Green Chutney Paneer
Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.
Key Stats¶
11.08 Net Carbs per Serving
Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 portions
Type: Vegetarian
Category: North Indian Curry
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Ingredients¶
S.No Ingredient Amount Step 1. Fresh Corriander Leaves 30 gms(1 bunch) Step 1 2. Fresh Mint 30 gms(1 bunch) Step 1 3. Green Chilli 15 gms(3 medium) Step 1 4. Ginger 1/2 inch Step 1 1 inch (roughly chopped) Step 11 5. Cashew Nuts 16 gms (8-10) Step 1 6. Black Peppercorns 2 tbsp Step 4 7. White Sesame Seeds 1 tbsp Step 4 8. Flax Seeds 1/4 tbsp Step 4 9. Salt to taste 10. Ghee 1 tbsp Step 8 1 tbsp Step 20 11. Extra Virgin Olive Oil 1/2 tbsp Step 8 12. Cumin Seeds 1/2 tsp Step 9 13. Fenugreek Seeds 1/4 tsp Step 9 14. Fennel Seeds 1/4 tsp Step 9 15. Green Chillies 10 gms (2 medium) Step 11 16. Paneer 250 gms Step 13 17. Greek Yoghurt 1.25 cup Step 17 18. Water 1/2 cup Step 18 19. Erythritol 1/2 tsp (optional) Step 19 20. Amchoor 1/4 tsp Step 19 21. Coriander sprig number Step 22
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Cookware¶
- Mixer Grinder
- Serving Bowl
- Grinder Jar
- Spatula
- Lid
- Knife
- Pan
- Hob
- Saucepan
- Mixer-Grinder
Nutritionix Link
Copy the ingredients from below and adjust as needed.
Copy Ingredients
Fresh Corriander Leaves - 30 GMS
Fresh Mint - 30 GMS
Green Chilli - 15 GMS
Ginger - 1/2 INCH
Ginger - 1 INCH
Cashew Nuts - 16 GMS
Black Peppercorns - 2 TBSP
White Sesame Seeds - 1 TBSP
Flax Seeds - 1/4 TBSP
Salt - to taste
Ghee - 1 TBSP
Ghee - 1 TBSP
Extra Virgin Olive Oil - 1/2 TBSP
Cumin Seeds - 1/2 TSP
Fenugreek Seeds - 1/4 TSP
Fennel Seeds - 1/4 TSP
Green Chillies - 10 GMS
Paneer - 250 GMS
Greek Yoghurt - 1.25 CUP
Water - 1/2 CUP
Erythritol - 1/2 TSP
Amchoor - 1/4 TSP
Coriander - sprig NUMBER
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Steps¶
Prepare green chutney¶
- Step 1: Wash
30 gms(1 bunch) Fresh Corriander leaves ,30 gms(1 bunch) Fresh Mint ,15 gms(3 medium) Green Chilli ,1/2 inch Ginger and16 gms (8-10) Cashew Nuts . - Step 2: Put these in a mixer grinder.
- Step 3: Grind it to a smooth
pasteconsistency.
Prepare powdered garnish¶
- Step 4: In a pan, add
2 tbsp black peppercorns ,1 tbsp white sesame seeds ,1/4 tbsp flax seeds andsalt (to taste). - Step 5: Dry roast it on hob at medium heat.
- Step 6: Transfer it to a grinder jar and grind it into a fine powder in the mixer-grinder.
Cook the main dish¶
- Step 7: Place a saucepan on hob at high heat.
- Step 8: Add
1 tbsp Ghee and1/2 tbsp Extra Virgin Olive Oil . - Step 9: Once it’s hot, add
1/2 tsp Cumin seeds ,1/4 tsp Fenugreek seeds and1/4 tsp Fennel seeds . - Step 10: Mix well with spatula and let them splutter.
- Step 11: Add
1 inch (roughly chopped) Ginger and10 gms (2 medium) Green Chillies . - Step 12: Sauté well.
- Step 13: Using a knife cut
250 gms Paneer in small rectangular pieces. - Step 14: Add these pieces of paneer and toss it on medium heat for a while.
- Step 15: Add
Salt (to taste) and cover it with the lid. - Step 16: Let it cook for 2-3 minutes.
