Mutton Curry with Malabar Parotta
Main Course |
Cook Time: 100 Mins
Palak Paneer with Whole Wheat Parotta
Indulge in the rich and creamy Palak Paneer along with the wholesome Soorya Whole Wheat Parottas, creating a nourishing and flavorful feast.
Ingredients
Soorya Whole Wheat Parottas
200g paneer, cubed
2 cups spinach leaves, washed and blanched
1 onion, chopped
2 tomatoes, chopped
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 cup heavy cream
Salt to taste
Directions
Blanch the spinach leaves in boiling water for about 2 minutes. Drain and immediately transfer them to ice-cold water to retain the vibrant green color. Drain again and blend into a smooth paste. Keep aside.
In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute until fragrant.
Add chopped tomatoes and cook until they become soft.
Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well and cook for a couple of minutes.
Add the spinach puree and cook for a few minutes.
Add paneer cubes and mix gently, ensuring they are coated with the spinach mixture.
Add heavy cream and salt to taste. Mix well and let it simmer for a few more minutes.
Heat Soorya Whole Wheat Parotta on a stove-top. Serve the creamy Palak Paneer with Soorya’s Whole Wheat Parottas.
