Stuffed Paneer Paratha

This paratha is perfect for lazy weekend dinner because of rich heavy meal.

"Paratha" means Indian stuffed flat Bread.

Ingredients:

  For Stuffing:

• 150 gms Grated Paneer or block of Paneer (Cottage cheese -available in most of the Indian stores)
• Coriander leaves finely chopped
• Small piece of Ginger (grated)
• 2-3 flakes Garlic (grated)
• Red Chili powder 
• Graram masala as per taste (many grounded Indian spices- available in India Store)
• 1/2 tsp Ajwain /Carom Seeds
• 1/4th tsp Amchur Powder/ Dry Mango powder
• Salt as per taste
• Finely chopped green chilies 
• Dhania /Coriander Powder - 1 tsp
• Jeera/ cumin seeds powder - 1 tsp

For the dough

• 1 and a 1/2 cup wheat flour
• ¼ cup maida/All purpose Flour for dusting
• 2-3 tbsp oil
• Butter / Oil for shallow frying

Required Time: 20 mins

Method:

Mix the above three ingredients with proportionate quantity of water and form a dough.

Mix the ingredients for stuffing in a bowl and add salt as per taste. Add salt at the end because amchur powder itself has black salt in it.

Divide the dough into equal parts. Shape them like a ball and roll it with a rolling pin into a small and thick circle. (Should fit on your palm). Place it on your palm and put the stuffing with a spoon (It will look like a half bloomed flower)

Now cover it up slowly using your other hand. This process is like making aloo paratha or puran poli. Make sure the stuffing is covered on the top and the bottom of the roti and now roll it lightly without flipping the roti.

Put in on the griddle / Tawa and add oil/butter generously on the paratha. Use olive oil in  if you are on diet.

Serving: Serve with pickles, or any of your favorite chutney or with cold boondi raita or plain dahi/curd.

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Paneer Butter Masala

This is one of the rich dish of the Indians :) Mostly favorite dish for everyone. Whenever we go to  restaurant  with friends  we always order it without fail:) As this dish is very rich due to cashews paste and onion and tomato gravy  added with paneer makes amazing mouth lingering taste and perfect match for roti :)

Ingredients:

• Tomatoes - 2 big cubed
• Onions - 2 big cubed 
• Paneer/ Cottage Cheese - 200 grm cubed
• Ginger & Garlic paste - 1 tbsp
• Bay Leaf - 1 no.
• Cloves - 1 no.
• Cashew nut paste - 3 tbsps
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp 
• Dhania powder/ Coriander seeds powder - 1 tsp
• Garam masala powder - 2 tsp (Mixture of many Indian spices - Available in Indian store)
• Butter - 3 tbsp
• Salt as per taste
• Lemon Juice to taste
• Fresh cream - 3 tbsp
• Fresh coriander leaves/cilantro for garnish

Time Required: 40 mins

 

 

 

Method:

1) Chop the onion and tomato and boil them in a hot water and blend it  keep it  mixture separately
2) Heat a pan for 3 mins with 1 tbsp of butter saute the paneer cubes till golden brown
3) Take 1 cup hot water add a pinch of salt & turmeric powder and immerse the paneer cubes for 5  to 10 mins and the drain the water transfer it to tissue paper
4) In the same pan add 1 tbsp butter add the bay leaf and the cloves,  then add the onion blended paste and saute till light brown
5) Add ginger and garlic paste saute for 3 mins followed by chili powder & cashew paste fry for 5 mins
6) Now add the tomato blended paste,  dhania powder, turmeric powder, salt, garam masala and stir the mixture
7) Lastly add the paneer cubes, fresh cream and 1 cup of water or more till you get the curry consistency,  let it cook for 3 to 4 mins.
8) Garnish with coriander leaves and serve hot with chapati or roti.

Enjoy the Restaurant style Paneer Butter Masala at home :)

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Palak Paneer / Spinach and Cottage Cheese Curry

Ingredients:

• 1 bunch Palak leaves Washed
• 100 gms Paneer / Cottage Cheese
• 2 Onions -chopped
• 2 small Tomatoes - chopped
• 2-3 Black Pepper 
• 1 tsp Jeera / Cumin Seeds 
• 1 tsp Saunf / Fennel seeds
• 1 tsp Dhania / Coriander seeds Powder
• 2 Cloves
• 5-6 Garlic flakes
• 1' Ginger grated
• Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
• Haldi/Turmeric powder - 1/2 tsp
• Oil / Butter
• Salt to taste

Time Required: 25-30 mins

Method:

Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree

Step 02)  In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely  and grind the the spices in blender

Step 03)  Mince garlic flakes and ginger and keep aside.

Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.

Step 05)  In the same pan, add finely chopped onions fry till it turns to golden brown

Step 06)  Then add finely chopped tomatoes fry for 3-4 mins.

Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.

Step 08)  Add turmeric and Everest kitchen king masala.

Step 09)  Now add the spinach puree, add water to make medium consistency gravy and salt to taste. 

Step 10)  Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.

Serving:  Serve hot with phulkas/ roti/ chapati. 

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