason that I added coconut milk to cut the earthy tasty of beetroot and it worked. Only catch is coconut milk and beetroot both tend to make the whole dish of Paneer in Beetroot gravy little sweet and so you need a good balance of seasonings and spices to keep the savory taste high.

Paneer in Beetroot gravy when was finally done and my son had it for the first time, he was overwhelmed with the color combinations and this was finished within no time. My son loves paneer and that's my reason to trying new recipes around paneer. So this recipe of Paneer in Beetroot gravy was a hit in family and just of dry spices and coconut milk it was giving a nice flavour close to thai gravy and for more you have to try this one!!

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Paneer in Beetroot Gravy
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
299 calories
16 g
0 g
27 g
4 g
22 g
191 g
111 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
191g
Servings
2
Amount Per Serving
Calories 299
Calories from Fat 228
% Daily Value *
Total Fat 27g
42%
Saturated Fat 22g
108%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 111mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
13%
Sugars 3g
Protein 4g
Vitamin A
5%
Vitamin C
12%
Calcium
7%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Beetroot: 1 boiled and pureed
  2. Coconut milk: 1 cup
  3. Paneer : 200 gms cubed
  4. Oil: 1 tsp
  5. Cardamom: 1
  6. Black pepper corn:3-4
  7. Cinnamon: 1inch
  8. Bay leaf:1
  9. Curry leaves: 7-8
  10. Mustard seeds: 1/2 tsp
  11. Onion: 1 chopped
  12. Ginger Garlic paste: 1 tbsp
  13. Cumin powder: 1 tsp
  14. Garam masala: 1 tsp
  15. Red chilli powder: 1/2 tsp
  16. Salt: to taste
  17. Lemon juice: 1 tbsp
Instructions
  1. Heat oil and add curry leaves and mustard seeds and let it crackle.
  2. Now add bay leaf, cinnamon, black pepper corns , cardamom and saute onions with it.
  3. Add ginger garlic paste once onions are caramalised and let it cook for some 2 mins.
  4. Now let this masala cool down, take out curry leaves and bay leaf and then make a paste of it with little water and then pour it back in the wok.
  5. Now add beetroot puree and cumin powder, salt, red chilli powder and cook for 2-3 minutes.
  6. Add coconut milk and adjust the seasonings as per the taste.
  7. Now mix paneer cubes and cook for 2-3 minutes and let paneer absorb the gravy.
  8. At the end mix lemon juice and garnish with curry leaves or coriander.
beta
calories
299
fat
27g
protein
4g
carbs
16g
more
RecipeDabba https://recipedabba.com/

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