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10 mins Cooking Time
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Sources of Calories
This is a quintessential gravy vegetable dish from the lands of Bengali, but a favorite across India too. Savory and delicious, it is rich in total fiber, protein, calcium, and potassium (k). This flavorful vegetarian recipe can be had as a lunch and dinner main course dish. Have it with bajra bhakri, roti, masala roti, or chapati with oil, and make your meal interesting. It's a quick and easy keto and antioxidant-rich recipe.
- 1/4 Cup Boiled Diced Potato
- 1/8 Cup Cottage Cheese (Paneer)
- 3 Tbsp Chopped Tomato
- 1 Tbsp Fresh Peas
- 1 Tsp Chopped Ginger
- 1/4 Tsp Chopped Green Chilli
- 1/4 Tsp Cumin Seeds (Jeera)
- 1/4 Tsp Coriander Powder
- 1/4 Tsp Red Chilly Powder
- 1/4 Tsp Turmeric Powder (Haldi)
- 1 No. Cardamom (Elaichi)
- 1/2 Tsp Sugar
- 1/4 Tsp Salt
- 1 Tsp Oil
- As Required Water
Make puree from chopped tomato
In a pan add oil, jeera, green elaichi, chopped green chilli, chopped ginger, tomato puree, red chilly powder, haldi, dhania powder, salt, sugar and mix them well and then add water as required for the curry
Then add peas, boiled diced potato, cubed paneer and stir it for a few minutes
Serve hot with chapati
To improve bone health, add a teaspoon of calcium rich White sesame seeds
*Percentage Daily Values are based on a 2000 calorie diet.
Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.
Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)
How long would it take burn 148 kcals ?
- Walking (3 mph ) 43 minutes
- Running (6 mph ) 25 minutes
- Bicycling 20 minutes
Values estimated based on person weighing 60 kgs.
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