Saag Palak Paneer and Bajra Rotla

Palak Paneer is commonly made in Indian households but Saag Palak Paneer is rare. Essentially a winter dish wherein with Palak (Spinach) other greens of your choice is also added. You can add or combine leafy vegetables of your choice like bathua, sarso, mooli, methi. I have added palak, methi, green chawli or amaranth leaves.

Ingredients: 

1. 1 small bunch Palak (Spinach)
2. 1/2 bunch each of methi, green chawli or amaranth leaves (any greens of your choice can be added like bathua, mooli, sarso)
3. 1 teaspoon garlic
4. 1 teaspoon green chili paste
5. 1 chopped tomato and 2 chopped onions
6. 1/2 teaspoon haldi
7. 1/2 teaspoon red chili powder (don't add much the green chili taste better)
8. 1 teaspoon garam masala
9. 2 tablespoon oil
10. 1 cup grated paneer
11. 1 teaspoon kasuri methi
12. As Per Taste Salt
13. For the bajra Rotla
14. As Required Take one cup cup of Bajra flour, salt and water

Method:

1. Step 1

   For the Saag - Clean and finely chop all the greens. Don't make the puree we have to just chop it.
2. Step 2

   Finely chop the onion and tomatoes as well.
3. Step 3

   In a pan add oil, add 1 teaspoon garlic and 1 teaspoon green chili paste. Sauté it, Add haldi and Mirchi powder
4. Step 4

   Add chop onions and cook till they become translucent.
5. Step 5

   Now add tomatoes, salt, garam masala, 3 tablespoon of water (please add very less water) and cook well. Once cooked add Kasuri methi and mix all well
6. Step 6

   Finally, add all the greens and cook on low flame till water leaves the greens and dries up a bit. Lastly, add paneer. Mix well and cook for 2-3 mins
7. Step 7

   For the bajra Rotla - Take one cup of Bajra flour, salt, and water. Prepare the dough. Don't add too much water.
8. Step 8

   Apply water to hands and make the Rotla by pressing it evening on your hands
9. Step 9

   Heat the tawa, put the Rotla

   , coat some water, and cook on both sides.
10. Step 10

    Serve hot Saag Palak Paneer and Bajra Rotla