Punjabi Saag Paneer with Tandoori Roti

Name: Punjabi Saag Paneer with Tandoori Roti
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fresh spinach leaves; Paneer; Onion; Tomatoes; Ginger; Garlic cloves; Green chili; Cumin seeds; Turmeric powder; Garam masala; Ghee; Salt; Whole wheat flour; Yogurt; Ghee; Salt; Water

A Delightful North Indian Classic

A rich and creamy spinach curry paired with scrumptious paneer cubes and traditional tandoori roti.

1 h 45 min
4
Intermediate

Ingredients

For the Saag Paneer

Fresh spinach leaves

500g, washed and chopped

Paneer

200g, cubed

Onion

1 medium, finely chopped

Tomatoes

2, pureed

Ginger

1-inch, grated

Garlic cloves

2, minced

Green chili

1, slit

Cumin seeds

1 tsp

Turmeric powder

1/2 tsp

Garam masala

1 tsp

Ghee

2 tbsp

Salt

To taste

For the Tandoori Roti

Whole wheat flour

2 cups

Yogurt

1/2 cup

Ghee

2 tbsp, melted

Salt

1/2 tsp

Water

As needed

Preparation

Prepping the Saag Paneer

Blanch Spinach

Blanch the spinach in boiling water for 2 minutes.

Avoid overcooking to preserve vibrant color.

Shock and Puree

Drain and immediately transfer to ice-cold water. Puree the spinach.

Sauté Cumin

In a pan, heat ghee and sauté cumin seeds till fragrant.

Making the Tandoori Roti Dough

Mix Ingredients

In a large bowl, mix flour, yogurt, ghee, and salt.

Knead Dough

Gradually add water, kneading into a soft dough. Cover and rest for 30 minutes.

Portion Dough

Divide into equal portions and roll into balls.

Cooking Process

Cooking the Saag

In the pan, add onions, ginger, and garlic. Sauté until onions are golden. Add tomatoes, turmeric, and green chili. Cook until oil separates. Mix in spinach puree and simmer.

Timing: 30 minutes; Heat: Medium

Paneer Incorporation

Add paneer cubes and garam masala. Stir gently and cook for 5 minutes.

Tandoori Roti Baking

Preheat oven to 250°C (482°F). Roll the dough balls to flat discs and bake for 3-4 minutes until puffy and golden.

Timing: 15 minutes; Heat: High

Plating & Serving