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Rajasthani Aloo Paneer Pyaj ki sabji Recipe

Recipe By Sanjana Jai Lohana

#Slurrp Authnatic Rajasthani cuisine.it is famous in Jaipur .mostly eat with bejad ki roti . Bejad flour is mix of jow,wheat n chana dal. These bread are very healthy ..

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Rajasthani Aloo Paneer Pyaj ki sabji
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Ingredients for Rajasthani Aloo Paneer Pyaj ki sabji Recipe

  • 1.20 Pieces Baby potatoes
  • 1.20 Pieces small size onions
  • 40 gms Paneer (Cottage Cheese)
  • 1/5 cup Onion paste
  • 1/5 cup Fresh tomato puree
  • 1/5 g Tblsp garlic paste
  • 1/5 g Tblsp ginger paste
  • 0.40 g 2 – 3 tblsp Veg
  • 0.40 g 2 -3 G
  • 1/5 tsp Jeera (Cumin Seeds)
  • 0.40 tsp 2 – 3 tsp
  • 1/5 tsp Chilli powder
  • 1/5 Tsp tblsp Dhania Powder (Coriander Powder)
  • 1/10 tsp Kala namak
  • 1/5 g tbslp Garam Masala
  • to taste Salt
  • 1/10 cup Malai
  • 1/10 cup Curd (Dahi)
  • As Required khada masala
  • 1/5 tsp Cumin seeds
  • 1/5 Pieces Black cardamom
  • 0.40 Pieces Bay leaves
  • 0.40 g Loung
  • 0.40 g Green chilis

Directions: Rajasthani Aloo Paneer Pyaj Ki Sabji Recipe

  • STEP 1.Peel the potatoes and onions. Keep them dipped in water for some water so that the potatoes do not get discolored.
  • STEP 2.Heat the oil for frying, on medium flame first fry the potatoes. They should be completely cooked.
  • STEP 3.Then fry paneer.at last fry onion it takes 2to 3 min.keep a side all
  • STEP 4.Now prepare gravy
  • STEP 5.Take a heavy bottom kadai, heat the vegetable oil and add the masalas listed under – khada masala section.
  • STEP 6.Next add the jeera seeds (cumin seeds), once the jeera begins to crackle add the onion paste.
  • STEP 7.On medium flame cook the onion paste till golden brown. This should take 10 – 15 mins on medium – low flame. Do not be tempted to increase the flame. Golden color of onion paste will come only on low flame cooking.
  • STEP 8.Next add the ginger paste and garlic paste.
  • STEP 9.Now add kashmiri red chili pwdr.
  • STEP 10.All dry spices stirr countinusly.
  • STEP 11.Now add tomato puri.add littil water cook it 5min.until oil left kadai.
  • STEP 12.Now add fried onion ,potato ,n paneer .
  • STEP 13.Mix well add beaten curd n fresh malai.stir make thiken gravy..ready for serve .serve in a bowl n enjoye with bejad roti,pickle ,n salad..
Nutrition
value
149
calories per serving
7 g Fat10 g Protein12 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    10g
  • Carbs
    12g
  • Fiber
    3g

MacroNutrients

  • Carbs
    12g
  • Protein
    10g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    252mg
  • Iron
    2mg
  • Vitamin A
    531mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    < 1mg
  • Phosphorus
    166mg
  • Selenium
    14mcg
  • Zinc
    2mg
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
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Recipe By Sanjana Jai Lohana