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The ingredients needed to cook Makki ki Roti with Palak Paneer:
- Get For Makki ki Roti
- Provide 2 cups Maize flour
- Take As needed Hot water
- Use to taste Salt
- Use 1/2 tsp Carom seeds
- Provide As needed Ghee or White Butter
- Get For Palak Paneer gravy
- Get 200 gm Spinach
- Prepare 200 gm Paneer
- Get 1 large sized onion
- Prepare 1 large sized Tomato
- Prepare 2 tbsp Mustard oil
- Prepare 1/2 inch Ginger
- Prepare 5 garlic cloves
- Prepare 1 green chilli
- Take 1 tsp Coriander powder
- Take 1/4 tsp red Chilli powder
- Get 1/2 tsp Garam masala powder
- Prepare to taste Salt
- Take 1 cup water for Gravy
- You need as needed Water for blanching the spinach
- Prepare 2 tbsp Fresh cream or Malai for garnishing
Steps to make Makki ki Roti with Palak Paneer:
- For Makki ki Roti, mix Maize flour, carom seeds & salt and knead using hot Water to a smooth dough. Apply 1 tsp of ghee too. Keep aside and Let it rest for at least 30 mins.
- Meanwhile to prepare Palak-Paneer, first blanch Spinach & puree it.
- Now heat Mustard oil in a pan. First slice Paneer into strips or cubes and fry it for just 2 mins and keep aside. Finely chop onion. Chop some onion in half ring shapes too for an extra crunch in the gravy.
- Blend tomatoes, ginger, garlic, green chilli to a fine paste.
- In the same pan(with oil), fry onion rings till golden brown and keep it aside to be added later with paneer.
- Now add a pinch of asafoetida, finely chopped onion. Fry till golden brown. Then add tomato paste. Cook for 2-3 mins.
- Add Coriander powder, red Chilli powder, Garam masala powder & salt. Mix well and cook till masala leaves the oil. Then add spinach puree.
- Cook for 2-3 mins. Add fried Paneer & onion rings. Add 1 cup water too. Bring to a boil amd simmer for 5 mins. Palak-Paneer is ready.
- Heat the tawa. Roll out the dough to rotis using some dry flour and cook like phulkas on direct flame.
- Cook properly on a medium flame till golden.
- Garnish palak paneer with some cream(I used malai). Serve it with hot Makki ki roti along with a dallop of ghee or butter.
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