Paneer Paratha(पनीर पराठा)

I love eating anything has paneer in it. Until few months back , I always used to think that to make paneer parathas is a complex job. But after trying by myself I realized it is anything but easy job. 

Ingredients:-

For dough:-

(1). 2 cup whole wheat flour

(2). half cup all purpose flour

(3). salt to taste

(4). pinch of asafoetida

(5). half teaspoon turmeric powder

(6). 1 table spoon oil

(7). half cup water to knead dough

For Fillings:-

(1). 2 cup shredded paneer

(2). 1 cup chopped onions

(3). half cup chopped coriander leaves

(4). salt to taste

(5). 2 teaspoon coriander powder

(6). 1 finely chopped green chili

(7). half teaspoon garam masala

For parathas-

(1). oil or ghee for cooking

(2). wheat flour in bowl 

Recipe:-

Using dough ingredients knead dough for parathas which is soft and smooth. Don't use too much water. The dough should not be sticky.In one bowl take all the ingredients for fillings and mix them well and keep aside.

Dough for Parathas

Divide the dough into 8 equal parts and make balls. Take one dough balls put in wheat flour , make sure ball is coated with flour. Now roll the ball on rolling board. If you think ball is sticking add little oil or more flour on rolling board and keep rolling until it becomes big enough to add paneer filling.

Now add 1.5 table spoon of paneer filling in middle of rolled paratha.

Gather the edges of paratha as shown in figure and seal it on the top.

Once more roll filled paratha with some flour on rolling board. Roll gently from all side. Roll until paratha is half inch thick. I like little thick parathas , that way they don't break the fillings.

Greased non stick or cast iron pan with cooking oil . Start stove and put paratha in it . Wait for one side of paratha to become cook, it will show small brown spots. Turn to other side , once both side has brown marks on it add half table spoon oil and coat both side of paratha nicely. Let it cook for another 1-2 minutes. And take it out from pan.

Serve hot with fresh yogurt or raita . You can also serve with some butter and fresh green chilies. This parathas can be served with mango or vegetable pickle.

Paneer Parathas

Enjoy!!!

Tip:- If you are low on paneer you can use shredded mozzarella cheese. 

Paneer Tikka Masala(पनीर टिक्का मसाला )

Another one of my favorite Punjabi dish. Main vegetables are onion, tomatoes, bell pepper and paneer.You can find paneer at pretty much any Indian grocery store and some big retail store such as Costco also now carry it.

Ingredients:-

(1).  3 big tomatoes 

(2). 2 small onions

(3). One cup cubed cut paneer

(4). 1 medium size bell pepper(red or green)

(5). 2-3 table spoon oil

(6). 1-2 teaspoon asafoeteda

(7). Salt to taste

(8).1 table spoon red chili powder(or to taste)

(9). 1 teaspoon garam masala

(10). 1 teaspoon chhole masala (chana puri masala)

(11). half  teaspoon turmeric powder

(12). 1 teaspoon cumin seeds

(13). 1 teaspoon ginger paste

(14). 1 teaspoon chopped garlic(optional)

(15). half cup whole or 2% milk

(16). Coriander leaves for garnishing

(17). Cashew halves(optional)

Recipe:-

Cut bell pepper and  one onion into big chunk(kind of square).  In nonstick pan take 1 table spoon of oil , add pinch of asafoeteda and add paneer into it, cook the paneer from all side( they should look little brownish in color/grilled). Take the paneer out on paper towel to remove unnecessary oil. In the same pan add cut bell pepper,onion and pinch of salt, let it saute for 5-7 minutes, if you think vegetables are sticking add little bit of water. Once it is done take them out in one bowl. We want to keep vegetable little crunchy.

