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73 38g / 73%
8 9.4g / 8%
19 22.9g / 19%

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Paneer Kolhapuri with Coconut Milk Recipe

(0)
56 Min
Medium

Ingredients

7 Servings

This dish was made for 7

ingredient_quantity
recipe ingredient
1  Sachet
MAGGI Coconut Milk Powder
1  Cup
Fresh Coconut (Grated)
5 
Cloves
1 
Cinnamon (1 Inch Pieces)
1  Teaspoon
Whole Black Pepper
4 
Dry Red Chillies
1  Teaspoon
Poppy Seeds
1  Tablespoon
Coriander Seeds
1  Teaspoon
Saunf Powder
2  Tablespoons
Oil
2 
Onion (Chopped)
1  Teaspoon
Ginger-Garlic Paste
2 
Tomato (Chopped)
1  Pinch
Salt
750  gms
Paneer (Cut Into Cubes)
2  Cups
Hot Water

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Nutrition Value

Carbohydrates
9.5 g
Energy
465.19 kcal
Fats
38.06 g
Protein
22.96 g
Information per serving

Instruction

56 Minutes
  • Step 1

    15 Min
    Prepare ingredients as mentioned in the list. Paneer Kolhapuri with Coconut Milk Recipe
  • Step 2

    10 Min
    In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely. Paneer Kolhapuri with Coconut Milk Recipe
  • Step 3

    15 Min
    Heat oil in a karahi and sauté the onions till soft and translucent, add ginger-garlic paste and fry till the raw smell is gone. Add the tomatoes and salt and cook till the tomatoes are done and the oil begins to separate. Paneer Kolhapuri with Coconut Milk Recipe
  • Step 4

    15 Min
    Add the coarsely ground spices, mix well and fry for 5 minutes. Dissolve the MAGGI Coconut Milk Powder in 1 cup warm water. Add the prepared coconut milk, remaining 1 cup warm water, paneer and MAGGI Masala-ae-Magic. Cook on low flame for 8-10 minutes. Paneer Kolhapuri with Coconut Milk Recipe
  • Step 5

    1 Min
    Serve hot with rotis or steamed rice. Paneer Kolhapuri with Coconut Milk Recipe
Paneer Kolhapuri with Coconut Milk Recipe

Step 1 of 5

Prepare ingredients as mentioned in the list.

Paneer Kolhapuri with Coconut Milk Recipe

Step 2 of 5

In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely.

Paneer Kolhapuri with Coconut Milk Recipe

Step 3 of 5

Heat oil in a karahi and sauté the onions till soft and translucent, add ginger-garlic paste and fry till the raw smell is gone. Add the tomatoes and salt and cook till the tomatoes are done and the oil begins to separate.

Paneer Kolhapuri with Coconut Milk Recipe

Step 4 of 5

Add the coarsely ground spices, mix well and fry for 5 minutes. Dissolve the MAGGI Coconut Milk Powder in 1 cup warm water. Add the prepared coconut milk, remaining 1 cup warm water, paneer and MAGGI Masala-ae-Magic. Cook on low flame for 8-10 minutes.

Paneer Kolhapuri with Coconut Milk Recipe

Step 5 of 5

Serve hot with rotis or steamed rice.

Recipe PDF

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