Indian Second course

Paneer Masala with Spinach

Name: Paneer Masala with Spinach
Prep time: PM0.00T
Cook time: PM0.00T
Total time: PM20.00T
Cuisine: Indian
Ingredients: 250g Cottage cheese; cut into cubes; 1 onion; chopped; 1 tablespoon ginger-garlic paste; ¼ cup tomato puree; 1 tablespoon MAGGI® Tomato Ketchup; 1 tablespoon coriander powder; 1 teaspoon red chilli powder; 1 tablespoon dried fenugreek leaves; 1 tablespoon garam masala powder; ½ cup milk; ¼ cup cream; 6 fresh spinach leaves; 2 cubes MAGGI® Chicken Bouillon; 3 tablespoons olive oil

20 Min

Easy

Ingredients

6 Servings

250 g

Cheese, cottage, lowfat, 1% milkfat, no sodium added

150 g

Onions, raw

10 g

Ginger root, raw

0.25 cup

Tomato products, canned, puree, without salt added

10 g

MAGGI Tomato Ketchup

1 tbsp

Spices, coriander seed

1 tsp

Spices, chili powder

1 tbsp

Spices, fenugreek seed

10 g

MAGGI® Indian Masala Mix

0.5 cup

Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D

0.25 cup

Cream, fluid, half and half

30 g

Spinach, raw

20 g

Maggie Chicken Stock

3 tbsp

Oil, corn, peanut, and olive

Copy

Nutrition Value

Energy

149.34 kcal

Protein

7.5 g

Carbohydrates

8.85 g

Fats

9.68 g

Information per serving

Step 1

Add the cubed paneer pieces in a bowl of cold water and let it sit for a while. This will make the paneer pieces soft.

Step 2

In the meantime, heat the oil. Add the onion, sauté on a low flame until golden brown in color.

Step 3

Add the ginger-garlic paste and sauté for another 1 min.

Step 4

Add the tomato puree, MAGGI® Tomato Ketchup, coriander powder, red chilli powder, dried fenugreek leaves and MAGGI® Chicken Bouillon cubes. Fry till the oil separates from the masala. This will take 10 mins on a low flame.