Gluten Free | Low GI | Low Carb | Grain Free |
Serves 2
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Cucumber | 3 in number, cooled | <20 | Very Low |
| Paneer | 200g | 0 | Nil |
| Red Chili Powder | 1 Tsp. | <20 | Very Low |
| Cumin Seeds | 1 Tsp. | <10 | Negligible |
| Turmeric Powder | 1 Tsp. | <10 | Negligible |
| Corriander Cumin powder (Dhania Jeera powder) | 1 Tsp. | <10 | Negligible |
| Olive Oil / Coconut Oil | 2 Tsp. | 0 | Nil |
| Butter | 2 Tsp. | 0 | Nil |
| Salt (Pink and Regular) | 2 Tsp, (1:1) | 0 | Nil |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Cut the cucumbers lengthwise in to 2 and scoop out the soft green seeds (store the scooped out content for as a side dish or use it later).
- Cut into the long bite size portions and put it back in the refrigerator to cool.
- Slice the paneer into 1″ slice.
- Heat pan and roast the cumin seeds, remove once roasted.
- On the heated pan now add oil and butter and fry the paneer till golden brown on both sides.
- Sprinkle the dry spice mixture (red chili powder, coriander cumin powder, turmeric powder and salt) over the paneer on both sides. Cut into long bite size strips.
- Place these bite size paneer strips on the cool and coated cucumber and squeeze some lime over it if desired. ENJOY!
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