Aloo Lasaniya

PREPARATION

1. In a skillet, add 300 grams peeled potatoes and 600 milliliters water. Cover and boil for 3 - 4 minutes. 
2. Remove from heat and strain the potatoes.
3. Heat 2 tablespoons oil in a pan, add the boiled potatoes. Cover and cook for 5 - 7 minutes.
4. Remove the lid, stir well, then remove from heat and keep aside.
5. Heat 2 teaspoons oil in a skillet, add 1 teaspoon garlic and 1 teaspoon green chili. Sauté for 30 seconds.
6. Add 25 grams bell pepper and 25 grams onions. Cook for 2 minutes.
7. Add 120 grams tomato puree, 60 rams green garlic, and 80 grams spinach puree. Cook for 7 - 8 minutes.
8. Add 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 teaspoon kashmiri red chili, and 1 teaspoon salt. Mix and cook for 1 minute.
9. Add 100 milliliters water and 50 grams grated paneer. Cook for 5 minutes.
10. Add the sautéed potatoes and 1 teaspoon coriander. Mix and cook for another 1 minute.
11. Remove from heat and transfer to a serving dish. Garnish with coriander.
12. Serve hot.