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Ingredients For the Aloo Lachcha: - 2 potatoes, grated
- Salt, a pinch
- Oil, to deep fry
For The Rice: - 2 cups rice, washed and pre-soaked
For the Palak/ Spinach Layer: - 200 gms spinach, boiled and pureed
- 1 Tbsp kasoori methi, boiled and pureed with the spinach
- 2 Tbsp ghee
- 3-4 black elaichi daana
- 1/2 stick cinnamon
- 1 tsp jeera
- 1/2 Tbsp ginger-garlic paste
- 2 Tbsp onion paste
- 1 cup tomato puree
- Salt, a pinch
- Garam masala, a pinch
For Tomato Paneer Layer: - 1 Tbsp ghee
- 1 tsp jeera
- 1/2 Tbsp ginger-garlic paste
- 1 1/2 cups tomato puree
- 1 cup paneer, cubed
- Salt, a pinch
- 1 tsp sugar
- 1/2 tsp garam masala
- 1/4 cup milk
Method For the Aloo Lachchas: - Grate the potatoes and soak them in salty water.
- Drain excess water and deep fry them till golden brown.
- Drain on an absorbent paper.
For The Rice: - Boil the rice with a little salt.Drain water.
For the Palak/ Spinach Layer: - In a pan add ghee, elaichi dana, cinnamon, jeera and ginger-garlic paste. Saute.
- Add onion paste. Saute it till golden brown.
- Add tomato puree. Add garam masala and salt. Cook till it leaves oil on the sides.
- Add the boiled and pureed spinach-kasoori methi.
- Cook for 15-20 minutes on medium flame.
For The Tomato Paneer: - In a pan add ghee, jeera, ginger-garlic paste.
- Add tomato puree. Add salt and sugar. Cook till it leaves oil on the sides.
- Add milk and paneer cubes. Let it cook for 2 minutes on low flame.
Plating up: - In a baking dish layer the boiled rice.
- Layer the cooked spinach. Then the rice again.
- Layer the tomato paneer.
- Keep layering in this order till the baking dish is full.
- Add the aloo lachchas and bake for 7-8 minutes at 150 degree C.
- Serve with a bowl of curd.
Key Ingredients: Salt, Vegetable Oil, Rice, Spinach, Dried Fenugreek Leaves, Clarified Butter, Black Cardamom, Cinnamon, Cumin Seeds, Ginger, Garlic, Tomato Puree, Salt, Garam Masala, Sugar |
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