Indian Palak Paneer with Roti

Ingredients

Instructions

1. 1 In a large pot, boil water and blanch the spinach for 2 minutes. Quickly drain and transfer to ice-cold water. Drain again and blend into a smooth puree.
2. 2 Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown.
3. 3 Add minced garlic and ginger, sauté for another minute until fragrant. Stir in the tomato puree and cook until the oil separates from the mixture.
4. 4 Add turmeric, red chili powder, and garam masala. Mix well and cook for 2 minutes.
5. 5 Add the spinach puree to the pan and mix well. Add water and salt. Let it simmer for 5 minutes.
6. 6 Gently add the paneer cubes to the spinach gravy, stir carefully, and let it cook for another 5 minutes. Turn off the heat.
7. 7 For the roti, mix sifted whole wheat flour and salt in a bowl. Add oil and gradually add warm water to form a soft dough. Knead well and let it rest for 15 minutes.
8. 8 Divide the dough into equal balls. Roll each ball into a thin circle using a rolling pin.
9. 9 Heat a tawa or skillet over medium-high heat. Cook each roti for about 1 minute on each side or until golden brown spots appear.