Paneer masala for dosa, sandwiches, wraps

Ingredients

• Mustard oil

  2 tbsp or 28g

• Onions

  Raw

  1 cup, chopped or 160g

• Ginger

  Spices, ground

  2 tsp or 4g

• Garlic

  Raw

  1 tbsp or 9g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Tomato puree

  Canned, without salt added

  ½ cup or 125g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  ¼ cup or 61g

• Paneer

  Raja Foods LLC

  500g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Pavbhaji Masala

  Priya

  3g

• Chili powder

  Spices

  1 tsp or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Ketchup

  Low sodium

  1 tbsp or 15g

• Chaat Masala

  Mehran

  ⅓ tbsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Fresh cilantro

  Coriander leaves, raw

  5 cup or 80g

• Mint

  Cornetto

  5g

Directions

1. Heat up oil in a wide pan.
2. Once hot add in cumin, onion, ginger garlic and sautee for 3-4 minutes on medium heat.
3. Add in the bell peppers and saute for 2 minutes.
4. Add in the tomato and tomato puree .
5. Add in all the spices called for including some salt . Mix everything well .
6. Cover and cook for 3 minutes .
7. Add in cubed paneer , ketchup, yogurt . Mix well and cook for another 2 minutes on low heat .
8. Now add in the cabbage , coriander and mint leaves. Cook for a minute. Do not overcook for the crunch.
9. Taste and adjust seasoning if needed.
10. Add freshly squeezed lemon as desired.