Indian Palak Paneer with Roti

Ingredients

• 2 bunches spinach, washed and chopped
• 200 grams paneer, cubed
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 tomatoes , pureed
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 1 teaspoon red chili powder
• 1 cup water

• 2 cups whole wheat flour, sifted
• 1 teaspoon salt
• 1 tablespoon oil
• 3 cup water, warm

Method

1. 01
   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. 02
   Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown.
3. 03
   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. 04
   Add turmeric, red chili powder, and garam masala. Mix well and cook for 2 minutes.
5. 05
   Add the spinach puree to the pan and mix well. Add water and salt. Let it simmer for 5 minutes.
6. 06
   Gently add the paneer cubes to the spinach gravy, stir carefully, and let it cook for another 5 minutes. Turn off the heat.
7. 07
   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. 08
   Divide the dough into equal balls. Roll each ball into a thin circle using a rolling pin.
9. 09
   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.