After Idli and sambhar, if I have to say I enjoy a vegetarian dish it must be these soft aaloo parathas and any paneer dishes. This is something which I regularly order in a restaurant. From blogging I have learnt that this is favourite for many like me. To be honest I enjoy these paneer recipes much more than chicken.
Aaloo paratha recipe is somrthing which I prepare even in my earlier days of cooking, when I just started to cook. It never goes wrong and one good thing about these parathas are they remain just as soft even after a long time, you don't have to reheat it again. So this is perfect for dinner parties or even picnics.
Paneer Tikka Masala, I learnt from Vahchef. I know he must be a favourite chef for many foodies. I enjoy watching his videos. A good food picture will tempt the viewers, but to me his videos and the way he explains about the food, makes me to try it immediately. His recipes are always reliable which is presented very interestingly. I enjoy a lot watching his online recipe, do check it out.
Aaloo Parathas
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Makes 10 to 12 parathas
Ingredients:
Wheat flour- 300 g
Yogurt- 3 tbsp
Ghee- 1 tbsp
Bicarbonate of soda- 1/4 tsp
Honey- 1/2 tbsp
Salt- 1/2 tsp
Water just enough to knead the dough
Oil for making the parathas
For filling:
Potatoes- 3 to 4 medium sized
Onion- 1 small sized finely chopped
Green chilly- 1 chopped
Coriander leaves- finely chopped 1 tbsp
Salt and pepper to taste
Method:
Sift the flour, salt, bicarbonate of soda in a large bowl. Make a well in the center add the yogurt, honey and ghee. Add water little by little to make it into a smooth dough. Knead the dough in a floured work surface for 5 minutes, until the dough looks elastic. Place the dough in a clean and oiled bowl. Cover with a cling film and let it rest for minimum 2 hours.
Prepare the filling:
Boil the potatoes for about 20 minutes until it's soft enough to mash. Peel the skin, mash the potatoes without any lumps. Add the chopped onion, chilly, coriander leaves, salt and pepper to taste. Mix it well.
Prepare the parathas:
Divide the dough into 10 equal rounds and divide the potato filling into 10 equal rounds. Roll the dough into 3 cm diameter. Place the filling in the middle. Close the dough and seal the edges. Apply some flour to the work surface and roll it out into 8 cm diameter. Repeat with the remaining dough and filling.
Heat a non stick tawa, when the tawa gets heated, place the parathas in the middle. Cook it each side for 2 to 3 minutes, until it looks brown spots on top. Apply ghee or oil while cooking.
Serve the parathas warm with veg or non veg curries.
Paneer Tikka Masala
Recipe Source: Varehvah
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves 2
Ingredients:
Marination:
Paneer- 250 gms
Onion- 1 roughly chopped
Red pepper- 1/2 diced
Green pepper- 1/2 diced
Tomato - 1/2 tomato diced
Chilly powder- 1/2 tsp
Kasoori methi- 1/2 tsp
Lemon juice- 1 tbsp
Yogurt- 1/2 tbsp
Oil- 1 tsp
Salt and pepper to taste
For gravy:
Ginger garlic paste- 1 tsp
Onion- 1 medium sized finely chopped
Tomato- 1 medium sized pureed
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin seeds- 1/2 tsp
Garam masala- 1/4 tsp
Flour- 2 tsp
Oil- 1 tbsp
Salt and pepper to taste
Coriander leaves- 2 stalk finely chopped
Note:
To make your own home made paneer click here
Method:
Dice the paneer into small cubes and marinate with all the marinade ingredients for 1 hour.
Take a grilling pan or normal pan, add all the marinated ingredients and cook until the paneer looks brown around the sides.
Heat oil in a pan, add the cumin seeds, finely chopped onion and ginger garlic paste. Cook till the onion looks light brown in colour. Add the flour to the onion mixture and stir well. Then add the tomato puree and keep stirring until it looks like one whole mass. Add water slowly to the mixture and thin the gravy. Add the chilly and coriander powderand let it boil for 2 minutes, until the gravy looks thick. Finally add the paneer and other grilled ingredients to the gravy and let it simmer for 5 minutes. Add salt and pepper to taste and sprinkle with garam masala on top. Just before taking off from heat add the finely chopped coriander leaves.
Serve the gravy warm with parathas or naan.
