Paneer Methi Palak Recipe

Summary

CuisineCourse
Method

Ingredients

 Chopped spinach1 Cup (16 tbs)
 Fenugreek1 Tablespoon (Methi Leaves)
 Sodium bicarbonate1 Pinch
 Ginger1 Inch
 Chopped onion1 Cup (16 tbs)
 Chopped green chilies3 Tablespoon
 Paneer100 Gram, sliced
 Oil3 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 361 Calories from Fat 166

% Daily Value*

Total Fat 19 g29%

Saturated Fat 3.3 g16.3%

Trans Fat 0 g

Cholesterol 10 mg

Sodium 949.7 mg39.6%

Total Carbohydrates 34 g11.2%

Dietary Fiber 8 g32.1%

Sugars 13 g

Protein 19 g38.3%

Vitamin A 87.3% Vitamin C 221.3%

Calcium 20.3% Iron 39.8%

*Based on a 2000 Calorie diet

Directions

1. Chop the spinach and fenugreek leaves finely.
2. Add 2 teaspoons of water and the soda bicarb and cook on a slow flame until soft.
3. When cooked, drain out the water and blend the leaves in a liquidiser.
4. Chop the ginger finely.
5. Heat the oil and fry the onion for 1 minute.
6. Add the green chillies and ginger and fry again for a few seconds.
7. Add the blended leaves, paneer and salt.
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