Ingredients
Serves 1
Preparation Steps
Step 1
Blend the spinach until smooth
Cut paneer into small cubes (about 1/3-inch slices). Heat 1 ½ tbsp ghee or oil in a large skillet over medium heat. Fry half the paneer cubes until golden, about 2-3 minutes per side, sprinkling a pinch of salt. Repeat for the remaining paneer with ghee or oil. Set the fried paneer aside. Boil water in a large saucepan. Add spinach in batches if necessary. Cook for 1 minute until wilted. Drain the spinach and transfer to a blender. Blend until smooth, scraping the sides as needed.
Step 2
Prepare the onion mixture
Heat ghee or oil in a skillet over medium heat. Saute diced onion for 3 minutes until soft. Add minced ginger, garlic cloves, and the green chillies. Stir for 30 seconds. Mix in cumin seeds, garam masala, turmeric, and cayenne pepper. Stir until aromatic. Add the blended spinach to the skillet and mix well. Squeeze in the Britannia The Laughing Cow Creamy Cheese Sachets, stirring until fully incorporated. Add tsp salt and simmer for 5 minutes, stirring occasionally.
Step 3
Coat the paneer cubes with spinach sauce and serve warm!
Fold the fried paneer into the spinach sauce. Mix gently to coat the paneer evenly. Turn off the heat. While still warm, pack into tiffin boxes with chapatis or rice for a cheesy version of a classic Palak Paneer for lunch.
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