NOTE: Each element in this dish has salt so be careful and add salt/ masalas accordingly.
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.
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: potaoes, salt, vegetable oil, rice, spinach, dried fenugreek leaves, clarified butter, black cardamom, cinnamon, cumin seeds, ginger, garlic, tomato puree, garam masala, cottgae cheese, sugar