Hi all🙋🏻,Now this is very common and is cooked at every second Indian house under vegetarian menu… Palak Paneer and Paratha. So special about this blog is the TOMATO PARATHA which is accompanying my palak paneer today😋. I make tomato paratha very often butthis paratha infact these parathas of today got destined to be scripted now😂. But better it sounds TAMATAR KE PARATHE😛… akhir DIL HAI HINDUSTANI🙏🏻.So now the recipe for both.
FOR TAMATAR KE PARATHE:
2 cups wheat flour
1 tsp salt
1/2 tsp ajwain or caraway seeds
2 tsp ghee or clarified butter
2 medium sized diced tomatoes
Handful of finely chopped coriander leaves
Oil or clarified butter for cooking paratha
Take tomatoes in a grinder jar. Grind until puréed finely.In a deep bowl add flour, salt and caraway seeds. Mix well.Add ghee and rub the flour until slighted crumbly it appears.Add leaves and tomato purée.Knead well just like we do for paratha. If purée is left, you can use further or if required, add water to make soft and smooth dough.Now heat a skillet or tava.Divide the dough into equal balls. I made 9 parathas out of this dough.Roll one ball just like chapati and cook on heated tava adding oil in between until you get browned parathas as usual we do for normal or plain parathas.Repeat the same for remaining dough balls.
FOR PALAK PANEER:
3 bundles of palak or spinach…cleaned and washed.. chopping not required
1 tsp each of ginger garlic paste
1 tsp salt … further you can use more to adjust the seasoning. Palak has natural salt too.. so be careful while adding seasoning
1/4 cup oil or ghee.. I have used mustard oil
1 tsp cumin seeds
2-3 pinches hing or asafoetida
2 big sized julienned onions
2 very big sized tomatoes.. chopped finely
1 tsp garam masala powder
1 tsp red Kashmiri chilli powder
Paneer cubes of 1.5 ltr full cream milk… I have used homemade ones… never buy from store
Take palak in a pressure cooker. Add salt and ginger garlic paste. No need to add water as palak itself has high water content. Close the lid and give one whistle at high flame. Switch the stove now.By the time pressure being released, heat oil in a deep pan. Add cumin seeds. Let it splutter. Add hing. Wait for 2-3 seconds.Now add julienned onions and fry until golden pink. Now add chopped tomatoes. Add 2 pinches of salt. Cook them at medium flame until tomatoes get softened and oil releases.By the time take the cooked palak in a grinder jar. Don’t pour the stock of palak. Keep it aside. Give 2-3 pulses until palak is coarsely grinded. I like in this way. If you wish for more puréed form, give 2-3 pulses more. You can use the stock for kneading flour or making soup.As the oil released from the onion – tomato mix, add chilli powder and garam masala powder too. Fry for a minute.Add puréed palak. Mix well.Add paneer cubes too.Now adjust the seasoning as per your taste.Cook for 5 minutes more at medium flame and then switch it off.Time to break upon this combo😋😋.