This a finger licking dish and great served as a starter or a main dish and as you will have noticed can be served with Paneer for the vegetarians and chicken for the meat eaters. The green sauce is made with lots of fresh coriander which brings out a different taste in the Paneer. Other ingredients include spinach and fenugreek (optional) and hence the green sauce. With this marinade you can also cater for non-vegetarians simply by omitting the Paneer (Indian cheese) and using Chicken instead.
You Will Need For the Marinade
2 Blocks of Paneer/20 oz, Cut into Cubes
2tsp Garam Masala
2tsp Turmeric Power
6 Cloves Garlic (crushed)
2tbsp Ginger Paste
Approx 3tsp Salt
3tsp Thana Jeera (Coriander and Cumin Powder)
Juice of 1 Lemon
Marinade all the above ingredients with the paneer for a minimum of 1 hour. The paneer will absorb all the flavours and will bring out a better taste.
To Cook the Paneer, You Will Need
1tsp Freshly Grounded Pepper
2 Fresh Green Chilli (finely chopped)
1 Onion (finely chopped)
2tbsp Tomato Puree
2 Cups Fresh Chopped Fenugreek Leaves (optional instead you can add more spinach)
2 Cups Chopped Spinach (you can use frozen chopped spinach as well)
1tbsp Fresh mint or Mint Sauce
Take a wide bottomed pan and add the oil and butter. Once the butter starts to melt, add the cumin. Let it sizzle, and then add the onion and garlic. Cook on low heat until the onions start to take on a golden colour. Once this starts to happen, add the grounded pepper, fenugreek and spinach. Cook for a few minutes. If you are not using fenugreek, then add more spinach. Add the tomato puree and again cook for a few minutes, stirring in-between.
Simply stir for a few minutes. Add the sugar and mint at this stage. Cook the paneer until Golden in colour.
Taste the paneer when cooked and add more salt if preferred.
Serve on its own or with chapatti or rice. Delicious!!