Name: Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta; 1 tsp Salt; 0.25 cup Ghee (melted, for layering and frying); 1 cup Water (lukewarm, adjust as needed)

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Jaipuri Aloo Pyaaz Paneer Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Fry the Main Ingredients
- Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
- Add the cubed potatoes and fry for 6-8 minutes until they are golden brown and cooked through. Remove with a slotted spoon and set aside.
- In the same oil, add the pearl onions and fry for 4-5 minutes until they are translucent and lightly browned. Remove and set aside.
- Finally, add the paneer cubes and fry for 2-3 minutes until they turn a light golden color. Do not over-fry. Remove and set aside.
2
Prepare the Gravy Base
- In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and hing. Let them splutter for about 30 seconds.
- Add the finely chopped onion and sauté for 6-7 minutes until it turns golden brown.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Stir in the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.
- Pour in the tomato puree, mix well, and cook for 5-6 minutes until the mixture thickens and oil begins to separate from the masala.
3
Make and Add the Creamy Paste
- While the tomato base is cooking, drain the soaked cashews. Add them to a blender along with the whisked curd.
- Blend until you have a completely smooth, creamy paste. Add a tablespoon of water if needed to aid blending.
- Reduce the heat of the pan to the lowest setting. Slowly pour in the yogurt-cashew paste, stirring continuously and vigorously to prevent the curd from splitting.
- Cook for 2-3 minutes, stirring gently, until the gravy thickens slightly and is well combined.
4
Combine and Simmer
- Gently add the fried potatoes, pearl onions, and paneer cubes to the gravy.
- Carefully mix everything to ensure all pieces are well-coated with the gravy.
- Pour in 1 cup of water and add salt. Stir to combine.
- Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together beautifully.
5
Finish and Garnish
- Turn off the heat. Stir in the garam masala, crushed kasuri methi, and ghee for a final touch of richness and aroma.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving. This allows the flavors to settle.
- Serve hot with roti, naan, or jeera rice.

Ingredients

2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
- Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
- Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
- Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
- After resting, knead the dough gently for 30 seconds.
- Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
- Take one dough ball and flatten it slightly. Dust it with dry atta.
- Roll it into a circle about 4-5 inches in diameter.
- Spread about 1/4 tsp of melted ghee evenly over the surface.
- Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
- Fold it in half again to form a triangle.
- Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
- Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip it again.
- Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
- Apply ghee to the other side, flip, and cook for another 20-30 seconds.
- Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
- Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Jaipuri Aloo Pyaaz Paneer with Paratha

Nutrition per Serving

Recipes in this Meal

1. Jaipuri Aloo Pyaaz Paneer

Ingredients

2. Paratha

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About Jaipuri Aloo Pyaaz Paneer with Paratha

Instructions

Ingredients

Instructions