A luxurious North Indian curry where stuffed paneer triangles are shallow-fried and simmered in a rich, creamy tomato and cashew gravy. Perfect for special occasions, this dish is a true restaurant-style treat.
Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
About Paneer Pasanda, Egg Masala Fry and Ulte Tawa Paratha
Creamy paneer, perfectly spiced eggs, and crispy paratha. A protein-packed, soul-satisfying dinner!
This awadhi dish is perfect for dinner. With 1140.21 calories and 44.57g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
4 tbsp Oil (for shallow frying)
2 pc Onion (medium, roughly chopped)
3 pc Tomato (medium, roughly chopped)
6 clove Garlic
1 tbsp Ghee
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pc Green Cardamom
4 pc Clove
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder
2 tsp Coriander Powder
0.25 cup Curd (whisked until smooth)
3 tbsp Fresh Cream
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
0.5 tsp Sugar
Instructions
1
Prepare the Paneer and Stuffing
Cut the 400g paneer block into 8 thick triangles. Carefully make a slit in the center of each triangle to form a pocket, ensuring you don't cut all the way through.
In a mixing bowl, combine the 50g crumbled paneer, 2 tbsp chopped cashews, raisins, green chili, 0.5 inch grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
Gently stuff this filling into the paneer pockets. Do not overstuff.
2
Coat and Shallow-Fry the Paneer
In a small bowl, whisk together the corn starch and 3 tbsp water to create a thin, lump-free slurry.
Carefully dip each stuffed paneer triangle into the slurry, letting any excess drip off. This light coating helps seal the filling.
Heat 4 tbsp of oil in a wide, non-stick pan over medium heat. Once hot, gently place the coated paneer triangles in the pan.
Shallow-fry for 2-3 minutes per side, until they are crisp and golden brown. Remove and place them on a plate lined with a paper towel to absorb excess oil. Set aside.
3
Make the Gravy Base Paste
In a separate pan, heat 2 tbsp of oil. Add the chopped onions, tomatoes, garlic cloves, 1-inch ginger, and the soaked cashews (drain the water first).
Sauté on medium heat for 10-12 minutes until the onions become translucent and the tomatoes turn soft and pulpy.
Turn off the heat and allow the mixture to cool down completely. This is crucial for a smooth blend.
Transfer the cooled mixture to a high-speed blender and grind to a very smooth, fine paste. Add a few tablespoons of water if needed to facilitate blending.
4
Cook the Gravy
In the same pan (or a clean one), heat 1 tbsp of ghee. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Pour the blended onion-tomato paste into the pan. Cook on medium-low heat, stirring frequently, for about 8-10 minutes. The paste will thicken and you'll see oil separating from the sides.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for another 1-2 minutes until the raw aroma of the spices is gone.
5
Finish the Curry
Reduce the heat to the lowest setting. Add the well-whisked curd and stir continuously for 2 minutes to prevent it from curdling.
Pour in 1.5 cups of water, add 1 tsp salt and sugar. Mix well and bring the gravy to a gentle simmer.
Cover and cook for 5-7 minutes, allowing the gravy to thicken slightly.
Stir in the fresh cream until well combined.
Gently slide the fried paneer triangles into the gravy. Add the crushed kasuri methi and garam masala.
Stir very gently to coat the paneer. Simmer for just 2 more minutes. Avoid overcooking as it can make the paneer tough.
6
Garnish and Serve
Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
283cal
14gprotein
11gcarbs
21gfat
Ingredients
8 large Eggs
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Aromatics and Spices
Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down, become mushy, and are well-integrated with the onions.
Reduce the heat to low and add the turmeric powder, red chilli powder, coriander powder, and salt. Stir well and cook the spices for 2 minutes, until they are fragrant and you see oil beginning to separate from the masala at the edges.
4
Fry the Eggs in Masala
Pour in 1/4 cup of water, mix well, and bring the masala to a gentle simmer. This will create a thick consistency perfect for coating the eggs.
Carefully place the halved eggs into the masala, with the yolk-side facing down. Let them cook gently for 2-3 minutes to absorb the flavors.
Gently flip the eggs and cook for another 2 minutes. Spoon some of the masala over them to ensure they are well-coated on all sides.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Let the dish rest for a minute to allow the flavors to meld together.
Serve the Egg Masala Fry hot with roti, paratha, or steamed rice.
