Palak Paneer Mousse

Formula Ingredients: 

Spinach leaves 500 g

Onion 1 medium

Garlic 5 cloves

Ginger 1" piece

Curds 250 g

Salt to taste

Pepper corns 1 tsp

Gelatin 2 tsp

Bean stew chips 1 tsp

For the sauce: 

Tomatoes 3

substantial Onion 1

medium Garlic 2 cloves

Ginger 1" piece

Salt to taste

Entire Red chilies 4

Cream 2 tbsp

Margarine 20 g

Formula Method: Clean and wash the spinach leaves well. Cleave the onions, ginger and garlic. Put the spinach to overflow with the hacked vegetables in ½ glass water. Evacuate and deplete out the additional water. Granulate the spinach to a fine glue. Season well with salt and pepper. Squash the curds well till smooth and rich. Blend in salt and bean stew drops. Line the base of a tin form and press solidly. Absorb the gelatin 3tbsp water for 5 minutes. Warm over a scarcely stewing skillet of water till the gelatin softens. Add the gelatin to the spinach puree and blend well. Pour the blend over the curds base and refrigrate for 3-4 hours till it sets solidly. To set up the sauce, make a cross toward one side of the tomatoes and whiten in bubbling water for 15 seconds. Expel and invigorate in cool water. Peel the tomatoes and hack coarsely. Peel and hack the onions. Rub the ginger and hack finely. Heat up the onions, tomatoes, ginger, garlic and the entire red chilies with 1 glass water till cooked well. Cool and granulate to a smooth glue. Put the puree to bubble once more. Heat to the point of boiling and permit to stew for a moment. Include the cream and stew for 2-3 minutes. Sear the dry fenugreek leaves in a search for gold seconds. Smash finely and add to the sauce. Expel from flame and include the margarine. Blend well till the margarine dissolves. Season the sauce with salt and pepper. To serve, painstakingly expel the spinach mousse from the form. Removed into servings and present with the sauce. Then again, you could set the mousse in individual shape too.