Palak Methi Paneer Slice

by Tarla Dalal

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

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Preparation Time: 15 min.
Cooking Time: 30 min.
Serves 6.
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Ingredients

For the paneer layer
150 gms paneer
2 bread slices
2 potatoes, boiled and mashed
3 tbsp curds (dahi)
1 tbsp chopped corriander (dhania)
3 green chillies, chopped
2 tbsp plain flour (maida)
1/4 tsp baking soda
salt to taste

For the spinach layer
3 cups finely chopped spinach (palak)
3/4 cup finely chopped fenugreek (methi) leaves
a pinch of baking soda
1 onion, chopped
3 chopped green chillies
2 tsp cornflour
25 mm. (1") piece ginger, finely chopped
3 tbsp oil
salt to taste

For the decoration
tomatoes slices
grated paneer (cottage cheese)

Method

For the paneer layer

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

For the spinach layer

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

How to proceed

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.
Top with the spinach layer and cook for 7 to 8 minutes on a medium flame.
Decorate with tomato slices and grated paneer.
Serve hot.

RECIPE SOURCE : Tava Cooking