Palak Paneer + Roti

Method

1. 1

   Blanch 500 g spinach in hot water 2 mins, then ice water. Blend with 2 green chilies and a few coriander stems to a smooth puree.

2. 2

   Heat 2 tbsp ghee. Sauté 1 tsp cumin, then chopped onion till golden. Add ginger-garlic.

3. 3

   Add 1 chopped tomato, ¼ tsp turmeric, 1 tsp coriander powder and salt. Cook till mushy.

4. 4

   Pour the spinach puree and ½ cup water; simmer 6 mins.

5. 5

   Add 400 g cubed paneer (lightly pan-toasted for flavour). Sprinkle ½ tsp garam masala and kasuri methi.

6. 6

   Finish with 2 tbsp cream.

7. 7

   Knead 2 cups whole wheat atta with salt, 1 tsp oil and water; rest 10 mins. Roll thin rotis, cook on hot tawa, puff over flame, smear with ghee.

8. 8

   Serve palak paneer hot with the rotis.

Adapted from Dassana's Veg – Palak Paneer