STEP 1.In a preheated pan add 1tbsp olive oil, 1tsp cumin seeds and allow to crackle. Then add 1 cup cubed paneer. Lightly roast till it begins to turn soft.
step 3
STEP 1.At this stage turn the heat to low and add 2 bayleaf torn, freshly ground spices, 1 tsp coriander (dhaniya) powder, ½ tsp turmeric (haldi) powder, ½ tsp garam masala powder.
step 4
STEP 1.Now add 1 ½ cup of milk and stir well to mix all the spices and milk. Turn the heat to medium high, bring the milk to a brisk boil and then simmer for 3 to4 minutes. Add a few strands of saffron for flavour and colour. Stir for afew seconds and turn off the heat. Add salt to taste.
step 5
STEP 1.Serve kashmiri paneer hot with phulkas.
Nutrition value
1064
calories per serving
66 g Fat47 g Protein73 g Carbs17 g FiberOther
Current Totals
66 g Fat
47 g Protein
73 g Carbs
17 g Fiber
MacroNutrients
Carbs
73 g
Protein
47 g
Fiber
17 g
Fats
Fat
66 g
Vitamins & Minerals
Calcium
1533 mg
Iron
11 mg
Vitamin A
645 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
193 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
261 mg
Manganese
19 mg
Phosphorus
937 mg
Selenium
43 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment