💛 Ingredients 💛
For Pide:
Combine the following to make a dough, cover, and let it rise for 30 minutes:
2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon oil
1 teaspoon salt (or as needed)
1 teaspoon sugar
Water as needed
For Palak Paneer:
Combine the following in the blender and blend it into a smooth paste:
2 big bunch spinach, blanched
1/2 cup coriander, roughly chopped
2 green chilies, halved
1/2 teaspoon khas khas (optional)
2-3 tablespoons of water to adjust the consistency.
pinch of soda-bi-carb
For gravy:
2 tablespoons oil
1 teaspoon cumin
1 teaspoon ginger paste
1 tomato, pureed
1 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon kasuri methi powder
Salt to taste
1/2 teaspoon sugar
250 grams paneer, cut into cubes and slightly pan-fried
💚 Instructions 💚
For Palak paneer:
In a pan, heat oil.
Add cumin and let it splutter.
Add in ginger paste and tomato puree and give it a quick mix.
Into it add in all the masalas.
Mix and let it cook for 4-5 minutes.
Add in spinach paste and mix until well combined.
Add water if needed to get your desired consistency.
Let it cook for 5-7 minutes.
Add in paneer cubes and set them aside.
Making Pide:
Preheat the oven to 180 degrees C.
In a baking tray, apply some oil.
Divide the dough into small balls.
Roll out into long oval shapes.
Pinch the dough at each end so you are making a slipper shape.
Now transfer them into a greased baking tray.
Spoon the Palak paneer onto the central part of each pide, leaving 1 inch of space around the edge.
Then fold the edges up and over the Palak paneer filling a little.
Apply some oil on the edges with the help of a brush.
Bake the pides for 15 minutes, until the crust is cooked and a little golden.
Remove from the oven, allow to cool a little, and top with the cream.
Serve hot.