Baked Palak Paneer Mughlai - Cottage Cheese In Spinach Gravy - A Recipe By Annuradha Toshniwal (Vegetarian)<br />Serves 4<br />INGREDIENTS-<br />200 gms paneer - cubed<br />2 bunches spincah - boiled, drained, liquidized<br />1 large onion - grated<br />4 cloves garlic - crushed<br />1" ginger - crushed<br />2 tbsp coriander powder<br />1 tsp red chilly powder<br />pinch of turmeric<br />4 tsp poppy seeds - soaked in a little milk & ground to paste<br />1 cup tomato puree<br />2 tbsp oil<br />1/2 tsp garam masala<br />sesame seeds<br />salt to taste<br /><br />METHOD-<br />Add salt to the liquidized spinach. Keep aside. Heat oil. Add onions, garlic and ginger. Fry till brown.<br />Add all powdered spices and poppy seeds paste and fry. Add tomato puree.<br />Fry till gravy is thick.<br />Add paneer and coat well with the gravy. Remove from the heat. Add salt. Set aside.<br />Grease a square glass baking dish. Pour spinach. Place paneer pieces on top.<br />Cover with any remaining gravy. Sprinkle garam masala and sesame seeds. <br />Keep warm in the oven at 100 degree C for 15-20 minutes. Serve hot.
