* Mashed paneer: 100 gm.
* Kolhapuri masala: 1 tsp.
* Half finely chopped onion
* Salt to taste
* Green chilies: 2, slit
* Ginger garlic paste: 1 tsp.
* Butter: 15 gm.
* Water: 1 cup

* Heat butter in a non-stick pan and add onion, chilies and ginger garlic paste to
and sauté for some time.
* Then add the masala and salt to it and cook for a minute or two
* Add the paneer to it and cook for 2 to 3 minutes till the butter leaves the paneer.
Then add water to it.
* Cook till the water dries and makes the keema like thick gravy. Garnish it with
some coriander and butter.

* Fat: 36 g
* Protein: 18 g
* Carbs: 4 g


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