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Methi Palak Paneer

Madhuri.Dixit's picture
Ingredients
  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)
Directions

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: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Paneer
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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