FOR LASOONI PALAK

Heat a pan with vegetable oil. Add cumin seeds, chopped garlic, onions and tomatoes. Stir and fry. Then add red chili powder, garam masala powder and haldi powder. Stir and mix. Then add chopped palak and palak paste. Stir and add salt. Cook for five minutes.

FOR MAKHANI GRAVY

Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles. Remove and set aside to cool. Blend the mixture in a blender and strain. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute. Add the pureed tomatoes and cook for two to three minutes. Dry roast the kasoori methi in a microwave or on a tawa. Crush. Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute. Add the crushed kasoori Methi and garam masala powder. Mix and cook for a minute and add cream Now arrange palak, tofu and makhani gravy as shown in the picture.

(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)

Whisk the yoghurt. Mix together all the ingredients, in three batches-batches one-with chilli, batch two – with Palak batch three – with cream cheese, except Paneer to make a fine smooth paste. Put Paneer in a large bowl. Rub the marinade lightly on the Paneer pieces. Marinate for at least four hours in the refrigerator.

Arrange the Paneer on the skewers leaving one cm space between cubes. Arrange skewers in tandoor. Base with oil at intervals. Remove from tandoor and serve hot with onion rings, lemon wedges and a fresh green salad of your choice.

Now, arrange all the Paneer as shown in the picture. (Courtesy: Chef Prem K Pogakula, Executive Chef,

The Imperial, New Delhi)