Step-by-Step Instructions

1. 1.Blanch Spinach

   Light the gas stove and place a pot filled with spinach (palak) on it. Cover the pot and allow the spinach to blanch for 5-7 minutes until it wilts and becomes tender.

2. 2.Prepare Gravy Paste

   While the spinach is blanching, take a mixer jar. Add chopped onion, tomato, garlic cloves, and green chilies into the jar. Blend them into a smooth paste.

3. 3.Sauté Gravy Base

   Place a kadai (wok) on the stove over medium heat. Add 2 tablespoons of cooking oil. Once hot, add 1 teaspoon of cumin seeds and 1 bay leaf. Sauté for a few seconds until fragrant. Then, add the prepared onion-tomato-garlic-chilli paste and cook, stirring occasionally, for 8-10 minutes until the oil separates and the paste turns light golden brown.

4. 4.Prepare Spinach Puree

   Once the blanched spinach has cooled slightly, transfer it to the mixer jar and blend it into a smooth puree.

5. 5.Add Spices and Spinach Puree

   To the sautéed gravy base, add 1 teaspoon of red chili powder, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well. Then, pour in the spinach puree and mix thoroughly. Cook for another 5-7 minutes, allowing the flavors to meld.

6. 6.Prepare Carrot Paratha Dough

   In a separate bowl, grate 2 medium carrots. Add 2 cups of whole wheat flour, 1/2 teaspoon of carom seeds (ajwain), and salt to taste. Gradually add water as needed and knead to form a soft dough. (Note: The video shows grating carrots and adding spices, but not the flour or kneading process).

7. 7.Add Paneer to Palak Gravy

   Cut 200g of paneer into small cubes. Add these paneer cubes to the simmering palak gravy. Gently mix and cook for 2-3 minutes, ensuring the paneer absorbs the flavors.

8. 8.Cook Rice

   Place a pressure cooker on the stove. Add rice and water (not explicitly shown, but implied for cooking rice). Close the lid and cook until the pressure cooker whistles 2-3 times, indicating the rice is done.

9. 9.Cook Carrot Parathas

   Heat a tawa (griddle) on the stove. Take a portion of the carrot paratha dough, roll it out into a circle, apply a little ghee or oil, fold it into a triangle, and roll it out again. Place the rolled paratha on the hot tawa. Cook each side for 1-2 minutes, applying ghee or oil, until golden brown spots appear and the paratha is cooked through.

10. 10.Serve the Meal

    Serve the hot Palak Paneer with freshly cooked Carrot Parathas, steamed white rice, and cucumber slices on the side.