Lehsuni Paneer Punch Naanorama (Lehsuni Paneer with choice of 2 Naans)

 :

250 grams paneer, cut into cubes
250 grams fresh spinach (palak), chopped
1 large onion, finely chopped
2 tomatoes, pureed
4-5 garlic cloves, minced
1-inch ginger, grated
1 or 2 green chilies, chopped (adjust to taste)
5 grams cumin seeds
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams coriander powder
5 grams garam masala
15 grams Salt
30 ml refined oil or ghee
Fresh coriander leaves for garnish

 Naans:

You can choose two types of naans from the following options:

1. **Butter Naan:**
   Soft and fluffy leavened bread brushed with butter.

2. **Garlic Naan:**
   Butter naan topped with minced garlic for extra flavor.

 Instructions:

1. **Lehsuni Paneer:**
   Heat oil in a pan. Add cumin seeds, minced garlic, and chopped green chilies. Sauté until garlic is golden.
   Add finely chopped onions and cook until translucent. Add grated ginger.
   Add pureed tomatoes and cook until the mixture thickens and the oil separates.
   Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
   Add chopped spinach and cook until wilted.
   Add paneer cubes and cook for a few more minutes until the paneer absorbs the flavors.
   Garnish with fresh coriander leaves.

2. **Naans:**
   Prepare the naan dough using all-purpose flour, Curd (Dahi), milk, baking powder, and ghee.
   Roll out the dough into oval shapes.
   Cook on a hot griddle or tandoor until they puff up. Brush with melted butter for butter naan or sprinkle minced garlic for garlic naan.

3. **Serve:**
   Arrange the Lehsuni Paneer on a plate.
   Serve with a choice of Butter Naan and Garlic Naan.

Feel free to get creative with the presentation to make it a delightful Naanorama! Adjust the spice levels according to your taste preferences.