Palak paneer with rotis

Type: Main meal — heavier · Typical slot: Lunch · Time: 35 min · Lunch-friendly: yes (reheat sauce, warm roti separately or eat with rice) · Batch: partial

Ingredients (4 servings)

• 500g spinach (fresh) or 350g frozen
• 300g paneer, cubed (180g G / 120g Harshitha across servings)
• 2 tbsp ghee or oil
• 1 onion, chopped
• 4 garlic cloves
• 20g ginger
• 2 green chilies
• 1 tsp cumin
• 1 tsp coriander powder
• ½ tsp garam masala
• 100ml cream or 150g full-fat yogurt
• Salt
• Rotis: 4 for G, 2 for Harshitha (per lunch — so 8 G / 4 Harshitha total for 2 lunches)
• For lunches that can’t carry rotis well: substitute 200g basmati uncooked → split 150g G / 80g Harshitha cooked

Method

1. Blanch spinach 1 min in boiling water, shock in ice water. Squeeze dry. Blend with chilies, ginger, garlic to a coarse paste.
2. Pan-fry paneer in 1 tbsp ghee until golden on edges, set aside.
3. Same pan: remaining ghee, onion, 6 min. Add cumin, coriander, 30 sec.
4. Add spinach paste, cook 4 min stirring. Add cream/yogurt, paneer, garam masala. Simmer 4 min. Salt.
5. Warm rotis on dry skillet 30 sec/side.

Macros (per person, per serving — with rotis)