Ingredients

• 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

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