Palak Paneer & Roti - Chef Rajshree- Bhatter

Palak Paneer

INGREDIENTS

-6 oz/4 Cups Packed Spinach Leaves
-1 Cup Chopped Potato
-1 Cup Chopped Tomato
-1/2 Cup Chopped Onion
-3 Tbsp. Chopped Jalapeno (optional)
-1 1/2 Tsp. Chopped Garlic or 1 Big Clove Garlic
-1/2 Tsp. Chopped Ginger
-1/4 Cup Water
-1 Cup Cubed Paneer (Available in Indian stores) (can be replaced with extra firm tofu)
-1 Tbsp. Oil
-2-3 Tbsp Oil (for frying paneer / tofu frying is optional)
-1 Tsp Cumin Seeds
-1/2 Tsp Turmeric Powder
-1/2 Tsp Chili Powder
-1 Tsp Salt or to taste

NOTES FROM CHEF

1. Start the Instant Pot in saute mode. Heat oil & add cumin seeds.

2. When the cumin seeds start to splutter add ginger, garlic, jalapeno & onion. Saute for 2 minutes.

3. Add tomato, turmeric, coriander powder, chili powder & salt. Stir & let it cook for 2 minutes

4. Add water. Add spinach. Press cancel & close the Instant Pot lid with the vent in sealing position. Set on pressure cook mode on high pressure for 2 minutes.

5. While spinach is cooking, heat 2 - 3 tbsp oil in a pan & fry the cubed paneer till lightly browned on both the sides. Remove from the pan & keep it aside. This step      is optional.

6. Once the Instant Pot beeps, do a 5 minute natural pressure release, Which means release the pressure manually 5 minutes after the beep.

7. Blend the cooked ingredients in the pot to a creamy texture using an immersion blender. You can use a blender or a food processor too, but let the spinach mix cool before blending in the blender or food processor.

8. Add paneer to the spinach mix. Let it soak for 5 minutes before serving.

9. Palak Paneer can be served with roti, naan, rice or quinoa.

Roti / Chapathi / Phulka

INGREDIENTS

-1 Cup Whole Wheat Flour
-3/4 Cup Water (for kneading the flour into a semi-soft dough)
-Little Flour for Dusting

DIRECTIONS

1. Take dry flour into a bowl, add water little by little & knead into a semi-soft dough. Keep it aside for 5 - 10 minutes.

2. Make small (golf - sized) balls. Makes 9 balls.

3. Place a girdle on fire

4. Dust a dough ball with dry flour, dust the working space also with dry flour & roll the balls into a thin disc.

5. Make sure the girdle is hot enough. Place the rolled disc onto the heated girdle.

6. When small puffs start appearing on the disc, flip & cook the other side.

7. Use a spatula & lightly press the cooked disc, it will start puffing up. Remove from the girdle, place it in a dish & cover it up to avoid drying.

8. Make the other rotis similarly.

View full cooking demonstration from Chef Rajshree- Bhatter.