Recipe Name: Low Fat Paneer Soup
|Preparation time||- 15 mins|
|Cooking time||- 30 mins|
|Low Fat Paneer||100 g|
|Yellow moong dal||2 Tbsp|
|Spinach finely chopped||3/4 cup|
|Onions, finely chopped||1/2 cup|
|Low fat butter||1/4 tsp|
|Kidney Beans||1 cup|
- Heat oil in a cooking vessel. Add the garlic, cinnamon stick, bay leaf and onions and saute for 3-4 mts. Add the red chilli and chopped spinach saute for another 2 minutes. Add chopped tomatoes and cook for 3-4 minutes. Add the green or yellow capsicum pieces (leave aside 1to2 Tbsps of the capsicum for garnish) and cook for another 2 minutes.
- Add the kidney beans and half a litre of vegetable stock or water and combine. Cook on low flame for 18-20 mts. Turn off heat and cool.
- Blend half of the cooled mixture along with the roasted capsicum to a smooth paste. Combine it with the remaining cooked mixture and continue to cook on low flame.
- Add the sliced paneer pieces and combine. Cook on low flame for 4-5 mts. Garnish with fresh coriander leaves and chopped capsicum pieces.
Start with a few letters & Review/Click options
|Amount Per Serving|
|Calories from Fat -|
|% Daily Value|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs