* Paneer: 100 gm.
* Coconut oil: 10 gm.
* Salt and Black pepper to taste
* Red chili powder: ½ tsp.
* Coriander powder: ½ tsp.
* Ajwain: ½ tsp.
* Cumin powder: ½ tsp.
* Oregano to taste

* Mix all the dry masalas in a plate. Cut paneer cubes into medium thickness slices.
* Wrap these slices in dry masala and toast them on medium flame in a non-stick
pan, add coconut oil for cooking. Serve with mint chutney.

For Spinach salad
* Spinach: 100 gm.
* Salt and Crushed black pepper to taste
* Vinegar: ½ tsp.
* Coconut oil: 5 gm.

In a pan heat oil and add garlic, sauté. Now add chopped spinach leaves and toss for 2
min. Season it with salt pepper and vinegar.

Macros for Paneer Steak:
* Fat: 34 g
* Carbs: 4 g
* Protein: 18 g

For the Spinach salad:
* Fat: 5 g


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