A classic North Indian curry where soft paneer cubes are simmered in a vibrant, creamy spinach gravy. This wholesome and flavorful dish is a restaurant favorite that's surprisingly easy to make at home.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
366cal
16gprotein
12gcarbs
28g
Ingredients
500 g Spinach (Fresh spinach leaves, washed thoroughly)
250 g Paneer (Cut into 1-inch cubes)
2 tbsp Ghee (Can be substituted with a neutral oil)
150 g Onion (About 1 large onion, finely chopped)
200 g Tomatoes (About 2 medium tomatoes, puréed)
1.5 tsp Ginger Garlic Paste
2 pcs Green Chilli (Adjust to your spice preference)
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
This north_indian dish is perfect for lunch. With 723.77 calories and 30.459999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Kashmiri Red Chili Powder (Provides color with mild heat)
1 tsp Coriander Powder
0.75 tsp Garam Masala (Add towards the end for best aroma)
3 tbsp Fresh Cream (Heavy cream with at least 25% fat)
1.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance the flavors)
0.5 cup Water (For adjusting gravy consistency)
Instructions
1
Blanch and Purée Spinach
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Add the washed spinach leaves and blanch for 2-3 minutes until they wilt. Do not overcook.
Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process preserves its vibrant green color.
Once cooled, squeeze out all excess water from the spinach. Transfer it to a blender along with the green chillies and blend to a smooth purée. Set aside.
2
Sauté the Paneer
Heat 1 tablespoon of ghee in a non-stick pan over medium heat.
Add the paneer cubes in a single layer and pan-fry for 3-4 minutes, turning occasionally, until they are light golden on all sides.
Remove the paneer from the pan and place it in a bowl of warm water. This keeps it soft until ready to use. Set aside.
3
Prepare the Curry Base (Masala)
In the same pan, add the remaining 1 tablespoon of ghee. Heat it over a medium flame.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Pour in the tomato purée. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
4
Combine Spices and Spinach
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until aromatic.
Pour in the prepared spinach purée. Add salt and the optional sugar. Mix everything thoroughly.
Add 1/2 cup of water (or more for a thinner consistency), stir well, and bring the gravy to a gentle simmer.
Cover and cook for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent it from sticking.
5
Finish and Serve
Drain the paneer cubes from the warm water and add them to the spinach gravy.
Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Stir gently to combine.
Simmer for 2 more minutes for the paneer to absorb the flavors.
Turn off the heat. Stir in the fresh cream until it is well incorporated.
Serve hot with naan, roti, or steamed basmati rice.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
