Kadhai Palak Paneer Cannellloni by Chef Suman Sharma

Serving - 8
60 min

MAGGI Kadhai Base Masala offer a premium, reliable and convenient solution to chefs by saving time and energy consumed in peeling, chopping, grinding and pre-cooking without compromising on authentic aroma, taste and texture of scratch made masala.


  • Spinach
  • Paneer
  • Salt
  • Pepper
  • Kadhai Gravy(Nestle)
  • Mozzerella Cheese
  • Pasta Sheet
  • Coriander leaves
  • Butter
  • 150 gm
  • 80 gm
  • To Taste
  • Pinch
  • 150 gm
  • 30 gm
  • 3 pcs
  • A few
  • 5 gm


  • 1. Blanch the spinach leaves. Squeeze dry and chop it up roughly. Saute' it in little butter and add kadhai gravy in the pan cooking spinach.
  • 2. Add kadhai gravy in it and cook till the spinach is done( reserve some gravy for topping). Add paneer cubed small and finish with coriander leaves.
  • 3. Blanch the pasta sheets and stuff n roll these with kadhai palak paneer in tube shape. 
  • 4.Arrange on the plate. Top with kadhai gravy and cheese. Bake in the oven for 12 minutes.
  • 5. Serve hot garnished with coriander leaf.

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