Paneer (cottage cheese) 250 gms
Green filling:
Coriander 1 bunch Green chillies 2 nos Onion 1 no Dried mango powder(amchoor) 1/2 tsp Salt To taste
Dry masala filling:
Salt 1/4 tsp Red chilli powder 1/4 tsp Dried mango pd. 1/4 tsp Garam masala powder 1/2 tsp
Tomato filling:
Tomatoes chopped 1-2 Garlic chopped 3-4 cloves Ginger chopped 3/4" piece Salt 1/4 tsp Garam masala powder 1/4 tsp
For the gravy:
Onions 2 nos Garlic 3 flakes Ginger grated 1 tsp Tomatoes-blanched(skin removed) 2 nos and chopped Curd beaten 2-3 tbsp Salt To taste Chilli powder 1/2 tsp Turmeric powder 1/2 tsp Garam masala powder 1/2 tsp Oil 3 tbsp
Garnishing:
few boiled peas
- For the green filling: Grind all ingredients together to a thick paste.
- For dry masala filling: Mix all powders and keep aside.
- For Tomato filling: Blend tomato, garlic and ginger in a mixer.
- Add salt and garam masala and cook for few minutes till thick. Keep stirring while cooking.
- For the gravy:Grind onions, ginger and garlic together to a paste.
- Heat oil. Add onion paste.
- Fry till brown. Add turmeric powder and chilli powder. Cook for 1/2 minute.
- Add tomatoes. Cook till oil separates.
- Add beaten curd. Cook till oil separates and the masala turns red again.
- Add enough water to get a thick gravy.
- Add salt and garam masala. Boil for 2-3 minutes.
- To Assemble: Cut paneer into eight 1/4" thin slices.
- In an oven proof dish arrange two pieces joining each other.
- Spread green filling.
- Put the third and fourth paneer pieces over the first and second pieces.
- Sprinkle dry masala over the paneer.
- Cover it with fifth and sixth paneer pieces.
- Spread tomato filling.
- Cover with seventh and eighth pieces of paneer.
- Top with gravy and boiled peas.
- Heat for 10-15 minutes in an oven before serving.
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