Ingredients:
Paneer – 250 gms, cubed
Oil to shallow fry
Butter – 1 1/2 tblsp
Cauliflower Florets – 1 cup, blanched
Broccoli Florets – 1 cup, blanched
Salt to taste
Lemon Juice – 1 tsp
Chaat Masala – 1/2 tsp
For the Marinade:
Garlic Paste – 1 tsp
Peppercorns – 1/2 tblsp, coarsely crushed
Lemon Juice – 1 tblsp
Maida – 1 tblsp
Salt to taste
For the Sauce:
Dry Basil Leaves – 1/2 tsp
Oregano – 1/2 tsp
Fenugreek Leaves – 1 tsp, dry
Almonds – 1/2 cup, blanched and ground
White Sauce – 1 cup
Cheese – 1 cup, grated
White Pepper Powder – 1/2 tsp
Salt to taste
Water – 1 cup
Cream – 1/2 cup
To Make White Sauce:
Butter – 1 tblsp
Flour – 1 tsp
Salt to taste
Pepper to taste
Cold Milk – 1 cup
Cheese – 2 tblsp, grated
Method:
1. To make the white sauce, melt the butter in a saucepan, add the flour and stir on low heat.
2. Season with salt and pepper. Add the milk, continue to stir until the sauce thickens.
3. Stir in the cheese. Remove the pan from the stove.
4. Put the marinade ingredients in a bowl.
5. Add the paneer and marinate for about 10 minutes.
6. Heat the oil in a frying pan, shallow fry the paneer till it turns golden and keep aside.
7. Melt 1/2 tblsp of butter in a pan.
8. Saute the cauliflower and broccoli florets.
9. Season with salt, lemon juice and chaat masala. Keep aside.
10. Melt the remaining butter in a saucepan, stir in the basil leaves, oregano and fenugreek leaves.
11. Add the almonds, white sauce and cheese, season with white pepper and salt and stir on low heat for a minute.
12. Add the water and cook on medium heat for 2 minutes.
13. Adjust the salt and seasoning as required.
14. Add cream and stir to make a smooth sauce.
15. Carefully stir in the paneer and the vegetables.
16. Transfer to a serving dish.
17. Garnish with corn, capsicum strips and cheese.
18. Serve hot.
