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Paneer Corn Sabzi

VIEWS 1964

Energy (kcal) - 150

Protein (g) - 6

Carbohydrate (g) - 20

Fat (g) - 7

Khyati's Health-O-Meter Says:

This recipe is a powerhouse of proteins. Paneer and yogurt are good sources of protein, for vegetarians it is one of the best available high biological value protein. Easy to digest, high in calcium and phosphorus, but also known to improve one's metabolism aiding in weight loss and reducing the risk of insulin resistance syndrome. corn is also a good source of vitamins A, B, E, and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colon rectal cancer. 


  • Spinach chopped - 100 g
  • Cottage cheese (paneer) - 20 g
  • Corn kernels boiled - 10 g
  • Onion - 1 small
  • Tomato puree - 100 ml
  • Cumin seeds - ½ teaspoon 
  • Garlic cloves chopped - ¾
  • Green chilli slit - 1
  • Yogurt - 1 tsp
  • Fresh coriander leaves - a few
  • Oil - ½ tsp
  • Salt to taste

Step 1  Heat oil in a non-stick pan, add cumin seeds and garlic and saute.  Step 2 Now add finely chopped onions and saute for 2-3 minutes. When onions turn gulden, add tomato puree and continue to saute.  Step 3 Chop the spinach finely, add in the same pan along with ½ cup water and mix well. Add corn kernels and mix.  Step 4 Cut cottage cheese into small cubes and add to the pan. Add green chilies, salt, and yogurt and mix well. Step 5  Transfer into a serving dish, garnish with red and yellow capsicum strips and coriander leaves and serve hot.

Paneer Corn Sabzi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1964


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