Cashew and Tomato Sauce:
-¼ cup Real California ghee or oil
-2 tablespoons cashews
-1 teaspoon cumin seeds
-2 medium red onions, chopped
-2 tablespoons ginger-garlic paste
-½ teaspoon ground turmeric
-½ teaspoon Indian red chilli powder
-1 teaspoon ground cumin
-2 medium tomatoes, chopped
-2 teaspoons salt
-Water, as needed
-1 cup heavy cream
Paneer and Spinach:
-2 tablespoons Real California ghee or rice bran oil
-2 teaspoons cumin seeds
-4 garlic cloves, finely chopped
-½ cup finely diced red onion
-1 tablespoon peeled and finely chopped gingerroot
-2 Serrano peppers, seeded and finely chopped, optional
-2 teaspoons ground coriander
-1 teaspoon ground cumin
-1 teaspoon ground turmeric
-1 teaspoon cayenne pepper or red chili flakes
-1 tablespoon kasoori methi powder
-2 pounds washed baby spinach leaves
-1/2 cup grated Real California Paneer cheese
-Salt, to taste
-12 slices Real California Paneer cheese, sliced 3 x 3-inches
-1/4 cup shredded Real California Cheddar cheese
To prepare Cashew and Tomato sauce, heat ghee in in heavy bottomed pan; add cashews and sauté until lightly browned. Add cumin seeds and sauté until they begin to crackle. Add onions and sauté until golden brown. Add ginger-garlic paste and sauté for one minute. Add turmeric, red chilli powder and ground cumin; sauté one minute. Add tomatoes and salt and cook until softened and liquid has been reduced. Allow mixture to cool then purée with water, as needed to make a thick purée. Transfer mixture to a pot, simmer to set seasonings and bring to desired consistency. Finish with heavy cream. Set sauce aside and keep warm.
To prepare Paneer and Spinach, heat ghee in large sauté pan; add cumin seeds and cook until they crackle. Add chopped garlic and cook until golden brown. Add chopped onion and sauté until translucent. Add chopped ginger and Serrano chili, if using and sauté one minute. Add ground coriander, cumin, turmeric, cayenne pepper and kasoori methi powder and sauté for another minute. Add spinach leave and sauté until wilted. Add grated Paneer cheese and sauté for another minute. Taste for seasoning and add salt. Remove from heat and keep warm.
To serve, place one slice of Paneer cheese on heat proof serving plate; spread evenly with spinach mixture. Top with second slice of Paneer cheese and spread with spinach mixture. Place third slice of Paneer cheese on top and sprinkle with 1 tablespoon grated Cheddar cheese. Place lasagna under broiler and cook until Cheddar cheese is bubbly and browned and lasagna is heated through. Spoon sauce around lasagna before serving.
Recipe developed by Manish Tyagi, Aurum, Los Altos, CA.