PALAK METHI PANEER SLICE

Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish.

Cooking Time : 30 min.
Preparation Time : 15 min.

Serves 6.

For the paneer layer

150 grams paneer
2 slices bread
2 boiled and mashed potatoes
3 tablespoons fresh curds
1 tablespoon chopped coriander
3 green chillies, chopped
2 tablespoons plain flour (maida)
1/4 teaspoon soda bi-carb
salt to taste

For the spinach layer

4 teacups finely chopped spinach
1 teacup finely chopped fenugreek (methi) leaves
a pinch soda bi-carb
1 onion, chopped
3 green chillies, chopped
2 teaspoons cornflour
25 mm. (1") piece ginger, finely chopped
3 tablespoons oil
salt to taste

For the decoration

tomato slices
grated paneer

For the paneer layer

1.Soak the bread slices in the curds for 10 minutes.
2.Crumble the paneer and knead very well.
3.Add the soaked bread slices, potatoes, coriander, green chillies, flour, soda bi-carb and salt and mix very well.

For the spinach layer

1.Add 2 teaspoons of water and the soda bi-carb to the spinach and fenugreek and cook on a slow flame until soft.
2.When cooked, drain out the water and blend the leaves in a liquidiser.
3.Heat the oil and fry the onion for 1 minute.
4.Add the green chillies, cornflour and ginger and fry again for a few seconds.
5.Add the blended leaves and salt.

How to proceed

1.Heat a well greased tava. Spread the paneer layer evenly all over the tava, by pressing with the back of a spoon or by hand.
2.Top with the spinach layer and cook for 7 to 8 minutes on a medium flame.
3.Decorate with tomato slices and grated paneer.
4.Serve hot