Spinach – Paneer Casserole

Serves 8

Ingredients

• 200 gms paneer – cut into 1″ thin squares
• 1 kg palak (spinach)
• ¼  tsp soda-bicarb.
• 1 tomato
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp sugar
• 2 tbsp butter
• 1/2 cup milk
• 2 laung (cloves) – crushed
• 1 moti illaichi (brown cardamom) – crushed

TOMATO LAYER

• 1 onion – finely chopped
• 1 green chilli – finely chopped
• 2 flakes garlic – chopped
• 2 tomatoes – finely chopped
• 1 tbsp maida (plain flour)
• 1 tbsp tomato ketchup
• 1 tbsp oil
• ½  cup water
• salt, pepper to taste

Recipe

1. Boil palak with soda-bicarb. Blend palak and a tomato in a liquidizer.
2. Add salt, pepper, sugar, butter, milk, laung and illaichi to palak & cook till thick and dry. Keep aside.
3. Heat 1 tbsp oil in a karahi. Add onion, chilli, garlic and ginger. Cook till onions turn light brown. 4. Add maida. Cook for 2 minute. Add water, stirring continuously.
4. Add tomatoes, salt, pepper and tomato ketchup. Cook for 5 minutes till thick.
5. Grease a corning dish. Spread half of the palak. (72″ thick layer).
6. Spread half of the tomato mixture on it.
7. Spread half of the paneer on the tomato layer.
8. Put a layer of palak again, then paneer & lastly tomatoes
9. Sprinkle some bread crumbs.
10. Bake till golden brown. Grate some paneer on top. Serve hot.