Paneer Paratta (cottage cheese stuffed paratta)

Paneer paratta 1

Paneer Paratta (cottage cheese stuffed paratta)

2 cups wheat flour or all-purpose flour
¼ tsp salt
Water as required
2 tbsp oil (if using all-purpose flour)

1 ½ cups grated paneer (or pulse in a grinder)
3 tbsp coriander leaves chopped fine
1-2 green chilies
1 small onion chopped finely
¼ tsp garam masala

Mix all filling ingredients and make walnut size balls.
Make a soft dough with flour, salt, oil and water and keep for 15 minutes.
Make small balls of the dough, slightly larger than the paneer balls.
Flatten dough in your hand enough to hold a paneer ball. Fold the dough over the paneer and seal completely.
Flatten with your hand again, dip in flour and roll using a rolling pin to form chapathi shape.
It’s ok if some filling spills out….
Place a paratta on a hot tava/griddle. When bubbles start to appear, flip the other side.
Flip again and smear some olive oil on both sides with a spoon.
When brown spots appear on both sides, remove to a plate.
Serve hot.
If you use ghee, instead of oil and use slightly more amount, you will get paratta tasting exactly like you get in restaurants.

Paneer paratta

For freezing – stack them neatly, wrap nicely in butter paper first and then wrap in aluminum foil.
Defrost lightly and toast on a tava to get the crispy fresh texture.


Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala

2 cups paneer cubed
1 cup green peas (optional)
1 large onion sliced
2 tbsp ginger/garlic paste
5 tbsp tomato paste
1-2 tsp chili powder
2 tsp coriander powder
¼ tsp turmeric powder
1 tsp crushed fenugreek leaves (kasoori methi)
½ tsp Shahjeera
1-2 cardamom
1 small pc cinnamon
1 bay leaf
¾ -1 cup cream (substitute ½ cup cream +1/4 cup milk)
3 tbsp oil divided


Heat 1 tbsp oil in a pan and fry the paneer pieces till all side are slightly brown. Transfer to warm water.
Heat 1 tbsp oil and add onions and saute till translucent. Take off from fire and let it cool. Grind to a smooth paste.
Heat 1 tbsp oil and add cardamom, cinnamon, bay leaf and shahjeera. Add onion paste and saute for few minutes.
Add ginger garlic paste and saute till raw smell goes.
Add chili powder, coriander powder, turmeric powder. Stir on medium flame for few minutes.
Add tomato paste and keep stirring for few minutes. Don’t be in a hurry here. Keep stirring
Add 1 cup hot water and cream. Add paneer pieces and any other vegetables (cooked) and kasoori methi.
Adjust salt. Add little more water if you need more gravy.
Serve with chapathi or preferably paratta.
I had with homemade no yeast nan. I will be posting the nan recipe soon.

Paneer Butter Masala 1