- Step 17: Now add
1.25 cup Greek Yoghurt and cook it on medium heat until it thickens or until the water from the the yoghurt evaporates. - Step 18: Add
1/2 cup Water , cover it with the lid and cook for 2-4 minutes. - Step 19: Now add green chutney from first section along with
1/2 tsp (optional) Erythritol ,Salt (to taste) and1/4 tsp Amchoor . - Step 20: Mix well and then finish it by adding
1 tbsp Ghee and mixing well for another minute. - Step 21: Transfer it into a serving bowl.
- Step 22: Garnish it with prepared powder from second section above and
sprig number coriander . - Step 23: Serve Hot.
- Step 1: Wash
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source FRESH CORRIANDER LEAVES 30 GMS 0.26 30 Nutritionix FRESH MINT 30 GMS 0.48 30 Nutritionix GREEN CHILLI 15 GMS 0.56 15 Nutritionix GINGER 1/2 INCH 0.24 3 UKDB CASHEW NUTS 16 GMS 2.9 16 UKDB BLACK PEPPERCORNS 2 TBSP 11.6 30 Nutritionix WHITE SESAME SEEDS 1 TBSP 1.76 15 Nutritionix FLAX SEEDS 1/4 TBSP 0.06 3.75 Nutritionix SALT TO TASTE 0 0 Nutritionix GHEE 1 TBSP 0 15 Nutritionix EXTRA VIRGIN OLIVE OIL 1/2 TBSP 0 7.5 Nutritionix CUMIN SEEDS 1/2 TSP 0.84 2.5 Nutritionix FENUGREEK SEEDS 1/4 TSP 0.42 1.25 Nutritionix FENNEL SEEDS 1/4 TSP 0.16 1.25 Nutritionix GINGER 1 INCH 0.49 6 UKDB GREEN CHILLIES 10 GMS 6.15 10 Nutritionix PANEER 250 GMS 7.45 250 Nutritionix SALT TO TASTE 0 0 Nutritionix GREEK YOGHURT 1.25 CUP 10.8 300 Nutritionix WATER 1/2 CUP 0 120 Nutritionix ERYTHRITOL 1/2 TSP 0 2.5 NCCDB SALT TO TASTE 0 0 Nutritionix AMCHOOR 1/4 TSP 0.17 1.25 Nutritionix GHEE 1 TBSP 0 15 Nutritionix CORIANDER SPRIG NUMBER 0 0 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Serving Size: 4 portions
>> Cooking Time: 25 minutes
>> Prep Time: 15 minutes
>> Category: North Indian Curry
>> Type: Vegetarian
**Prepare green chutney**
Wash @Fresh Corriander leaves{30%gms(1 bunch)}, @Fresh Mint{30%gms(1 bunch)}, @Green Chilli{15%gms(3 medium)}, @Ginger{1/2%inch} and @Cashew Nuts{16%gms (8-10)}.
Put these in a #mixer grinder{}.
Grind it to a smooth `paste` consistency.
**Prepare powdered garnish**
In a #pan{}, add @black peppercorns{2%tbsp}, @white sesame seeds{1%tbsp}, @flax seeds{1/4%tbsp} and @salt{to taste}.
Dry roast it on #hob{} at medium heat.
Transfer it to a #grinder jar{} and grind it into a fine powder in the #mixer-grinder{}.
**Cook the main dish**
Place a #saucepan{} on #hob{} at high heat.
Add @Ghee{1%tbsp} and @Extra Virgin Olive Oil{1/2%tbsp}.
Once it’s hot, add @Cumin seeds{1/2%tsp}, @Fenugreek seeds{1/4%tsp} and @Fennel seeds{1/4%tsp}.
Mix well with #spatula{} and let them splutter.
Add @Ginger{1%inch (roughly chopped)} and @Green Chillies{10%gms (2 medium)}.
Sauté well.
Using a #knife{} cut @Paneer{250%gms} in small rectangular pieces.
Add these pieces of paneer and toss it on medium heat for a while.
Add @Salt{to taste} and cover it with the #lid{}.
Let it cook for ~{2-3%minutes}.
Now add @Greek Yoghurt{1.25%cup} and cook it on medium heat until it thickens or until the water from the the yoghurt evaporates.
Add @Water{1/2%cup}, cover it with the lid and cook for ~{2-4%minutes}.
Now add green chutney from first section along with @Erythritol{1/2%tsp (optional)}, @Salt{to taste} and @Amchoor{1/4%tsp}.
Mix well and then finish it by adding @Ghee{1%tbsp} and mixing well for another minute.
Transfer it into a #serving bowl{}.
Garnish it with prepared powder from second section above and @coriander{sprig}.
Serve Hot.