Paneer and Spinach Soup
by Tarla Dalal
Added to 132 cookbooks
This recipe has been viewed 19400 times
The protein-packed paneer and spinach soup is a meal in a bowl! generous use of moong dal, paneer and spinach make it extremely nourishing and filling, while the onion and pepper bring in their soothing yet sharp flavours.
- Heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside.
- Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked. Keep aside to cool completely.
- Once cooled, blend in a mixer to a smooth purée and strain it using a strainer.
- Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||1124.9 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||-0.2 mg|
|Vitamin C||7.6 mg|
|Folic Acid||22.6 mcg|
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