Paneer Masala With Spinach Recipe | MAGGI® Arabia

Paneer Masala with Spinach

A tangy curry cooked with cottage cheese, tomatoes and Indian spices. Serve with steamed rice or parathas.


  • 250g Cottage cheese, cut into cubes
  • 1 onion, chopped
  • 1 tablespoon ginger-garlic paste
  • ¼ cup tomato puree
  • 1 tablespoon MAGGI® Tomato Ketchup
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon dried fenugreek leaves
  • 1 tablespoon garam masala powder
  • ½ cup milk
  • ¼ cup cream
  • 6 fresh spinach leaves
  • 2 cubes MAGGI® Chicken Bouillon
  • 3 tablespoons olive oil

How to Prepare

  1. 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.
  2. In the meantime, heat the oil. Add the onion, sauté on a low flame until golden brown in color.
  3. Add the ginger-garlic paste and sauté for another 1 min.
  4. 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.
  5. 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.
  6. Simmer for 5 mins, and then add the cream, garam masala powder, and spinach leaves. Mix well and cook for another 5 mins.
  7. Serve it hot with cumin rice or naan.

Nutritional Info

No Info

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