Egg-Free Palak Paneer with Roti

Ingredients

• about 450 g Spinach
• about 450 g Paneer (Indian Cheese)
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 small Green Chili
• 2 tablespoons Tomato Paste
• 1 teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 cup Cream (dairy or non-dairy)
• 1 teaspoon Salt
• 2 tablespoons Oil
• 2 cups Whole Wheat Flour
• 3/4 cup Water (for roti)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a boil. Carefully add the about 450 g of spinach and blanch for 2 minutes. Immediately transfer the spinach to a bowl of ice water to stop the cooking. Once cooled, drain the spinach very well and blend it into a smooth puree using a blender or food processor.
2. 2While the spinach is cooling, finely chop the 1 medium onion, 4 cloves of garlic, 2.54 cm of ginger, and 1 small green chili. Heat the 2 tablespoons of oil in a large, heavy-bottomed skillet or pot over medium heat (176.7°C / 175°C). Add the chopped onion, garlic, ginger, and green chili and cook, stirring occasionally, until the onions are softened and golden brown, about 8-10 minutes.
3. 3Add the 2 tablespoons of tomato paste to the skillet. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly and becomes fragrant.
4. 4Pour the spinach puree into the skillet. Add the 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes, stirring occasionally. The sauce should thicken slightly.
5. 5Cut the about 450 g of paneer into 1.27 cm cubes. Add the paneer cubes and the 1/2 cup of cream to the skillet. Stir gently to combine. Continue to cook uncovered over low heat for 5 minutes, allowing the paneer to heat through and the sauce to become creamy. Do not boil after adding the cream.
6. 6While the palak paneer is simmering, prepare the roti. In a medium bowl, combine the 2 cups of whole wheat flour with a pinch of the 1 teaspoon of salt (reserve the rest for the palak paneer if not all used). Gradually add the 3/4 cup of water, mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 5-7 minutes until it is smooth and elastic.
7. 7Divide the dough into 8 equal portions and roll each portion into a smooth ball. On a lightly floured surface (use a little extra whole wheat flour if needed, though not listed, it's a standard technique for roti), roll each ball into a thin, flat circle, about 15.24-17.78 cm in diameter.
8. 8Heat a dry griddle or skillet over medium-high heat (204.4°C / 200°C). Place one roti onto the hot griddle and cook for about 30-60 seconds per side, until small golden-brown spots appear. You may see small bubbles forming on the surface. Gently press the roti with a spatula to encourage even cooking. Repeat with the remaining rotis.
9. 9Serve the hot palak paneer immediately with the freshly cooked rotis.

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