Ingredients:
Paneer – 350 gms, cut into thick triangles
Lemon Juice – 1 tblsp
Maida – 1 tblsp
Salt to taste
Red Chilli Powder – 1/2 tsp
White Pepper Powder – 1/4 tsp
Oil to deep fry
For the Gravy:
Spinach – 500 gms, chopped and steamed
Ginger – 1/2 tblsp, grated
Green Chillies – 1/2 tblsp, chopped
Ghee – 4 tblsp
Cumin Seeds – 1/2 tsp
Dry Red Chillies – 2
Garlic – 1 tsp, crushed
Onion Paste – 1/2 cup
Tomato – 1/2 cup, grated
Tomato Puree – 2 tblsp
Chaman Masala Powder – 1 1/2 tsp
To make the Chaman Masala Powder, mix the following ingredients together:
Black Pepper – 1/2 tsp
Garam Masala – 1/2 tsp
Biryani Masala – 1/2 tsp
Red Chilli powder – 1/4 tsp
Method:
1. Rub the paneer pieces with lemon juice and then dust them with flour, salt, chilli powder and white pepper powder.
2. Keep aside for 5 minutes.
3. Heat the oil in a kadai.
4. Deep fry the paneer till golden brown. Remove and reserve.
5. Grind the spinach, ginger and green chillies. Make a puree.
6. Heat the ghee in a saucepan, add the cumin seeds and red chillies then add the garlic.
7. Stir in the onion paste and saute till it browns.
8. Add the tomato and tomato puree.
9. Season with chaman masala.
10. Add the spinach puree and cook on medium heat, stirring, until the ghee comes to the surface.
11. Add the paneer and stir to get well coated.
12. Remove the pan from the heat.
13. Serve hot.
