Saag Palak Paneer and Bajra Rotla

Saag Paneer and Bajra Rotla is a traditional Indian dish that combines two popular elements of Indian cuisine: saag and paneer.

Saag refers to a leafy green vegetable dish that is traditionally made with spinach and/or mustard greens. Palak Paneer is a popular Indian dish in which palak (spinach) is cooked with cubes of paneer (cottage cheese) in a spicy tomato-based sauce.

Bajra Rotla, also known as Bajra Roti, is a traditional flatbread made from pearl millet flour. It is a staple food in Gujarat and Rajasthan regions of India, and it’s often served with curries or sabzi.

Here is a recipe for Saag Palak Paneer and Bajra Rotla:

Ingredients for Saag Palak Paneer:

  • 2 cups of spinach leaves, washed and chopped
  • 2 cups of mustard leaves, washed and chopped
  • 1 cup of paneer (cottage cheese), cubed
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of salt
  • 2 tablespoons of oil
  • 1/4 cup of water

Ingredients for Bajra Rotla:

  • 1 cup of bajra flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of carom seeds (ajwain)
  • 1 tablespoon of oil
  • Water as required

Instructions for Saag Palak Paneer:

  1. Heat oil in a pan over medium heat.
  2. Add the onion and sauté until it turns golden brown.
  3. Add the ginger and garlic and sauté for a minute.
  4. Add the tomatoes and cook until they turn soft.
  5. Add the cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala. Mix well.
  6. Add the spinach and mustard leaves and stir well.
  7. Add the salt and water, stir well and let it cook for 5 minutes or until the leaves are wilted and the flavors are well combined.
  8. Add the cubed paneer and cook for an additional 2 minutes.

Instructions for Bajra Rotla:

  1. In a mixing bowl, combine the bajra flour, salt, and carom seeds.
  2. Add the oil and enough water to make a smooth dough.
  3. Divide the dough into small portions and shape them into balls.
  4. Roll out each ball into a circle using a rolling pin.
  5. Heat a griddle or skillet over medium heat.
  6. Once the griddle is hot, place the rotla on it and cook until bubbles appear on the surface.
  7. Flip the rotla and cook until both sides are golden brown.
  8. Serve the Saag Palak Paneer with Bajra Rotla hot.

This dish is a delicious combination of flavors and textures, and it’s a staple of Indian cuisine, particularly in North India. It can be enjoyed as a main course or as a side dish.


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