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Spinach Paneer Casserole

Madhuri.Dixit's picture
  Paneer 200 Gram, cut into 1 inch thin squares
  Spinach 1 Kilogram (Palak)
  Soda bicarbonate 1⁄4 Teaspoon
  Tomato 1
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Butter 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Cloves 2 , crushed (Laung)
  Brown cardamom 1 , crushed (Moti Elaichi)
For tomato layer
  Onion 1 , finely chopped
  Green chilli 1 , finely chopped
  Garlic flakes 10 Gram, chopped
  Tomatoes 2 , finely chopped
  Maida 1 Tablespoon (Plain Flour)
  Tomato ketchup 1 Tablespoon
  Oil 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

1. Boil palak with soda-bicarb. Blend palak and a tomato in a liquidizer.
2. Add salt, pepper, sugar, butter, milk, laung and illaichi to palak & cook till thick and dry. Keep aside.
3. Heat 1 tbsp oil in a karahi. Add onion, chilli, garlic and ginger. Cook till onions turn light brown.
4. Add maida. Cook for Vfc minute. Add water, stirring continuously.
5. Add tomatoes, salt, pepper and tomato ketchup. Cook for 4-5 minutes till thick.
6. Grease a corning dish. Spread half of the palak. {1/2" thick layer).
7. Spread half of the tomato mixture on it.
8. Spread half of the paneer on the tomato layer.
9. Put a layer of palak again, then paneer & lastly tomatoes.
10. Sprinkle some bread crumbs.
11. Bake till golden brown. Grate some paneer on top.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1078 Calories from Fat 466

% Daily Value*

Total Fat 53 g81.7%

Saturated Fat 22.3 g111.3%

Trans Fat 0 g

Cholesterol 95.8 mg31.9%

Sodium 3848.1 mg160.3%

Total Carbohydrates 107 g35.7%

Dietary Fiber 30.8 g123.1%

Sugars 44.6 g

Protein 65 g129.3%

Vitamin A 1959.3% Vitamin C 607.7%

Calcium 139.2% Iron 166.4%

*Based on a 2000 Calorie diet

Spinach Paneer Casserole Recipe