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Methi Palak Paneer

Madhuri.Dixit's picture
  Paneer 6 Ounce (175 Gram)
  Corn oil 5 Tablespoon
  Butter 2 Ounce (50 Gram)
  Potato 1 , cut into chips
  Fresh fenugreek leaves 1 1⁄4 Bunch (125 gm) (Large Bunch)
  Frozen spinach 8 Ounce (250 Gram)
  Ginger pulp 1 Teaspoon
  Salt 1 Teaspoon
  Ground coriander 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Chopped fresh coriander 2 Tablespoon
  Natural yogurt 3 Ounce (75 Gram)
  Sweet corn kernels 3 Ounce (75 Gram)

Cut the panir into cubes.
Heat the oil and the butter together in a heavy-based saucepan or a frying pan with a lid, add the cubes of panir, and fry until they are slightly golden.
Remove them from the pan with a slotted spoon and drain on kitchen paper.
Set aside.
Add the potato chips to the saucepan and fry until they are lightly golden.
Remove from the oil and set aside on kitchen paper to drain.
Wash and drain the fenugreek leaves, then add them to the pan, together with the spinach, and fry for about 2 minutes before adding the ginger, salt, coriander, turmeric, chilli powder and fresh coriander.
Reduce the heat and continue to stir-fry for about 3 minutes until all the spices are cooked.
Add the red chillies and stir in the yogurt and sweetcorn.
Continue to stir-fry gently until the yogurt has been absorbed into the spinach.
Finally, add the panir cubes and potatoes.
Cover and cook for 5-7 minutes.
Serve hot with boiled rice.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 410 Calories from Fat 292

% Daily Value*

Total Fat 33 g51%

Saturated Fat 9.8 g48.9%

Trans Fat 0.1 g

Cholesterol 37.5 mg12.5%

Sodium 698.6 mg29.1%

Total Carbohydrates 22 g7.2%

Dietary Fiber 4.5 g18.1%

Sugars 4.2 g

Protein 10 g20.4%

Vitamin A 159.6% Vitamin C 27.1%

Calcium 16.6% Iron 12.6%

*Based on a 2000 Calorie diet

Methi Palak Paneer Recipe