|Cubed paneer||2 Cup (32 tbs)|
|Spinach||3 Cup (48 tbs), washed (tightly packed)|
|For the seasoning|
|Canola oil||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Ginger garlic paste||2 Teaspoon|
|Green chillies||2 Small (or to taste)|
|Coriander powder||2 Teaspoon|
|Cumin powder||1 Teaspoon|
|Red chili powder||1 Teaspoon (or to taste)|
|All purpose flour||1 Teaspoon|
|Tomato||1 Large, chop|
|Milk||1 Cup (16 tbs)|
|Kasoori methi||2 Teaspoon|
|Garam masala powder||1⁄4 Teaspoon|
1. In a pan pour oil and fry the paneer over low flame for 2 minutes or until golden brown. Once done remove and set aside.
2. In the same pan add the spinach and cook for 2-3 minutes or until wilted. Turn off the heat and add the spinach in the blender jar. Set aside
3. In another pan add oil and cumin seeds and let it sizzle, add onion and cook until the onions are soft.
4. Add ginger and garlic paste, green chilies, coriander powder, cumin powder and red chili powder. Stir and cook for 30 seconds.
5. Add all-purpose flour and cook for 30 seconds. Add tomatoes and cook covered for 4-5 minutes or until the tomatoes are soft.
6. Add the mixture to the blender jar along with the spinach, allow it to cool and blend until smooth puree,
7. In a pan add the blended puree and cook for 2-3 minutes and then add milk, kasoori methi and paneer.
8. Stir everything and add salt to taste followed by garam masala powder. Stir and turn off the heat.
9. Serve with roti, naan or any Indian bread.
Calories 280 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 3.2 g15.8%
Trans Fat 0 g
Cholesterol 16.9 mg5.6%
Sodium 629.5 mg26.2%
Total Carbohydrates 18 g6.1%
Dietary Fiber 3.5 g13.8%
Sugars 10.7 g
Protein 18 g35.8%
Vitamin A 57% Vitamin C 38.3%
Calcium 24.4% Iron 15.3%
*Based on a 2000 Calorie diet