Paneer with Spinach and Corn in Potato Cups

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 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.