17 mins 
3 Paneer Egg Curry is a nutrient-dense, filling, delectable yet easy-to-cook recipe packed with some zesty flavours. It has an immense amount of good-quality protein.
Nutrition Information per serve
-
Energy209.7 kcal
-
Carbohydrate10.8 gm
-
Protein8.8 gm
-
Total Fat11.3 gm
-
Total Fiber3.7 gm
- Ingredients
- Steps to Prepare
1/2 Diced Cup(56.0 gm) Onion
0.75 Diced Cup(129.0 gm) Tomato
6.0 Number(9.0 gm) Garlic
1.0 Tsp(2.0 gm) Dhania Seeds
1.0 Chopped Tsp(0.81 gm) Red Chilly
1/4 Chopped Tsp(0.53 gm) Green Chilli
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 ml) Oil
10.0 Ml(10.0 ml) Water
8.0 Cube(32.0 gm) Paneer
1.0 Number(60.0 gm) Boiled Egg
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.59 gm) Jeera
1.0 Number(0.3 gm) Bay Leaf
1/4 Chopped Tsp(0.23 gm) Coriander Leaves
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
100.0 Ml(100.0 ml) Water
For base puree
In a pan, heat 1/2 tsp oil.
Add 6 cloves of garlic, 1 tsp dhania, 1 tsp chopped red chilly, 0.25 tsp chopped green chilly, 1/2 cup diced onion, 1/4th tsp salt and saute well.
Add 3/4 cup diced tomato and 20 ml water.
Allow the mixture to cook and blend.
For paneer gravy
Heat 1/2 tsp oil in a pan.
Add 8 cubes paneer, fry paneer cubes and keep aside.
Heat 1/2 tsp oil in pan, add 1/4th tsp jeera, 1 bay leaf and 1/4th cup puree. Mix well.
Now add 1/2 tsp salt, 1/4th tsp dhania powder, 1/2 tsp haldi and 30 ml water.
Now add the fried paneer cubes.
Mix well.
Add 1 boiled egg, saute and cook well.
Serve hot.
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