🌱 Daily Vegetarian Recipe

1. Soak the saffron strands in warm milk and set aside for 10 minutes to release the color and flavor. 2. Heat ghee in a large pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds. 3. Add the minced garlic, chopped onion, and ginger paste to the pan. Sauté until the onions turn translucent. 4. Stir in the chopped green chili, turmeric powder, red chili powder, and garam masala. Cook for an additional minute to allow the spices to release their aromas. 5. Add the chopped spinach to the pan and cook until wilted, stirring occasionally. 6. Reduce the heat to low and add the crumbled paneer to the spinach mixture. Mix well to combine. 7. Pour in the saffron-infused milk and season with salt. Cook for another 2-3 minutes, until the paneer is heated through and the flavors meld together. 8. Stir in the chopped coriander leaves and remove the mixture from heat. Allow it to cool slightly. 9. Lay out the whole wheat tortillas or flatbreads. Evenly divide the paneer and spinach mixture among them, spreading it out in a thin layer over each tortilla. 10. Roll each tortilla tightly to form a roulade. Slice each roulade into 2-inch sections for easy serving. 11. Optional: Drizzle a small amount of yogurt over the roulade slices for an additional creamy texture. 12. Serve the Saffron-Spiced Paneer and Spinach Roulades warm, with lemon wedges on the side for an added zesty kick.