Paneer Hariyali

Ingredients:

Onions -1 (cut in thin circles)
Tomatoes – 1 (cut lengthwise thin slices)
Spinach – 1 bunch
Mustard Greens – ½ bunch
Fenugeek leaves – couple of stems
Broccolli - Few crowns
Green Peas
Jalapeno Peppers – 1 cut lengthwise
Mashed Paneer

Ginger + Garlic paste
Maggi Tomato Hot & Sweet sauce
Salt - depending on Taste
Chilli Powder - depending on Taste
Garam Masala - depending on taste
ChickPea Flour - ¼ tsp
Wheat Flour - ¼ tsp
Turmeric
Bay Leaves
Canola Oil
Fresh Cream, Milk(optional)
Citric Acid(Optional)
Sugar(Optional)

Bring water to boil. Add cut spinach, cut Mustard Greens, Fenugreek leaves, Broccolli. Add a pinch of salt. When the leaves are soft, drain the water and mash to a smooth paste. Keep aside.
In a large skillet, add oil. After the oil is hot, add some of the onions(keep aside some for later use), Bay Leaves, Ginger Garlic Paste, Jalapenos, Turmeric. Fry till the onions are light brown.
To this add Maggi Hot & Sweet sauce and Peas. Fry for 2 min.
Add the mashed spinach, mustard greens.
Add cut Tomatoes, Garam Masala, salt, Citric Acid, Sugar, chilli powder, Mashed Paneer and milk
Mix wheat flour + ChickPea flour with water to make a medium consistency liquid and add this.
Add the remaining onions and fry till oil separates.
Top it with fresh cream and server hot.