Paneer & Spinach Curry with Whole Wheat Roti
A rich and creamy Indian curry featuring soft paneer cubes and fresh spinach in a flavorful tomato-onion base, served with a simple homemade whole wheat flatbread.
Ingredients
- Spinach100 g
- Onion40 g
- Tomato80 g
- Ginger-Garlic Paste10 g
- Whole Wheat Flour30 g
- Vegetable Oil5 ml
- Salt3 g
- Paneer150 g
- Turmeric Powder2 g
- Coriander Powder3 g
- Cumin Powder2 g
- Garam Masala2 g
- Water50 ml
- Cilantro5 g
Instructions
- 1Step 1
Step 1: For the roti, combine whole wheat flour with a pinch of salt and gradually add enough water (approx. 40-50ml) to form a soft dough. Knead for 3-4 minutes until smooth. Cover and let rest while preparing the curry.
- 2Step 2
Step 2: Cube the paneer into 1-inch pieces. Finely chop the onion, tomato, and cilantro. Wash and roughly chop the spinach.
- 3Step 3
Step 3: Heat vegetable oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- 4Step 4
Step 4: Add ginger-garlic paste and sauté for 1 minute until fragrant. Add chopped tomato and cook for 3-4 minutes until softened and oil begins to separate.
- 5Step 5
Step 5: Stir in turmeric powder, coriander powder, cumin powder, garam masala, and salt. Cook for 1 minute, stirring constantly, adding a splash of water if needed to prevent burning.
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