Palak Roti

One of my friends at work use to bring Palak Roti regularly and I always thought I should try this. But the recipe she gave me had garlic. So I went hunting on the internet and landed on two different types. I kind of did a mix of both and landed on an awesome Palak Roti. Since I was kind of nervous as to how it’s going to taste I made only 10 numbers and after tasting it, me and my husband realized that it’s not going to be enough for us. Hope you enjoy this healthy recipe.

Ingredients


Whole wheat flour - 2 cups
Bengal gram flour - 2 tbsp
Palak (Spinach) leaves - 1bunch
Ginger - 1 inch
Green chiliies - 2
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Carom seeds - 1/4 tsp
Few cilantro leaves
Salt to taste
Turmeric powder - a little less than 1/4 tsp
Curd - 2 - 3 tbsp
Water to knead


Method

Wash the palak leaves well, boil in hot water for 2 mins and wash them with cold water. Grind all the above ingredients excluding the wheat flour and besan flour to a fine paste. While grinding the paste make sure you don’t add water, the water in the curd itself should be fine, else the dough will become very watery. Mix this mixture with the flour, add salt and make malleable dough. Roll out the rotis, fry on both sides with oil and apply little ghee. Serve hot with curd and pickle.

Palak Paneer/ Cottage cheese in Spinach sauce

A rich and healthy delicacy goes well with any kind of roti. Palak Paneer is also known as saag paneer. If paneer is not on hand and you want a diary free option you can also use Tofu or veggies like potato/Cauliflower. Spinach is one of the good sources of vitamins and also the most nutrient-dense vegetable. Palak Paneer is absolutely wonderful with naan / Basmati Rice.


Ingredients
Spinach /Palak - one large packet/ 3 bunches
Tomatoes - 3 large tomatoes ( finely chopped tomatoes)
Paneer - 10 - 15 cubes
Green Chilies - one ( slit length wise)
Ginger - Finely chopped
Nutmeg Powder - A pinch ( Optional )
Coriander powder - 2 1/2tsp
Cumin Powder - 2 tsp
Chilli Powder - 1/2 tsp
Turmeric- 1/4 tsp
Fenu greek Leaves-1/4 tsp
Garam Masala - 3 pinch
Cumin Seeds- 1/4 tsp
Whipping cream - 1/2 tbsp (Optional)
Salt to taste
Oil

Method
Wash the spinach and put in boiling water. Let it boil for 4 mins and turn off the heat. Wait few minutes to cool and put them in the blender. In a hot oil pan add cumin seeds, ginger, chillies, and tomatoes. Fry it for 2 mins . Now add coriander powder,cumin powder, Chili powder, Turmeric, Garam masala and salt. Cook it on a medium flame till the tomatoes cooked / mashed well. Then add fenugreek leaves, nutmeg powder and blended spinach into the tomato sauce pan. Saute till the masala and spinach cooked/ cook it on low flame till 10 - 15 mins. Add the paneer cubes at the end. Let it simmer for 2 - 3 mins and turn off the heat. Add little cream to the palak paneer and give slight stir.




Note: Lightly sauté paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional; you can add paneer cubes just as they are.)