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PrintSPINACH & PANEER CASSEROLE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cook spinach with measured water for at least 5 minutes, when it starts to boil. Remove from heat and cool. Blend spinach and tomato to a puree.
- Heat the pan and add in the spinach puree with salt, pepper, sugar, butter, milk, cloves and cardamom, cook till thick and dry. Keep aside.
- Add 1 tablespoon of oil to the pan, when hot, add in the onion, green chili, tomato,salt, pepper , ketchup and garlic. Cook till onion turns light brown.
- Finally stir in maida with 1 cup of water.Stirring continuously for about 5 minutes. Remove from fire and keep aside.
- Grease an oven proof dish. Spread half of the palak and half of the tomato mixture on it.
- Then spread half of the paneer on the tomato layer.
- Sprinkle some bread crumbs. Bake till golden brown.
- Garnish with some grated paneer on top. Serve hot.
INGREDIENTS
- 200 grams paneer - cut into 1" thin squares
- 1 kg spinach
- 1 tomato
- Salt to taste
- ½ teaspoon pepper
- ½ teaspoon sugar
- 2 tablespoons butter
- 120 ml milk
- 3 cloves - crushed
- 1 brown cardamom - crushed
- Tomato Layer
- 1 onion - finely chopped
- 1 green chili - finely chopped
- 2 flakes garlic - chopped
- 1 tablespoon maida (plain flour)
- 2 tomatoes - finely chopped
- 100 ml water
- 1 tablespoon tomato ketchup
- 1 tablespoon Cooking oil
- Salt, pepper to taste
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