| Recipe Name:
Low Fat Paneer Soup |
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| Category:
Calcium Recipes |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
30 mins |
6 |
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Ingredients: |
| Low Fat Paneer |
|
100 g |
| Yellow moong dal |
|
2 Tbsp |
| Spinach finely chopped |
|
3/4 cup |
| Onions, finely chopped |
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1/2 cup |
| Low fat butter |
|
1/4 tsp |
| Kidney Beans |
|
1 cup |
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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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