Palak (Spinach) Paneer & Whole Wheat Lachcha Paratha

Name: How to cook Palak (Spinach) Paneer & Whole Wheat Lachcha Paratha - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Palak (Spinach) Paneer & Whole Wheat Lachcha Paratha

This has been my meal tdy & is one of my All-Time Veg. Favourites

Ingredient

Food ration :

4 people

Cooking time :

1 hr 30 mins (prep to dish)

500 gms (2 bunches)

spinach (palak)- Washed, Cleaned & Blanched

300 gms

Tomatoes (chopped or purée)- I prefer the purée

4 tbsps

tsps Garam Masala Powder (Homemade)

1.5 tbsp

Cooking instructions

* Step 1

Drain & Grind the Palak to a fine Purée

* Step 2

Heat Ghee & Butter in a pan/wok, add in the Cumin Seeds, Bay Leaves & Dry Red Chillies & sauté for a moment and then, add in the Ginger-Garlic paste & sauté until Golden Brown

* Step 3

Add in the Onions & salt & sauté until Light Golden Brown in colour, add in the turmeric & red chilli powder & the tomatoes/ purée, sauté & mix until well combined

* Step 4

Now, add in the Garam Masala Powder & Sugar & give a nice mix and pour in the Palak Purée & sauté well...Add in about 1/2 cuppa warm water & mix well

* Step 5

Boil on high flame for 3-5 mins. Now, add in the Paneer & mix gently & reducing the flame from high to medium-low & putting the cover- Allow it to cook for about another 2-3 mins time, until all the flavours are well incorporated into the paneer as well

* Step 6

Our Paalak Paneer is absolutely ready to serve now- Garnish it with the Fresh Cream Happy Cooking !!!

* Step 7

For the Lachha Paratha: Sift all the different kinds of Flours, Suji, Salt & Sugar and Mix well with a spoon or hands & then, knead it well to a dough- using 1 Cuppa Lukewarm Water

* Step 8

Cover & rest it for about 15/20 mins time. Knead it well again & make 8 round, medium shaped balls from the dough

* Step 9

Mix both the butter & ghee in a separate bowl, grease the rolling boar/platform, coat it with the ghee-oil mixture, roll out each dough- about 7/8 inches in diameter or as thin as possible

* Step 10

With a pairing knife cut it into thin strips, apply a bit of the ghee-oil mixture on it & lift it from the platform & roll it in a big roundel in order to form a bun-like shape (as how we do form a cinnamon roll)- repeat this, with all the 8 dough portions and refrigerate the same for an hour

* Step 11

Then, take it out from the fridge and flatten it's surface by applying a bit of that ghee-oil mixture and by tapping it into a flatter round surface with the hands & fingers ultimately, shaping it like a Paratha & then fry them one one

* Step 12

Grease a frying pan/tawa for frying the Parathas & fry it as we normally do while frying any normal parathas- we’ll see that when done the fine layers or what we call the lachas, can very well be seen as they seem to separate quite easily and looks absolutely fab