Indian cuisine: Tawa paneer masala and Lachha parantha

Welcome to Little Chef’s Apron! Today we’ll make someting that is a very famous dish and speciality of North Indian cuisine. This dish is made from the original spices of India and is mouthwatering when made with great tips and recipes.

The paneer:

Ingredients:

1 cup cube cut paneer/ tofu

2 medium sized tomatoes

1 chopped onion

1 tsp spices

3 tbsp curd

1 tsp ginger garlic paste

1 chopped capsicum

1 tsp oil

Directions:

. First, whisk the curd to remove any lumps. Add the spices and give it a good mix till everything is combined. Add the salt as per your taste and then the paneer. Mix it and let it rest till 15-20 minutes.

. Chop any vegetables you like and ginger and garlic. Here I’m using onion and capsicum.

. Add them in a pan with a bit of oil and then add the purée of tomatoes.

. Fry these in oil and then add the marinated paneer. Give this a good mix and add any spice and salt as per you taste. This recipe is usually a bit spicy but you can customise.

. Mix in some fenugreek leaves and serve with a garnish of coriander.

Lachha parantha:

Ingredients:

1 cup atta or wheat flour

Water as needed

2-3 tbsp oil

Pinch of salt

Directions:

. First, make a medium textured dough out of atta and water. It shouldn’t be too soft and not too hard. The dough is like that of a chapatis dough.

. Take a section of it and roll it into a ball.

. Dip it into some dry flour so it doesn’t stick.

. Roll it into a circle like a pizza or chapatti.

Apply some oil and dust some flour on both sides. Sprinkle some salt.

. With the help of a knife, cut this into lines from bottom to top leaving the ends free.

. Roll it along these lines and then roll it vertically so it forms a swirled up circle.

. Dip this into flour again and roll it out into a circle.

. Switch on the stove and place this on it and let it vaguely get cooked on both the sides.

. Now, apply a good amount of oil on one side and then flip it.

. Repeat this 3 or 4 times till both the sides are almost brown.

. Plate it in a thaali and serve it warm with the paneer.