Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Paneer | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Potato 100gm.
- Paneer 250gms.
- Ginger paste 2tbsp.
- Cummin powder 1tbsp.
- Tomato puree/curd 2tbsp.
- Turmeric powder 1tsp.
- Chilli powder 1tsp.
- Roasted & powdered garam masala 1tsp.
- Sugar to taste.
- Salt to taste.
- Oil 3tbsp.
- Onion (cut in small pieces) 1
- Garlic 2-3 pieces
Directions
Cut potato into small cubes, fry in oil & keep aside.
Fry paneer till pink & keep aside. Fry onion and garlic pieces lightly.
Add fried potatoes and stir for few minutes.
Add ginger paste & cummin seed powder, chilli powder, turmeric powder, salt & sugar by adding tomato puree till leaves oil.
Add water, bring to a boil & add paneer. Cover & cook on slow fire till done.
Sprinkle garam masala on the top.
Category:Indian Recipes
Category:Bengali
Category:Bengali Vegetarian