Palak paneer is a spinach based recipe. Cottage cheese is cooked in spinach and other masalas. Greens are rich in iron and vitamins. I like all PANEER dishes. From many days my hubby was demanding for this and finally I prepared this on the eve of my B’day, hoping to impress my husband and also wishing that I’ll get a good gift in return…
Thank god he liked it.

Spinach leaves – 2 bunches, Tomatoes – 2 small sized, Onions – 3 finely chopped, Green chillies – 3, Garlic – 8 cloves, Turmeric powder – ¼ spoon, Coriander powder – 1 spoon, Garam masala powder – 1 spoon, Cumin powder – 1 spoon, Ghee – 1 spoon, Oil – 1 spoon, Salt as per taste

Preparation Method:
  1. Clean the spinach leaves in running water properly. 
  2. Boil water (enough to immerse the spinach) in a vessel. Add salt to it. 
  3. Immerse the spinach in boiling water and switch off the stove. Leave the spinach in water for 5 mins and water it with cold water. 
  4. Grind together tomatoes, green chillies, spinach leaves. 
  5. Heat oil and ghee in a pan and fry chopped garlic and onions. When the onions are half cooked add turmeric powder and mix. 
  6. Add the ground mixture of spinach to the onions and mix properly. 
  7. Add all the powders and salt. 
  8. Allow it to boil. 
  9. Finally add diced paneer and gently stir. 
  10. After 5 min of boiling, turn off the stove. 
  11. Serve with chapati.

Serves: 4 to 5 persons

Chapati is flat bread from India. Chapati is also known as roti and can be served with many types of side dishes. It is basically prepared using only wheat flour but some people also mix maida.
I was searching for a recipe in order to make super soft chapatis and found this one. Now I’m sharing this with you all.

Wheat flour – 4 cups, Milk – 1 cup (160ml), Water – 1 cup, Salt – 1 spoon, Oil – 1 spoon, Ghee – 1 small spoon per chapati.

Preparation Method:
  1. Mix water and milk. Heat it and allow it to boil. 
  2. Prepare the dough by mixing wheat flour, salt, and oil and milk-water mixture. 
  3. Cover the dough with a lid and leave it for half hour. 
  4. After half an hour make small balls (big lemon size) and dip them in dry wheat flour. 
  5. Roll the balls into neither very thin nor very thick chapattis. 
  6. Heat the tava on a medium heat. Put the chapati on tava and leave for 5 to 10 seconds. Turn over the chapati and leave for 5 seconds. With a small cloth start pressing the chapati on every part of it. Again turn over the chapatti and press as usual. 
  7. Apply ghee and serve with Palak Paneer, dal or any other curry of your choice.

     Serves:  Makes 15 chapatis



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