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Spinach Au Gratin


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A tasty baked spinach dish with an Indian touch.

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Preparation Time: 
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Serves 6.
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Ingredients



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

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

For the baking
3/4 cup White Sauce
2 tbsp grated processed cheese

Method

    For the spinach layer
    1. Add 2 teaspoons of water and the soda bi-carb to the spinach and fenugreek leaves 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 and ginger and fry again for a few seconds.
    5. Add the blended leaves and salt.

    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.
    4. Press into a baking dish, brush with melted butter and bake at 200 degree C (400 degree F) for 5 to 10 minutes.

    For the baking
    1. Spread the spinach over the paneer layer.
    2. Spread the white sauce and grated cheese evenly and bake in a hot oven at 230 degree C (450 degree F) 20 minutes.
    3. Serve hot.
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