Baked Palak Paneer Mughlai - Cottage Cheese In Spinach Gravy - A Recipe By Annuradha Toshniwal (Vegetarian)br Serves 4br INGREDIENTS-br 200 gms paneer - cubedbr 2 bunches spincah - boiled, drained, liquidizedbr 1 large onion - gratedbr 4 cloves garlic - crushedbr 1" ginger - crushedbr 2 tbsp coriander powderbr 1 tsp red chilly powderbr pinch of turmericbr 4 tsp poppy seeds - soaked in a little milk & ground to pastebr 1 cup tomato pureebr 2 tbsp oilbr 12 tsp garam masalabr sesame seedsbr salt to tastebr br METHOD-br Add salt to the liquidized spinach. Keep aside. Heat oil. Add onions, garlic and ginger. Fry till brown.br Add all powdered spices and poppy seeds paste and fry. Add tomato puree.br Fry till gravy is thick.br Add paneer and coat well with the gravy. Remove from the heat. Add salt. Set aside.br Grease a square glass baking dish. Pour spinach. Place paneer pieces on top.br Cover with any remaining gravy. Sprinkle garam masala and sesame seeds. br Keep warm in the oven at 100 degree C for 15-20 minutes. Serve hot.