Paneer Palak Methi Chaman ( Calcium Rich Recipe )
by Tarla Dalal
Added to 74 cookbooks
This recipe has been viewed 19917 times
A great way to introduce and mask calcium rich methi and spinach along paneer in your diet. Serve hot with phulkas.
- Heat ½ tbsp of oil in a kadhai and sauté the paneer cubes in it till the edges turn golden brown in colour.
- Roast the dried fenugreek leaves in a pan till crisp. Keep aside.
- Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes.
- Drain and blend in a mixer till smooth. Keep aside.
- Heat the remaining oil in a non-stick pan, add the cumin seeds and onions and sauté till the onions turn golden brown.
- Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree and dried fenugreek leaves and fry again for 2-3 minutes
- Add the salt, paneer, garam masala, cream along with 1 cup of water and cook for 2 to 3 minutes.
- Serve hot.
- Place the spinach and fenugreek leaves under cold running water immediately after boiling to retain the bright green colour.
Nutrient values per serving
|Energy|| 174 calories|
|Protein|| 6.9 gm|
|Carbohydrates|| 5.8 gm|
|Fat|| 9.2 gm|
|Calcium|| 280.3 mg|
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