Palak Paneer with Roti (Light, Home-Style)
40 minutes
1 read
About Palak Paneer with Roti (Light, Home-Style)
Soft paneer cubes in a smooth, fragrant spinach gravy flavoured with garlic, ginger and kasuri methi. It is a restaurant favourite made at home with just 2 teaspoons of oil.A splash of milk gives it a creamy finish without any cream, and fresh rotis make it a full dinner.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Palak Paneer
- 250 grams Spinach Washed, thick stems removed
- 100 grams Paneer Cut into cubes
- 2 tsp Oil
- 1/2 tsp Cumin seeds
- 1 Onion Medium, finely chopped
- 1 tsp Ginger Freshly grated
- 4 Garlic cloves Finely chopped
- 1 Green chilli Slit lengthwise
- 1 Tomato Medium, finely chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 3/4 tsp Salt Or as required
- 1/4 tsp Garam masala
- 1 tsp Kasuri methi Crushed between the palms
- 2 tbsp Milk For a creamy finish
- 1/4 cup Water
For the Roti
- 1 cup Whole wheat flour
- 1/2 cup Water Adjust as needed for soft dough
- 1/4 tsp Salt Optional
Instructions
Preparing the Spinach
- Boil a pot of water and blanch the spinach for 2 minutes. Drain and immediately move it to cold water to keep the green colour. Blend with the green chilli into a smooth puree.
- Soak the paneer cubes in warm water while you cook so they stay soft.
Preparing the Roti Dough
- Mix the whole wheat flour, salt and water in a bowl. Knead into a soft, smooth dough, cover and let it rest while you cook.
Making the Palak Paneer
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the onion and cook for 5 to 6 minutes until golden.
- Add the ginger and garlic and cook for 1 minute. Add the tomato and cook for 3 to 4 minutes until soft. Add the turmeric and coriander powder and stir for 30 seconds.
- Add the spinach puree, water and salt. Cook on medium-low heat for 5 minutes. Do not overcook, as the spinach loses its colour.
- Drain the paneer and add it to the pan with the milk, garam masala and kasuri methi. Simmer for 2 minutes and turn off the heat.
Rolling and Cooking the Rotis
- Divide the dough into 4 equal portions. Roll each portion into a thin round. Cook each roti on a hot tawa for about 1 minute per side, then puff it briefly over an open flame. Keep the rotis covered until serving.
Recipe Notes
Good To Know
Spinach is rich in iron, folate and fibre. The iron in plants is absorbed better with a squeeze of lemon on the plate, so serve with a lemon wedge. Paneer adds protein and makes the dish more filling.How to Use in the Meal Plan
Serve half of the palak paneer with 2 rotis as your dinner. This is a weekday recipe and takes about 40 minutes.Expert Tips
Blanching and then cooling the spinach in cold water keeps the gravy bright green. Cook the puree for only about 5 minutes. Add the milk at the end with the heat low to stop it splitting.Serving Suggestion
Serve hot with rotis, sliced onion and a wedge of lemon.Storage Instructions
Store in the refrigerator for up to 2 days. Reheat gently on low heat with a splash of water, as high heat dulls the colour.Related Posts You May Like
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Recipe Nutrition
Calories: 476kcalCarbohydrates: 61gProtein: 21gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 35mgSodium: 1368mgPotassium: 1214mgFiber: 12gSugar: 6gVitamin A: 12271IUVitamin C: 52mgCalcium: 444mgIron: 6mg
