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Recipe Name: Low Fat Paneer Soup
| Preparation time | - 15 mins |
| Cooking time | - 30 mins |
| Serving | - 6 |
INGREDIENTS
| 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 |
METHOD
- 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.
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Nutrition Facts
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs