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Dal Makhani with Grilled Paneer

Paneer or cottage cheese is a non-melting soft cheese made by curdling milk. It makes a good choice of Protein in a vegetarian diet. It contains all nine essential amino acids and is also a rich source of saturated fats. It can be consumed raw by adding to the salads or can be consumed cooked as a part of a dish.

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    Pita Bread 2.0 Unit(s)

    Pita Bread

    Cottage Cheese 150.0 grams

    Cottage Cheese

    Red Kidney Beans 100.0 grams

    Red Kidney Beans

    Coriander 2.0 grams

    Coriander

    Makhani Masala by Let's Cook 100.0 grams

    Makhani Masala by Let's Cook

    Indian Spice Mix 2.0 grams

    Indian Spice Mix


    • Time : 30.0 mins
    • |
    • Calories: 1,244.0 kcal
    • |
    • Protein : 55.0 g
    • |
    • Fat : 62.0 g
    • |
    • Carb. : 119.0 g
    : Your Kitchen Essentials
    Utensils: Pans x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Marinate and Grill the Paneer (Cottage Cheese)
    Cut the cottage cheese into thin rectangular pieces and marinate in the Indian spice mix provided, salt and pepper. Keep aside for 15 minutes.
    Heat a pan on a medium flame, add some oil and start grilling the cottage cheese. Turn over until both sides are golden brown.
    : Prepare Dal Makhani, Plate and Serve
    While Cottage cheese is grilling, take another medium pan and start to heat the makhani masala provided. Add the red kidney beans to this and cook until they start to soften. Bring to a simmer. Check the seasoning.

    Coriander: wash. Either chop it finely or just pluck out the leaves.

    Plate and Serve:
    Transfer the dal makhani to a dinner bowl and then add the grilled cottage cheese on top. Garnish with coriander and serve with pita bread.