High Protein Palak Paneer Dhokla
Servings - 4
INGREDIENTS
Blanched spinach - 100 grams
Paneer - 120 grams
Ginger - 1 tablespoon
Green chili - 2
Semolina - 130 grams
Water - 100 milliliters
Yogurt - 120 grams
Salt - 1 teaspoon
Fruit salt - 1 teaspoon
Water - 1 tablespoon
Red chili - 1/4 teaspoon
Oil - 2 tablespoons
Mustard oil - 1 teaspoon
Curry leaves - 1 tablespoon
Green chili - 1 tablespoon
Red chili - 1/4 teaspoon
Sugar - 1 tablespoon
Water - 50 milliliters
Lemon juice - 1 tablespoon
PREPARATION
1. In a blender, add 100 garam blanched spinach, 120 grams paneer, 1 tablespoon ginger, 2 green chili, 30 grams semolina and 100 milliliters water. Blend until smooth.
2. Transfer the mixture to a bowl. Add 120 grams yogurt, 1 teaspoon salt. Whisk well, cover, and let it rest for 10 minutes.
3. Add 1 teaspoon fruit salt and 1 tablespoon water. Mix well.
4. Pour the prepared mixture into a mould lined with butter paper. Sprinkle some red chili on top. Place it in a steamer and steam for 15 minutes.
5. Remove from the steamer and cool for 5 minutes.
6. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 1 tablespoon curry leaves, and 1 tablespoon green chili. Sauté for 30 seconds.
7. Add 1/4 teaspoon red chili, 1 tablespoon sugar, and 50 milliliters water. Mix well and bring to a boil.
8. Add 1 tablespoon lemon juice and mix well.
9. Remove from the heat and pour the tempering evenly over the steamed dhokla.
10. Cut into square pieces.
11. Serve.