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A lipsmacking combination of Gongura (Sorrel spinach) and Paneer -- this dish is definitely going to tickle your taste buds.


4 serving

Total time

35 minutes


  • 3 cups supermarket roast chicken, approximately 200g once shredded (Gongura leaves)
  • 2 cups Paneer (- , cubed)
  • 2 onion (- medium, chopped, divided use)
  • 3 ~ 4 chilies (Green)
  • 1 tsp Cumin seeds
  • 1 tsp chili powder (Red)
  • 1 tsp coriander (Ground)
  • 1 ginger (" - piece, chopped)
  • 3 cloves garlic (- , minced)
  • supermarket roast chicken, approximately 200g once shredded
  • to taste Salt


  1. Heat 1tbsp oil in a pan, add ginger, garlic, green chilies and half of the onions. Cook till onions turn transparent.
  2. Next add gongura and cook till the green wilt. Let the mixture cool down and blend to a smooth paste.
  3. Heat 2tbsp oil in a pan, add cumin seeds and the remaining half of the onions, turmeric and salt. Cook till the onions are lightly browned around the edges.
  4. Add chili powder, ground coriander and add ½cup water and bring to a boil.
  5. Add the gongura paste along with the fried paneer and cook for 4~5 minutes for the flavors to mingle. Serve with roti or rice.
  6. View the recipe instructions at Cook's Hideout

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