These two recipes goes to AWED- Indian Cuisine hosted by me , started by DK. Paneer Tikka masla goes to Bookmarked recipes by Priya and Aipi.
Aaloo paratha recipe is somrthing which I prepare even in my earlier days of cooking, when I just started to cook. It never goes wrong and one good thing about these parathas are they remain just as soft even after a long time, you don't have to reheat it again. So this is perfect for dinner parties or even picnics.
Paneer Tikka Masala, I learnt from Vahchef. I know he must be a favourite chef for many foodies. I enjoy watching his videos. A good food picture will tempt the viewers, but to me his videos and the way he explains about the food, makes me to try it immediately. His recipes are always reliable which is presented very interestingly. I enjoy a lot watching his online recipe, do check it out.
Aaloo Parathas
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Makes 10 to 12 parathas
Ingredients:
Wheat flour- 300 g
Yogurt- 3 tbsp
Ghee- 1 tbsp
Bicarbonate of soda- 1/4 tsp
Honey- 1/2 tbsp
Salt- 1/2 tsp
Water just enough to knead the dough
Oil for making the parathas
For filling:
Potatoes- 3 to 4 medium sized
Onion- 1 small sized finely chopped
Green chilly- 1 chopped
Coriander leaves- finely chopped 1 tbsp
Salt and pepper to taste
Method:
Sift the flour, salt, bicarbonate of soda in a large bowl. Make a well in the center add the yogurt, honey and ghee. Add water little by little to make it into a smooth dough. Knead the dough in a floured work surface for 5 minutes, until the dough looks elastic. Place the dough in a clean and oiled bowl. Cover with a cling film and let it rest for minimum 2 hours.
Prepare the filling:
Boil the potatoes for about 20 minutes until it's soft enough to mash. Peel the skin, mash the potatoes without any lumps. Add the chopped onion, chilly, coriander leaves, salt and pepper to taste. Mix it well.
Prepare the parathas:
Divide the dough into 10 equal rounds and divide the potato filling into 10 equal rounds. Roll the dough into 3 cm diameter. Place the filling in the middle. Close the dough and seal the edges. Apply some flour to the work surface and roll it out into 8 cm diameter. Repeat with the remaining dough and filling.
Heat a non stick tawa, when the tawa gets heated, place the parathas in the middle. Cook it each side for 2 to 3 minutes, until it looks brown spots on top. Apply ghee or oil while cooking.
Serve the parathas warm with veg or non veg curries.
Paneer Tikka Masala
Recipe Source: Varehvah
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves 2
Ingredients:
Marination:
Paneer- 250 gms
Onion- 1 roughly chopped
Red pepper- 1/2 diced
Green pepper- 1/2 diced
Tomato - 1/2 tomato diced
Chilly powder- 1/2 tsp
Kasoori methi- 1/2 tsp
Lemon juice- 1 tbsp
Yogurt- 1/2 tbsp
Oil- 1 tsp
Salt and pepper to taste
For gravy:
Ginger garlic paste- 1 tsp
Onion- 1 medium sized finely chopped
Tomato- 1 medium sized pureed
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin seeds- 1/2 tsp
Garam masala- 1/4 tsp
Flour- 2 tsp
Oil- 1 tbsp
Salt and pepper to taste
Coriander leaves- 2 stalk finely chopped
Note:
To make your own home made paneer click here
Method:
Dice the paneer into small cubes and marinate with all the marinade ingredients for 1 hour.
Take a grilling pan or normal pan, add all the marinated ingredients and cook until the paneer looks brown around the sides.
Heat oil in a pan, add the cumin seeds, finely chopped onion and ginger garlic paste. Cook till the onion looks light brown in colour. Add the flour to the onion mixture and stir well. Then add the tomato puree and keep stirring until it looks like one whole mass. Add water slowly to the mixture and thin the gravy. Add the chilly and coriander powderand let it boil for 2 minutes, until the gravy looks thick. Finally add the paneer and other grilled ingredients to the gravy and let it simmer for 5 minutes. Add salt and pepper to taste and sprinkle with garam masala on top. Just before taking off from heat add the finely chopped coriander leaves.
Serve the gravy warm with parathas or naan.
These two recipes goes to AWED- Indian Cuisine hosted by me , started by DK. Paneer Tikka masla goes to Bookmarked recipes by Priya and Aipi.
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