Panneer Kadhi with Garden Cutlet

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 2 to 4 servings

Ingredients

For The Kadhi
4 tbsp chopped paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
2 tbsp buttermilk
2 tsp ghee
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 tsp garam masala
1 tsp chopped coriander (dhania)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
chopped coriander (dhania) for garnishing

For The Garden Cutlet
1 cup finely chopped spinach (palak)
1/2 cup finely chopped fenugreek (methi) leaves
1/4 cup finely chopped cabbage
3/4 cup boiled and mashed raw banana
1/2 cup crushed and boiled green peas
2 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
2 tbsp chopped cashewnuts (kaju)
1 tbsp chopped raisins (kismis)
1 tbsp finely chopped coriander (dhania)
poppy seeds (khus-khus) for coating
ghee for cooking

Method

for the kadhi
for the kadhiCombine the besan and buttermilk in a bowl and whisk well till smooth. Keep aside.Heat the ghee in a deep pan and add the cumin seeds and coriander seeds.When the seeds crackle, add the curry leaves and saute for 30 seconds.Add the buttermilk-flour mixture, garam masala, turmeric powder, chilli powder, salt and enough water and mix well.Bring to boil and add the paneer, mix well and simmer for a half a minute.Remove from the flame, add the coriander, mix well and keep aside.
for the garden cutlet
for the garden cutletCombine all the ingredients in a bowl and mix well.Divide the mixture into 8 equal portions and roll them into small round flat cutlets.Roll each cutlet with poppy seeds so that they are evenly coated from all the sides.Heat the ghee in a tava and cook each cutlet using ghee till they turn golden brown and crisp from both the sides.Serve hot cutlets with hot kadhi.