Chhaya RecipesFeatured

Spinach Pesto Paneer

This delicious recipe for spinach pesto paneer involves cubes of paneer that are deep fried till crisp and then tossed in a spinach-pesto sauce. It serves as a quick and easily prepared appetizer with a beautiful dense green color.

Total time: 25 minutes
Serving: 4 persons

For spinach pesto:

  • 1/2 cup almonds
  • 2.5 cups spinach
  • 2 tbsp grated parmesan cheese
  • 2 cloves garlic
  • 1/4 cup olive oil
  • ½ lemon juice
  • 1 tsp salt
  • 1 tsp pepper

Other ingredient:

  • 250g paneer (cottage cheese)
  • 2 onions
  • 1 red capsicum
  • 1 green capsicum
  • 2-3 green chili
  • 1,½ tbsp corn flour
  • 1,1/2 tbsp maida (all purpose flour)
  • 1 tbsp green chili sauce
  • 1 tsp lemon juice
  • 1/2 tsp pepper
  • Oil to fry
  • Salt to taste
  • Water

For making spinach pesto:

  • Wash and spin-dry the spinach leaves
  • Blend the leaves in a food processor with the almonds, garlic, parmesan cheese, lemon juice, olive oil, salt and
  • pepper
  • Chop paneer into cubes
  • Dice onion, capsicum into cube shape
  • Slit green chillies lengthwise
  • Make a thick paste of corn flour, maida, salt and little water
  • Heat oil in a frying pan
  • Dip the paneer cubes in the above paste and fry till golden brown
  • Remove from pan and drain excess oil on kitchen paper
  • Heat a wok and add 2 tbsp of oil
  • Add onions and stir on high for half a minute
  • Add green chili, capsicum and sauté well
  • Add the pesto paste, green chili sauce, pepper and salt; stir well
  • Add fried paneer cubes and mix well
  • Remove from flame, add lemon juice and combine
  • Garnish with freshly chopped coriander leaves
  • Serve hot or cold.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to

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