Paneer Mushroom Florentine

  1. Preheat the oven to 180C.
  2. For the 1st layer, heat 2 tsps. of butter. Add 2 pounded garlic cloves and cook till you get a nice aroma. Add 1 bunch/250 grams of spinach (chopped) and cook till dry. Stir in salt, pepper powder and 1/4 tsp. of grated nutmeg and mix. Transfer this mixture to a baking dish.
  3. For the 2nd layer, heat 1 tbsp. of butter. Add 6 big garlic cloves (pounded) and fry till you get a nice aroma. Add 1 big onion (finely chopped) and cook till the onion turns pink. Stir in 250 grams of thinly sliced button mushrooms, 1 tsp. of red chilli flakes and cook till the mushrooms turns dry. Stir in 100 grams of blanched cauliflower florets (just cook in the MW on high power for 5-6 minutes adding salt and 1/4 cup of water), salt, pepper powder and fry for 2 minutes. Switch off heat and add 1/4 cup of chopped parsley/cilantro and 200 grams of paneer cubes. Mix carefully and spread this mixture over the 1st layer/spinach layer.
  4. For the 3rd layer, heat 1 tbsp. of butter. Add 1 tsp. of minced garlic and fry till you get a nice aroma. Add 1 big onion (finely chopped) and cook till the onion turns pink. Add 1 tsp. of kashmiri chilly powder. Stir in 3 tomatoes (pureed in the mixer), 1/2 tsp. of sugar, 1/2 tsp. of salt, 1/2 tsp. of dried parsley and cook till the mixture is dry. Spread this mixture over the paneer layer.
  5. For the white sauce, heat 1.5 tbsps. of butter  in a pan and add 1.5 tbsps. of plain flour. Cook for 2 minutes on low heat. Stir in 2 cups of milk,water, salt, white pepper powder and mustard paste and cook till saucy. Remove from heat. Pour the white sauce over the 3rd/ tomato layer. Sprinkle 1/4 cup of mozzarella cheese over the white sauce.
  6. Bake in the prehetaed oven at 180C for 35 mintes.
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