Jowar Roti with Palak and Paneer Gravy

For a Serving Size of Two:

Ingredients:

For Jowar Roti:

• 60 grams jowar (sorghum) flour
• 50 ml warm water (as needed)
• Salt to taste

For Palak and Paneer Gravy:

• 80 grams paneer
• 150 grams fresh spinach
• 50 grams finely chopped onion
• 50 grams chopped tomatoes
• 5 grams ginger-garlic paste
• 2 grams cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• 1 teaspoon oil
• Salt to taste
• 50 ml water
• Fresh coriander leaves for garnish (optional)

Procedure:

• In a bowl, mix jowar flour and salt. Gradually add warm water and knead into a soft dough.
• Divide the dough into equal portions. Roll each portion into a thin roti using a rolling pin.
• Cook the roti on a hot tawa (griddle) until golden spots appear on both sides. Use minimal water to pat the roti if required while cooking.
• Blanch the spinach in hot water for 2-3 minutes, then blend it into a smooth paste and set aside.
• Heat oil in a pan, add cumin seeds, and let them splutter. Add ginger-garlic paste and sauté for a minute.
• Add onions and cook until translucent. Add tomatoes, turmeric powder, red chili powder, and cook until tomatoes soften.
• Add the spinach puree, paneer cubes, garam masala, salt, and water. Let it simmer for 5 minutes until the paneer absorbs the flavors.
• Garnish with fresh coriander leaves before serving.

Nutritional Benefits:

Nutritional Information:

• Calories: 460 kcal
• Protein: 22.4 g
• Carbohydrates: 57 g
• Fat: 16.5 g