Paneer is considered nutrient-rich as they serve as good sources of calcium and vitamin D as well as protein and other essential nutrients. They provide phosphorus, potassium, magnesium and vitamin A, B12, and riboflavin. Including a paneer dish during fasting will keep you full for a longer period due to its high satiety value.
- Finely chopped garlic- 1 tsp
- Finely chopped ginger- 1 tsp
- Finely chopped spring onions- 1 bunch
- Finely chopped carrots- 2 inch
- Finely chopped cabbage- 1 katori
- French beans, roughly chopped- 4 nos.
- Chopped low-fat paneer- 50g
- Lime juice- 1 tbsp
- Salt to taste
- Red chilli flakes (paprika)- ½ tsp
- 2 tsp oil
- Lettuce- 1 large leaf
For the stuffing:
- Heat the oil in a non-stick kadhai, add the garlic, ginger and onions and sauté on a medium flame till the onions turn translucent. Add the carrots and cabbage, mix well and sauté on a medium flame for another 2 to 3 minutes. Add the beans, paneer, lime juice, salt and red chilli flakes, mix gently and cook on a medium flame for a minute.
- Divide the stuffing into 2 equal portions and keep aside.
For the cover:
- Wash the lettuce leaves, dry them with a towel and keep aside. Place a lettuce leaf on a clean, dry surface and place a portion of the stuffing along one side of the leaf. Roll it up gently and secure the roll by inserting a toothpick or tie using a spring onion green. Serve immediately.