Dice the tomatoes and remaining onion.
In the same nonstick pan take 2 table spoon of oil and add cumin seeds. When seeds starts cracking, add asafoeteda ,onion and pinch of salt. Saute onion till it turns golden brown then add chopped garlic,ginger paste,tomatoes, turmeric powder, garam masala ,chhole masala in it. Let it cook for  5 minutes on medium flame. Take the gravy from the stove , once it cool down a bit put in in mixture to make puree or you can use hand blender to make puree. Start the stove, add puree and add red chili powder and let this cook for 6-7 minutes if you think it is getting thick fast add half cup water. Now add paneer, sauted vegetables and salt to taste. Cook for 5 more minutes and switch off the stove. Slowly add half cup milk into dish and stir it well. Garnish with the dish with coriander leaves and cashews.

Serve it hot with butter naan or parathas. You can also serve it with pilaf or basmati jeera rice.

Paneer Tikka Masala 

Paneer Tikka Masala 

Tip:-  If you don't have paneer you can use organic extra firm tofu just grill in oil to get more firmness.

Malai Kofta(मलाई कोफ्ता)

It is one of my favorite dish after palak paneer. It consists of two things kofta-the fried vegetable ball and malai-the gravy in which kofta are soaked. I have used Vah re Vah chefs video to make this dish.

Ingredients for Kofta:-
(1).2 cup mixed vegetable.

(2).1 boil potato

(3).2 table spoon cashew powder

(4).1 tsp garam Marsala

(5).pinch of turmeric powder

(6).1 tsp chili powder

(7).salt to taste

(8).2 tsp coriander powder

(9).half cup corn flour or corn meal

(10).3 finely chopped green chillies(optional)

(11).chopped coriander leaves(optional)

(12).half cup cooked rice(optional)

(13).oil for frying

Recipe for Kofta:

Boil the mixed vegetable, once cool down using muslin cloth squeeze out the excess water. Now in this squeezed mixed vegetable, add peeled & chopped boiled potato, 2 table spoon cashew powder, garam Marsala, turmeric powder, chili powder, coriander powder, salt, chopped green chillies, chopped coriander leaves, cooked rice and mix them well. Make small balls out of this mixture and roll them in the corn flour.



Rolled Vegetetable Kofta

Now deep fry this balls on medium heat until they turn little bit golden brown. Put them on tissue paper to absorb extra oil.

 

Fried Vegetable Kofta

Ingredients for Malai(Gravy):-
(1).One big or two small cut onion
(2).1 cut tomatoes
(3).1 tsp chili powder
(4).salt to taste.
(5).2 tsp coriander seed
(6).1 table spoon oil.
(7).half cup 2% milk
(8).2 table spoon cashew powder
(9).1tsp garam Marsala
(10). half cup water or vegetable broth
(11).pinch of turmeric powder

For decoration(optional):-
(1).shredded mozzarella cheese
(2).chopped coriander leaves
(3).8-10 pieces of Cashew halves
(4). Dried golden raisins.(found in Indian store)

Recipe for Malai(Gravy):

Turn on the stove and in nonstick pan add one table spoon oil and coriander seeds. Once seeds starts cracking add onion and salt. Saute for 2 minutes , now add tomatoes,red chili powder, turmeric powder, garam masala. Let it cook for 5 minutes until tomatoes and onion becomes translucent, if the resulting mixture is too thick add some water or vegetable broth. You can use the water from squeezed vegetable in gravy. Now take this raw gravy into mixture and make fine puree. Now add this puree back into slightly oiled non stick pan. Let it cook for 5 minutes or until bubble starts forming, at this point add milk and cashew powder and stir it well and cook this for another 2-3 minute and turn off the stove. After 5-7 minutes add the kofta in the gravy and sprinkle shredded mozzarella cheese , coriander leaves, cashew halves and raisins for decoration.

Kofta in Malai or Gravy

Malai Kofta

Serve malai kofta curry with jeera rice or butter Nan, Paratha.


Tips:- You can eat just kofta with tea, coffee, ketchup or any chutney. You can just make the kofta and serve them as appetizer also. You can use the gravy to make other curry such as paneer and peace curry. Just cut paneer in cube size  and take 2 cup frozen peas/peas & carrot and saute paneer, peas & carrots in non stick for 5-7 minutes by changing paneer side frequently. Add this into the malai/gravy , voila your new curry dish is ready.