Spinach Paneer Casserole Recipe


Health IndexHealthyCuisine
Main Ingredient


 Paneer200 Gram, cut into 1 inch thin squares
 Spinach1 Kilogram (Palak)
 Soda bicarbonate1⁄4 Teaspoon
 Salt3⁄4 Teaspoon
 Pepper1⁄2 Teaspoon
 Sugar1 Teaspoon
 Butter2 Tablespoon
 Milk1⁄2 Cup (8 tbs)
 Cloves2 , crushed (Laung)
 Brown cardamom1 , crushed (Moti Elaichi)
For tomato layer
 Onion1 , finely chopped
 Green chilli1 , finely chopped
 Garlic flakes10 Gram, chopped
 Tomatoes2 , finely chopped
 Maida1 Tablespoon (Plain Flour)
 Tomato ketchup1 Tablespoon
 Oil1 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1078 Calories from Fat 466

% Daily Value*

Total Fat 53 g81.7%

Saturated Fat 22.3 g111.3%

Trans Fat 0 g

Cholesterol 95.8 mg31.9%

Sodium 3848.1 mg160.3%

Total Carbohydrates 107 g35.7%

Dietary Fiber 30.8 g123.1%

Sugars 44.6 g

Protein 65 g129.3%

Vitamin A 1959.3% Vitamin C 607.7%

Calcium 139.2% Iron 166.4%

*Based on a 2000 Calorie diet


1. Boil palak with soda-bicarb. Blend palak and a tomato in a liquidizer.
2. Add salt, pepper, sugar, butter, milk, laung and illaichi to palak & cook till thick and dry. Keep aside.
3. Heat 1 tbsp oil in a karahi. Add onion, chilli, garlic and ginger. Cook till onions turn light brown.
4. Add maida. Cook for Vfc minute. Add water, stirring continuously.
5. Add tomatoes, salt, pepper and tomato ketchup. Cook for 4-5 minutes till thick.
6. Grease a corning dish. Spread half of the palak. {1/2" thick layer).
7. Spread half of the tomato mixture on it.
8. Spread half of the paneer on the tomato layer.
9. Put a layer of palak again, then paneer & lastly tomatoes.
10. Sprinkle some bread crumbs.
11. Bake till golden brown. Grate some paneer on top.