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Methi Palak Paneer Recipe
|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|
|Ground coriander||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Chopped fresh coriander||2 Tablespoon|
|Natural yogurt||3 Ounce (75 Gram)|
|Sweet corn kernels||3 Ounce (75 Gram)|
Calories 421 Calories from Fat 292
% Daily Value*
Total Fat 33 g51%
Saturated Fat 9.8 g48.9%
Trans Fat 0.1 g
Cholesterol 37.5 mg
Sodium 698.6 mg29.1%
Total Carbohydrates 23 g7.6%
Dietary Fiber 4.5 g18.1%
Sugars 4.2 g
Protein 11 g22.9%
Vitamin A 159.6% Vitamin C 27.1%
Calcium 16.6% Iron 12.6%
*Based on a 2000 Calorie diet
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.
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.