Palak Paneer with Whole Wheat Chapati

Ingredients

• 400 gSpinach
• 250 gPaneer
• 1 pcsOnion
• 10 gGinger
• 2 cloveGarlic
• 20 gTomato paste
• 1 tspCumin
• 1 tspCoriander
• 0.5 tspTurmeric
• 0.5 tspChili powder
• 1 tspGaram masala
• 8 gSalt
• 20 gGhee
• 10 gRapeseed oil
• 80 mlCream
• 0.5 pcsLemon
• 200 gWhole wheat flour
• 330 mlWater

Instructions

1. 1

   Blanch the spinach

   • Bring water to a boil
   • Blanch spinach briefly
   • Shock in ice water
   • Squeeze well and blend finely
2. 2

   Pan-fry the paneer

   • Heat oil in a pan
   • Fry paneer until golden
   • Drain on paper towels
3. 3

   Sauté the aromatics

   • Heat ghee in a pot
   • Cook onions until translucent
   • Toast ginger and garlic briefly
   • Stir in tomato paste and sauté
   • Add spices and toast briefly
4. 4

   Simmer the palak sauce

   • Stir in the spinach purée
   • Add water and bring to a boil
   • Simmer gently
   • Stir in cream and let it sit briefly
   • Season with lemon juice
5. 5

   Finish cooking paneer

   • Add paneer to the sauce
   • Simmer briefly
   • Keep warm
6. 6

   Knead chapati dough

   • Mix flour and salt
   • Work in water gradually
   • Knead into a smooth dough
   • Rest covered
7. 7

   Cook the chapatis

   • Divide dough into portions
   • Roll out thin
   • Cook on a hot pan
   • Flip and finish cooking
   • Brush with ghee