The paratha are the star of the show here, so crispy and flaky and perfect for scooping up all of that cheesy spiced spinach. Super warming and comforting, and easy to make!
Preheat oven to 200 C. Saute the onion, garlic, and green chilli in a splash of oil. Once softened, add the ginger paste.
Add the ground spices, then chopped spinach and a splash of water. Saute for a few minutes to bring everything together.
Divide in half, and blend half to a fairly smooth consistency. Add back in, and mix through. Finish with some cream and salt.
Slice one paratha in half. If you want it extra crispy, you can brush with ghee. Roll up one half, then place at the edge of the other half and roll up again. Slice in half again, so you're left with two spirals. Repeat with the remaining paratha.
Arrange around the skillet. Fill the middle with the saag dip. Brush the paratha with egg wash and sprinkle with nigella seeds. Bake for 20 minutes.
Top with cheese, then back into the oven until it's golden and bubbly.
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