Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until brown. Remove with slotted spoon and set aside. Add raisins and fry until plump, remove and set aside. Add remaining butter to the skillet. Add garlic and onion and cook until lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add remaining vegetables and stir-fry for 6 minutes. Stir in spices, salt and water. Bring to a boil, reduce heat, cover and cook until vegetables are tender, 8 to 10 minutes. Stir in paneer, cream and pineapple. Cook until heated through. Transfer to a serving dish. Garnish with fried nuts and raisins. PER SERVING: 350 calories, 13 g protein, 20 g carbohydrate, 26 g fat (15 g saturated), cholesterol (not available), 424 mg sodium, 3 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 987 (94%)|
|Amt Per Serving||% DV|
|Total Fat 109.7g||146 %|
|Saturated Fat 69.1g||346 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 295.1mg||91 %|
|Sodium 32.7mg||1 %|
|Potassium 321.3mg||8 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 18.2g|
|Protein 3.1g||4 %|
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Calories per serving: 1047
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