Palak Tikki

Ingredients :
1 bunch palak (spinach)
Paneer - a little more than 1/2 cup
Coarsely powdered cardamom - 3
Coarsely chopped cashew - a handful
Green chillies - depending on how spicy you want the tikkis
Coriander leaves - a handful
Ginger-garlic paste - 1 tsp
Besan (gramflour) - 4-5 tbsp or more, as required for binding the mixture
Garam masala powder - 1-2 tsp
Salt to taste
Ghee/ oil - for shallow frying

Method :
1. Take out the palak leaves and steam. Cool and then grind to a puree. Alternatively, you
could boil the palak in water, drain and then puree.
2. Cut the paneer into tiny bits.
3. Coarsely grind together coriander leaves and green chillies, without adding water.
4. In a bowl mix together chopped paneer and cashew, ginger-garlic paste, coarsely ground
chillies and coriander leaves, garam masala, palak puree, cardamom powder, salt. Now add the
besan a tbsp at a time till you get the texture suitable for shaping into cutlets. Do not add water. Divide
into equal proportions and shape into cutlets.
5. Shallow fry on a non-stick tava till it turns light brown on both sides.
Serve hot.