Stack your paneer
Ingredients:
For Paneer Stack
5-6 Cottage Cheese Sheets (Slice the paneer brick carefully to get nice sheets)
1/ 2 cup grated paneer
1Tbsp. cooking oil
½ Tbsp. cumin seeds
¼ Tbsp. Fennel seeds
2 Tbsp. Chopped Tomatoes
½ Tbsp. Chopped ginger
½ Tbsp. Chopped green chili
¼ Tbsp. Turmeric powder
1 Tbsp. Chopped coriander
2 Tbsp. Blanched and minced spinach and fenugreek leaves paste
Salt to taste
For Cashew gravy
1 Cup Cashew paste ( Boiled, blended to make a paste)
1 Tbsp. chopped Onion
½ Tbsp. Chopped ginger
¼ Chopped green chili
2 Tbsp. Yogurt
2 Cardamom
1 inch cinnamon
2 Tbsp. Cooking oil
2 Tbsp. Cream
Salt to taste
Few stands of saffron
1 Tbsp. Dried fenugreek leaves
Method:
Heat oil in a frying, saute green cardamom, cinnamon, onion, ginger and green chilies , sauted for a while and then add cashew nut paste stir for a minute then add beaten yogurt, salt and cream. Strain the curry. Add dry fenugreek leaves. For the cottage cheese stack, heat the oil in the pan; fry the cumin seeds, onions, tomatoes, ginger and green chillies. Add turmeric powder, masked cottage cheese and salt. In another pan in little oil saute your Spinach and Fenugreek paste add green coriander and salt. Line the cottage cheese sheets with cooked Tomato cottage cheese mixture and alternately spread the green paste on another sheet, stack one sheet over the other to make a stack . Cut the stack into two and tie with the help of scallions. Present the stacks standing vertically on cashew curry. Throw some saffron strands to garnish.
