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Paneer with Spinach and Corn in Potato Cups Recipe

Paneer with Spinach and Corn in Potato Cups is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 500 g - Spinach
  • 250 gm - paneer, grated
  • 1/2 cup - cooked sweet Corn kernels
  • 1/2 cup - fresh Cream
  • 4 - medium size Potatoes
  • 3 slices - bread, two days old
  • 4 tbsp - cheddar cheese, grated
  • salt and pepper to taste
  • 1/2 tsp - nutmeg, grated
  • 2 tbsp - Butter
  • How to Make Paneer with Spinach and Corn in Potato Cups:

    1. Boil the potatoes in water till soft but not mushy.
    2. Cool and cut then into halves (do not peel).
    3. Carefully scoop out the centre from each half, leaving a 1/2-inch margin all round.
    4. Reserve the scooped out potatoes for use in other recipes.
    5. Smear the potato cups with 2 tbsp of butter, salt and pepper to taste.
    6. Bake in a hot oven (200 degree C) till light brown.
    7. Steam the spinach leaves for 5 mins and place in a colander to drain out excess moisture.
    8. Chop the spinach and mix with corn, cream, salt, pepper and nutmeg.
    9. Divide the spinach mixture into 16 parts.
    10. Place one part in each potato cup.
    11. Top with 1/8th of grated paneer.
    12. Cover the paneer with remaining spinach and corn mixture.
    13. Break the bread slices into pieces and prepare crumbs.
    14. Mix the bread crumbs with butter and grated cheese.
    15. Sprinkle it on potato cups and return to the oven. And bake for 15 mins.
    16. Serve hot with tomato ketchup.


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