Potato Spinach Paneer

by Sunitha Fernandez
Potato with other ingredients - Potato Spinach Paneer
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For preparing potato spinach paneer, cook the spinach leaves in water for 3 minutes. Drain it and allow it to cool.
  2. Blend the spinach leaves to a fine paste with a little water. Keep it aside.
  3. Heat oil in a vessel and fry the paneer cubes until light brown.
  4. Drain the fried paneer cubes and keep it aside.
  5. In the same oil, saute onions and green chillies along with salt.
  6. When the onion becomes transparent, add ginger-garlic paste and fry for 1 minute.
  7. Add turmeric powder, chilly powder, fenugreek powder, cumin powder and garam masala.
  8. Fry for 1 minute and pour in the coriander paste and add in the tomatoes.
  9. Add required water and allow it to simmer on low flame.
  10. Toss in the fried paneer cubes and the potatoes. Allow it to simmer on low flame till the gravy thickens and the potatoes cooks.
  11. Potato spinach paneer is ready. Serve hot with chappathi or plain rice.
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