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Paneer ke Ande
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
311
kcal
Author:
Neha Mathur
Paneer ke Ande is a vegetarian curry where grated panner is shaped like an egg and simmered in a rich and creamy makhni gravy.
Print Recipe
Ingredients
400
g
Paneer
1
pinch
Yellow Food Colour
Salt to taste
3
tablespoon
Cornflour
Oil for frying
2
cups
Makhani Gravy
Instructions
Grate the paneer using a grater.
Take ½ cup of grated paneer in a bowl.
Add a pinch of yellow food color and salt to taste and mix nicely.
Make 6-7 balls from this panner and keep aside.
Mix the remaining paneer, cornflour and salt in another bowl.
Divide this panner into 6-7 equal parts.
Take one part and press it in between your palms to spread it.
Keep the ball of yellow panner in the centre of this and gently cover it with the white paneer.
Shape this ball like an egg, that is slightly oval.
Heat oil in a pan.
Shallow fry these eggs till golden brown from all sides.
Remove from oil and let cool.
Using a sharp knife, cut these into halves.
Drop the paneer eggs into the gravy.
Garnish with fresh coriander.
Serve hot with Chapati or Laccha Paratha.
Nutrition
Calories:
311
kcal
|
Carbohydrates:
7
g
|
Protein:
14
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Cholesterol:
66
mg
|
Sodium:
25
mg
|
Calcium:
480
mg