Palak paneer with roti

Ingredients for 4 portions

• 2 bunchesSpinach (palak)
• 2Green chillies
• 2 tbspRefined oil
• 1 tspCumin, seeds
• 1Onion, finely chopped
• 1 tspGinger, grated
• 4 clovesGarlic, finely chopped
• 1Tomato, finely chopped
• 3 mlRed chilli powder
• 1 tspCoriander powder
• ≈ 100 mlWater
• to tasteSalt
• 250 gPaneer, in 2 cm cubes
• 3 mlGaram masala
• 2 tbspFresh cream (optional)

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the atta in a large bowl and add the water little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Pick the palak leaves off the thick stalks and wash them well in several changes of water. Put a pan of water on to boil meanwhile.
3. Blanch the palak in the boiling water for 2 minutes, then drain and plunge it into cold water so it stays green.
4. Squeeze the palak lightly and grind it with the green chillies to a smooth purée in the mixer.
5. Chop the onion, tomato and garlic, grate the ginger and cut the paneer into cubes.
6. Heat the oil in a kadai and add the cumin seeds. When they splutter, add the onion and fry until golden, about 5 minutes. Add the ginger and garlic and fry for another minute.
7. Add the tomato, red chilli powder and coriander powder and cook until the tomato is soft, about 3 minutes.
8. Stir in the palak purée, water and salt and simmer uncovered for 5 minutes.
9. Add the paneer, garam masala and cream and simmer for 2 minutes. Cover and keep warm.
10. Divide the dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and serve hot with the palak paneer.

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