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:
- Heat oil in a pan over medium heat.
- Add the onion and sauté until it turns golden brown.
- Add the ginger and garlic and sauté for a minute.
- Add the tomatoes and cook until they turn soft.
- Add the cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala. Mix well.
- Add the spinach and mustard leaves and stir well.
- 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.
- Add the cubed paneer and cook for an additional 2 minutes.
Instructions for Bajra Rotla:
- In a mixing bowl, combine the bajra flour, salt, and carom seeds.
- Add the oil and enough water to make a smooth dough.
- Divide the dough into small portions and shape them into balls.
- Roll out each ball into a circle using a rolling pin.
- Heat a griddle or skillet over medium heat.
- Once the griddle is hot, place the rotla on it and cook until bubbles appear on the surface.
- Flip the rotla and cook until both sides are golden brown.
- 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.