Ingredients:
Paneer – 250 gms, cut into triangles
Spinach – 500 gms, finely cut, steamed and coarsely ground
Oil to shallow fry
For the Paneer:
Lemon Juice – 1 tsp
Salt to taste
Peppercorns – 1/2 tsp, crushed
Red Chilli Flakes – 1/2 tsp
Garam Masala – 1/2 tsp
Oil – 1 tblsp
For the Spinach:
Oil – 2 tblsp
Cumin Seeds – 1 tsp
Garlic Paste – 1 tsp
Dry Red Chillies – 2
Tomato – 1, grated
Tomato Puree – 2 tblsp
Dry Fenugreek Leaves – 1 tsp
Chaat Masala – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Salt to taste
Method:
1. Put the paneer in a bowl and rub with lemon juice, salt, pepper, red chilli flakes and garam masala.
2. Heat the oil in a non-stick pan and shallow fry the paneer till it turns pale gold.
3. Keep aside.
4. Heat the oil in a kadai.
5. Add the cumin seeds, then add the garlic paste and saute along with the red chillies.
6. Add the tomato, tomato puree, fenugreek leaves, chaat masala, garam masala, turmeric and chilli powders and salt.
7. Stir in the spinach.
8. Lower the heat and simmer for 5 minutes or till the liquid is absorbed.
9. Stir in the paneer.
10. Transfer to a serving dish and garnish with ghee/butter.
11. Serve hot.
