Paneer is a type of cheese that doesn’t melt even at 100 C. So its used in different ways, mainly in gravies and toppings. It has a super soft texture when made in a perfect way. Its made with acetic acid introduced to boiling full fat milk and then strained to get a block of paneer. Paneer spinach masala can be a main dish for dinner or as side dish for low carb dosa varieties.
My son loves paneer, he even eats it raw. Its so healthy, good source of protein for those who are vegetarian. Main vegetarian dinner is 180-200 g of paneer in low carb, since it keeps your stomach full with required amount of protein needed per day.
Enjoy this paneer spinach masala loaded with protein and fat.
Check out my paneer spinach dosa
Paneer Spinach Masala, spinach is the secret ingredient.
- 100 g Paneer
- 15 Spinach Leaves
- 5 Coriander Leaves
- 1 Green chilli
- 1 tsp Garam masala
- 1/2 tsp Chilli powder
- 1 Onion
- 1/2 tsp Mustrad seeds
- 1/2 tsp Jeera/Cumin
- 1 tsp Salt
- 3 tbsp Butter
Grind Jeera to powder add spinach and coriander leaves with green chilli and grind to paste.
Add butter in a hot pan, add mustrad and onions and saute.
Pour in the paste and saute till raw smell goes.
Then add garam masala, chilli powder and salt.
Add chopped paneer and saute till its well coated with masala.
Serve as main dish or as side dish for low carb dosa.