This is a rich and flavourful vegetarian sabzi made with paneer in a chatpata hariyali gravy. The addition of spinach, mint along with oats into the gravy makes this Tikka masala light and refreshing to the palate. Serve it along with phulka or garlic naan for a delicious dinner.
We begin by coarsely grinding the fennel seeds, coriander leaves, mint, ginger, garlic and green chillies in a blender along with just a little water.
Heat oil in a skillet, add spices - cinnamon, bay leaf, and cardamom pods and then the tomato puree. Cook until the raw smell of the tomato goes away.
Add the coriander, oats, garam masala, chaat masala and salt. Saute the masala for a few minutes on low heat. Cover the pan and allow the mint and spinach to cook through. This will take about 4 to 5 minutes.
Once done, stir in the paneer. Check the salt and spices and adjust to suit your taste. Simmer for a few more minutes so the paneer absorbs the flavors of the masala.
Once done, turn off the heat and serve along with Phulkas and a salad for a quick and healthy weeknight dinner.