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.
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
. 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.
1 cup atta or wheat flour
Water as needed
2-3 tbsp oil
Pinch of salt
. 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.