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Masala:-
Spinach/ Palak: 500g
Ghee: 4-5 tbsp
Garlic: 5 cloves
Salt: to taste
Red chilli powder: 1/2 tsp
Tomatoes: 4
Green chillies: 3
Paneer: 500g

Tadka:-
Ghee: 4 tbsp
Degi mirch: 1/2 tsp

-wash the spinach leaves and remove the stems. Chop them up and add into boiling water. Blanch for 2-3 minutes and shock it in cold water.
-strain the spinach and blend it into a coarse paste.
-heat a kadai on medium heat, add ghee, sauté chopped garlic till lightly golden. Add salt and red chilli powder.
-add tomato puree with chopped green chillis, sauté and let it cook till the ghee separates.
-add the spinach puree and incorporate it completely. Let it cook for 3-4 minutes.
-add cubed paneer pieces and mix them together. Let it cook till the moisture evaporates. Serve hot in a bowl and add a degi mirch tadka on top.

Ajwaini Parantha:-

Regular Atta/ whole wheat dough: 80g
Ghee: 1/2 tsp
Ajwain/ carrom seeds: 1/4 tsp
Garam masala: a pinch
Red chilli powder: a pinch
Salt: to taste

-roll out the dough ball slightly, add the ghee along with ajwain and all the spices. Spread them all together.
-fold it into a square as shown in the video, dust with dry atta, roll it out into a square parantha.
-place it on a hot tawa over high heat, flip and cook on both sides for 20-30 seconds. Spread ghee on both sides and cook till golden brown and crispy.

[palak paneer, palak paneer recipe, Indian recipes, comfort food, ajwaini parantha, ajwain parantha]