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Indian Second course

Paneer Masala with Spinach

0
20 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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

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Nutrition Value

Energy
149.34 kcal
Protein
7.5 g
Carbohydrates
8.85 g
Fats
9.68 g
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
0 Min
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
0 Min
In the meantime, heat the oil. Add the onion, sauté on a low flame until golden brown in color.
Step 3
0 Min
Add the ginger-garlic paste and sauté for another 1 min.
Step 4
0 Min
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.
Step 5
0 Min
Pour the milk and ¼ cup of water from the panner soak, then mix well. Add the drained paneer cubes and mix well. Let it come to a boil.
Step 6
0 Min
Simmer for 5 mins, and then add the cream, garam masala powder, and spinach leaves. Mix well and cook for another 5 mins.
Step 7
0 Min
Serve it hot with cumin rice or naan.
Paneer Masala with Spinach

Step 1 of 7

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.

Paneer Masala with Spinach

Step 2 of 7

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

Paneer Masala with Spinach

Step 3 of 7

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

Paneer Masala with Spinach

Step 4 of 7

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.

Paneer Masala with Spinach

Step 5 of 7

Pour the milk and ¼ cup of water from the panner soak, then mix well. Add the drained paneer cubes and mix well. Let it come to a boil.

Paneer Masala with Spinach

Step 6 of 7

Simmer for 5 mins, and then add the cream, garam masala powder, and spinach leaves. Mix well and cook for another 5 mins.

Paneer Masala with Spinach

Step 7 of 7

Serve it hot with cumin rice or naan.

Recipe PDF
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