Palak Kadhai Paneer Methi-naan

 :

200g paneer, cubed
500 grams fresh spinach (palak), washed and chopped
1 bell pepper, thinly sliced
1 large onion, thinly sliced
2 tomatoes, pureed
15 grams ginger garlic paste
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
5 grams red chili powder (adjust to taste)
5 grams garam masala
15 grams Salt
30 ml refined oil or ghee
Fresh coriander leaves for garnish

 Instructions:

1. **Blanch Spinach:**
   Bring a pot of water to boil. Add the chopped spinach and blanch for 2-3 minutes. Drain and transfer the blanched spinach to cold water to retain its green color. Blend the blanched spinach to a smooth paste.

2. **Sautéing Vegetables:**
   Heat oil or ghee in a kadhai or pan. Add cumin seeds and let them splutter.
   Add thinly sliced onions and sauté until golden brown.
   Add ginger garlic paste and sauté until the raw smell disappears.
   Add thinly sliced bell peppers and cook until they are slightly tender.

3. **Adding Tomatoes and Spices:**
   Add pureed tomatoes, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook until the tomatoes are well-cooked.

4. **Palak Paste and Paneer:**
   Add the spinach paste to the mixture. Mix well.
   Add cubed paneer and gently mix, ensuring the paneer is coated with the spinach and tomato mixture.

5. **Simmering:**
   Let the Kadhai Paneer simmer for 5-7 minutes on low heat, allowing the flavors to meld.

6. **Garnish and Serve:**
   Garnish with fresh coriander leaves and serve hot.

 Methi Naan:

 Ingredients:

500 grams all-purpose flour
125 grams curd (Dahi)
130 grams chopped fresh fenugreek leaves (methi)
5 grams sugar
5 grams baking powder
15 grams Salt
Water (as needed)
Ghee or butter for brushing

 Instructions:

1. **Prepare Dough:**
   In a mixing bowl, combine all-purpose flour, chopped methi leaves, Curd (Dahi), sugar, baking powder, and salt.
   Knead into a soft dough, adding water as needed. Cover and let it rest for 2 hours.

2. **Roll and Cook:**
   Divide the dough into small portions and roll each portion into a naan shape.
   Cook the naan on a hot griddle or tawa until both sides are golden brown, brushing with ghee or butter.

Serve the Palak Kadhai Paneer with Methi Naan for a delicious and wholesome meal. Enjoy!