Palak Paneer Dosa is a crispy dosa stuffed with creamy and healthy palak paneer. It’s a great recipe for breakfast, lunch or dinner. Yesterday night i made palak paneer for dinner and thought of making dosa with the leftovers. Idea turned out to be hit.
I remember eating roadside dosas in Mumbai. Dosa is a famous street food in Mumbai. You will be surprised with the interesting stuffing options available in street dosa. It can vary from chinese dosa, pav bhaji dosa, cheese dosa, etc.
To make Palak Paneer
2 bunches spinach, leaves picked
5 green chillies
2 tbsp vegetable oil
1 tsp cumin seeds
2 cm piece ginger, crushed
6 garlic cloves, crushed
1 medium onion, finely chopped
200 gm fresh or canned chopped tomatoes
225 gm paneer, cubed
1 tsp dried fenugreek leaves
pinch of garam masala
1 tbsp thickened cream
Dosa Batter (I used Shashta Dosa Batter)
Blanch the spinach in boiling water for 3–4 minutes, then refresh in cold water. Drain and squeeze out the excess water. Add the green chillies to palak and puree it.
Heat the oil in a heavy-based saucepan. Add the cumin seeds, ginger, garlic and onion and fry until golden brown. Add the tomato and cook until they become a soft paste. Stir in the spinach puree and season with salt. Add the chopped paneer and heat through. To finish, add the dried fenugreek leaves, garam masala and cream. Let it cool and keep it aside.
Heat the dosa pan. Add the dosa batter. Let it cook for 5 minutes. Spread the palak paneer on it. Cook the dosa till crispy. Serve it hot with chutney.