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Dhabewala Palak Paneer aur Ajwaini Missi Roti
POLKA PUFFS-US33Ingredients
70Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 6 bunches spinach (medium sized, cleaned, blanched in unsalted water and drained. Also, it shrinks post cooking so you may adjust the quantity)
- 250 grams paneer (/cottage cheese, cubed! shallow fried with no salt & set aside)
- 2 onion (medium, chopped finely)
- 2 medium tomatoes (chopped finely)
- 7 cloves garlic
- 2 inches ginger (piece of)
- 3 green chili
- 1 tsp. kasuri methi (dried fenugreek leaves)
- 2 Tbsp. paneer (grated, /cottage cheese)
- 2 Tbsp. cream (fresh, I used Amul)
- 1 Tbsp. coriander powder
- 1/2 Tbsp. cumin powder
- 1/2 tsp. turmeric powder
- 1/2 Tbsp. red chili powder
- 1/2 Tbsp. garam masala powder
- salt (to taste)
- 1 pinch asafoetida
- 2 Tbsp. oil
- 1 Tbsp. ghee (optional)
- 1 tsp. butter (optional, for garnish)
- 2 cups whole wheat flour (Atta)
- 3/4 cup gram flour (besan)
- salt (to taste)
- 1 1/2 Tbsp. seeds (carom, Ajwain)
- 1 tsp. green chili (chopped)
- 1 tsp. coriander leaves (chopped)
- 3 Tbsp. finely chopped onion
- 1/2 tsp. turmeric powder
- 1/2 tsp. ginger (grated)
- 1 tsp. ghee (for kneading the dough, use oil if you are avoiding ghee)
- ghee (extra, or butter for cooking the roti, optional, you can use oil and avoid ghee/ butter)
- 1/4 cup water (approx. to knead the dough)
- wheat flour (Extra, for dusting)
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