Lehsuni Cheese Palak

Ingredients

• 1/2 cupSpinach (palak), blanched and pureed
• 1 cupChopped green spinach
• 3 tbspButter
• 3 tbspOil
• 1 tbspGarlic, crushed
• 2 largeOnion, crushed
• 1 tspGinger, crushed
• 1/2 tspRed chilli powder
• 1/2 tspCumin powder
• 4Whole dried red chillies
• 2 tbspKitchen-king masala
• 1/2 cupSweet corn
• 1/2 cupTomato puree
• 2 tbspFresh cream
• 2 tbspMilk
• 2 tspKhoya (mawa)
• 1 tbspCashew-melon-seed paste (optional)
• 1/2 tspGaram masala
• to tasteSalt
• 1 tbspGhee + butter (for tadka)
• 1 pinchAsafoetida (hing) for tadka
• 1 tbspGarlic, crushed (for tadka)
• 10Cheese slices

Method

1. 1

   Blanch the spinach: bring water to a boil, add a pinch each of soda and salt, dunk the spinach for 30 seconds, then shock in cold water. Drain and puree.

2. 2

   Heat butter and oil in a wide pan. Add garlic, crushed onion and ginger; cook on medium until the onion is soft and just turning gold.

3. 3

   Add red chilli powder, cumin powder, broken whole red chillies and kitchen-king masala. Fry 30 seconds until fragrant.

4. 4

   Add tomato puree, sweet corn and the chopped + pureed spinach. Cook 2–3 minutes until oil separates at the edges.

5. 5

   Stir in cream, milk and khoya (and cashew-melon-seed paste if using). Simmer 2 minutes until the gravy comes together. Season with salt and garam masala.

6. 6

   For the finishing tadka: heat ghee + butter in a small pan, add a pinch of hing, crushed garlic and a dash of red chilli powder. Sizzle for 10 seconds and pour over the gravy.

7. 7

   Tear or layer cheese slices over the top; cover for 30 seconds to melt. Serve hot.