PREPARATION

1. In a bowl, add 110 grams split bengal gram, 300 milliliters water and soak for 1 hour.

2. Take a pressure cooker, add the soaked dal, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 400 milliliters water and cover it with lid.

3. Cook till you hear 2 whistles.

4. Remove it from heat and transfer this into a blender, add 115 grams spinach, 85 grams green peas and blend it into a smooth paste.

5. Transfer this into a bow, add 120 grams grated paneer, 1 tablespoon salt, 1 teaspoon garam masala, 1 teaspoon chaat masala, 40 grams bread crumbs, 2 tablespoons all purpose flour, 1 tablespoon corn flour and mix all the ingredients well.

6. Take some mixture on your hand and shape it into a tikki.

7. Heat some oil in a pan and shallow fry these until it turns brown and crispy from all sides.

8. Drain it on an absorbent paper and keep aside.

9. Heat 1 litre water in a heavy skillet, add 280 grams spinach, 120 grams fenugreek leaves and mix it well.

10. Bring it to a boil.

11. Remove it from water and transfer this into a blender.

12. Blend it into a smooth puree.

13. Heat 2 tablespoons oil in a heavy skillet, add 160 grams onions and fry till translucent or until it turns golden brown in color.

14. Add 1 tablespoon garlic, 1 teaspoon green chili paste and stir for a minute.

15. Then, add the blended puree in it and mix it well.

16. Add 1 teaspoon garam masala, 1 teaspoon salt and mix it well.

17. Add 100 grams fresh cream and mix it again.

18. Bring it to a boil.

19. Now, add the cooked kebab in it and mix it well.

20. Cook for 5 - 7 minutes on medium heat.

21. Serve hot.