Haldirams

Haldiram Paneer Paratha

Paneer Paratha is a popular Indian flatbread that's stuffed with a mixture of spiced paneer (Indian cottage cheese). It's a delicious and fulfilling dish often served for breakfast, lunch, or dinner. Here's how you can make paneer paratha:

Ingredients:

For the dough:

• Whole wheat flour: 2 cups
• Water: As needed
• Salt: 1/2 teaspoon
• Oil or ghee: 1 teaspoon

For the paneer filling:

• Paneer (Indian cottage cheese): 200g, crumbled
• Onions: 1 medium, finely chopped
• Green chilies: 1-2, finely chopped (adjust to taste)
• Fresh coriander leaves: A handful, chopped
• Ginger: 1 teaspoon, grated
• Red chili powder: 1/2 teaspoon
• Garam masala: 1/2 teaspoon
• Salt: To taste

Instructions:

Preparing the dough:

1. In a mixing bowl, combine the whole wheat flour, salt, and oil or ghee.
2. Gradually add water and knead to form a smooth and soft dough. The dough should not be too sticky or too dry.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Making the paneer filling:

1. In a bowl, mix the crumbled paneer, finely chopped onions, chopped green chilies, chopped coriander leaves, grated ginger, red chili powder, garam masala, and salt.
2. Mix well to ensure all the ingredients are evenly distributed and the paneer is well-spiced.

Assembling and cooking the parathas:

1. Divide the dough into equal-sized balls.
2. Take one dough ball and flatten it slightly. Dust it with a little dry flour.
3. Place a portion of the paneer filling in the center of the flattened dough.
4. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
5. Roll out the stuffed ball gently into a round paratha. Use dry flour for dusting as needed to prevent sticking.
6. Heat a tawa (griddle) or a pan over medium heat. Once hot, place the rolled paratha on the tawa.
7. Cook one side until you see small bubbles forming on the surface.
8. Flip the paratha and apply a little oil or ghee on the cooked side.
9. Flip again and apply oil or ghee on the other side.
10. Press gently with a spatula, and cook until both sides are golden brown and cooked through.
11. Remove the paratha from the tawa and repeat the process with the remaining dough and filling.

Serving: Serve the hot paneer parathas with yogurt, pickle, or chutney. You can also enjoy them with a side of raita or a simple vegetable curry.

Paneer parathas are a hearty and flavorful meal that combines the goodness of whole wheat bread with the richness of spiced paneer. They can be enjoyed on their own or with a variety of accompaniments, making them a versatile and satisfying dish.

Palak paneer is a classic North Indian dish made with paneer (Indian cottage cheese) cooked in creamy spinach (palak) gravy. It is a nutritious and flavorful vegetarian dish that is often enjoyed with roti (Indian bread) or rice. Here's a recipe for palak paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 4 cups fresh spinach leaves, washed and blanched
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream or yogurt (optional)
• Salt to taste
• 2 tablespoons ghee (clarified butter) or oil

Instructions:

1. Blanch the spinach leaves by boiling them in water for 2-3 minutes. Drain and immediately transfer them to a bowl of ice water to retain the green color. Drain again and blend the spinach to a smooth puree. Set aside.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for a few minutes.
7. Add the spinach puree and salt. Stir well and let it simmer for 5-6 minutes to allow the flavors to blend.
8. If using cream or yogurt, add it at this stage and mix well. Cook for another 2 minutes.
9. Add the paneer cubes to the spinach gravy and gently mix to coat them with the sauce.
10. Cook for 2-3 minutes on low heat to heat the paneer cubes through.
11. Remove from heat and serve hot with roti, naan, or rice.

Palak paneer is a vibrant and healthy dish that combines the goodness of spinach with the creamy richness of paneer. The flavors of spices and the creamy texture make it a popular choice among vegetarians and paneer lovers.