Paneer Egg Curry Recipe

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

  • 209.7 kcal
    Energy
  • 10.8 gm
    Carbohydrate
  • 8.8 gm
    Protein
  • 11.3 gm
    Total Fat
  • 3.7 gm
    Total Fiber
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.