Palak Paneer with Carrot Paratha – Indian Vegetarian Meal

Step 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.

Step 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.

Step 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.

Step 4: Prepare Spinach Puree

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

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 10: Serve the Meal

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

• Blanching spinach helps retain its vibrant green color and nutrients.

• Adjust the spice levels of the Palak Paneer according to your preference.

• For softer parathas, knead the dough well and let it rest for at least 15-20 minutes.

• Replace paneer with tofu for a vegan version of Palak Paneer.

• Add other grated vegetables like radish or beetroot to the paratha dough for more variety.

• Serve Palak Paneer with naan or roti instead of paratha.