Saag Paneer Delight with Tandoori Roti and Chickpea Salad
K
Romeo
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Embark on a delicious Indian adventure! Our Saag Paneer Delight with Tandoori Roti and Chickpea Salad is easier than you think. First, boil the spinach and mustard greens for the saag. While they cool, knead the roti dough to rest. As the dough rests, prepare the saag base and blend the greens. Simmer everything together, adding paneer for a creamy, hearty delight. Cook the rotis on a skillet, and toss the simple chickpea salad. Get ready for a flavorful, comforting meal in about an hour, with a little prep for the dough!
Meat, Eggs, & Dairy
- 250 grams paneer
- 4 tablespoons ghee
- 1/2 cup heavy cream
- 1/4 cup yogurt
Fresh Produce & Herbs
- 1000 grams spinach
- 250 grams mustard greens
- 1 medium onion
- 2 medium tomato
- 2 inches ginger
- 1 whole lemon
- 1/2 cup cilantro
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon asafoetida
- 1/2 teaspoon amchur powder
- to taste salt
- to taste black pepper
Pantry Items
- 15 ounces chickpeas
- 2 tablespoons olive oil
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/4 cup milk
- as needed water
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