This paneer dish combines the goodness of fresh methi and spinach leaves in a onion-tomato spiced base to form a creamy consistency dish. 1 Add big pinch salt + big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and blanch for a mt. Blanch palak leaves for 2 mts and make a puree of both palak and methi leaves. 2 Blanch onion and tomato and make a paste of both. 3 Heat oil in a vessel, add the grated ginger, green chillis and chopped onion and fry well for 7-8 mts. Add the onion-tomato paste and fry for another 6-7 mts. 4 Add coriander pwd, turmeric pwd, red chilli pwd and saute for a mt. Add the pureed green paste (palak-methi) and half a cup of water and cook for 5-7 mts. Add salt and combine. 5 Add garam masala pwd and paneer cubes and combine well. Cook for another 6-7 mts and turn off heat and serve hot with rotis/parathas. Preparation: 45 mts Serves 3-4 persons Cuisine: North Indian . 1 cup fresh methi leaves, add little salt, sugar and leave aside for few mts, squeeze all water 1 cup paneer cubes 1 onion, finely chopped 2 green chillis, slit midway 1 onion, blanched 1 tomato, blanched 1 tsp grated ginger 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1/2 tsp coriander pwd garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom) 1 tbsp malai or fresh cream salt to taste 1 tbsp oil One of the variations of Gobhi Parantha recipe that works well for my family. 1 Add salt to the atta, combine, slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 15-20 mts. Get the stuffing ready in the mean time. 2 Prepare stuffing by combining grated cauliflower, grated ginger, chopped green chillis, coriander leaves, coriander pwd, turmeric pwd, cumin pwd, pinch of salt and combine. Leave aside for a few mts. 3 Pinch a large lemon sized ball of dough and using your finger spread out to form a 3″ diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough and leave aside for 2-3 mts. 4 Dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles. 5 Heat a iron tawa and once its hot, place a parantha and let it cook for a little less than a mt. Flip the parantha and let it cook for a little less than a mt. Once lighly browned spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the parantha gets roasted. 6 Serve hot with any curry of your choice or yogurt or raita. Prep & Cooking: 30 mts Makes 4-5 parathas Cuisine: North Indian . 2 cups whole wheat flour/atta 1/4 tsp salt water to knead the dough For stuffing: 1 cup grated cauliflower 1 tsp grated ginger 1-2 chopped green chilli 1 1/2 tbsp chopped coriander leaves 1/2 tsp ajwain (optional) big pinch turmeric pwd 1/4 tsp cumin pwd 1/2 tsp coriander pwd salt to taste Update on TOI: Taste of India will be unavailable for a few more days. I have blanched the cauliflower and dried out the florets prior to grating it for the paranthas. Ensure the blanched cauliflower is completely dry before grating it. You can blanch 3-4 hours prior to preparation. You can alternately, grate raw cauliflower, sprinkle salt and leave for a few mts. Squeeze out the water completely, place on an absorbent paper to remove any trace of moisture and use it to prepare parathas.
