Ingredients:
Palak - 2 big bunches
Paneer - 200 gms
Oil - 2 tbsp
Onions - 3, chopped fine
Ginger garlic paste - 1 tbsp
Tomatoes - 3 ( make a puree)
Red Chilli powder - 3 tsp
Garam masala - 2 tsp
To Temper:
Jeera - 2 tsp
Method:
Wash & clean Palak leaves
Put them in boiling water for 2 minutes & blanche.
Liquidize to a pulp.
Heat oil and temper.
Fry onions, ginger garlic paste well till onion turns brown.
Add pureed tomatoes & cook well.
Add palak puree, salt, garam masala & red Chilli powder.
Simmer for sometime & then add cubed Paneer.
Simmer till the mixture becomes thick.
Serve with Roumali Roti, Naan, Phulkas.
Roumali Roti
Ingredients Required:
Maida - 1 cup
Wheat flour - 1 cup
Rice flour - 1 cup
Ghee - 1/2 cup
Oil - 1 tbsp
Salt - 2 tsp
Method:
Add maida, wheat flour, salt, oil and mix well.
Add water and make it a hard dough.
Make balls and make 2 rotis.
Apply ghee/oil on one side of each.
Sprinkle rice flour on the oil and spread it.
Place in line the 2 rotis and spread as a thin roti.
Put in a hot tava and cook roti sprinkling some oil on it.
Then separate the 2 rotis.
Rotis will be like a paper.
Serve hot with Paneer butter masala, palak paneer.
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