Protein packed Paneer Paratha

Hey There. Can’t believe its May already. Where has time gone? Soon it will be June and kids will start school. Parents would be gearing up for school schedule and its routine. Especially mothers would have those small tips and tricks and plans ready for school days. While it is important to keep in mind kids taste it is equally important to feed them healthy food. Paneer is an excellent source of protein. Indians are very well known for their parathas. There are so many varieties of stuffings for parathas. One such stuffing is paneer. Makes a great breakfast and tiffin recipe. Right away make this Protein packed Paneer Paratha.

Also, do check out the other paratha recipes you can find in this blog. Zucchini Paratha, Mooli/ Radish Paratha, Beetroot Paratha, Matar Paratha, Gobhi/ Cauliflower Paratha and Sweet Potato Paratha.

Print Recipe
Protein packed Paneer Paratha
School days means double stress for working mothers as they decide and plan for every day meals. Breakfast being the most important dish of the day it becomes necessary to keep it healthy and yet wholesome. There are many variations in which you could try this paratha. I have kept it simple yet with blast of flavors.
Protein packed Paneer paratha
Servings
8-10 parathas
Ingredients
Servings
8-10 parathas
Ingredients
Protein packed Paneer paratha
Instructions
  1. In a plate take grated paneer or cottage cheese.
    Protein Packed Paneer Paratha
  2. Add in chopped mint, coriander, red chilly powder, turmeric powder, roasted cumin and salt. Mix well. This is your stuffing.
  3. Make wheat dough as you usually make. Make small balls of the wheat dough.
  4. Flatten the dough in your hand and add 1 spoonful of stuffing. Bring the ends together and seal the dough ball. Flatten again on your palm and roll it out.
  5. In a heated griddle or tawa, place the rolled paratha.
  6. Cook on both sides and roast with ghee.
  7. Once both sides of paratha is nicely browned (see image) take it off the tawa. Repeat the same for other parathas.
Recipe Notes
  1. I served with dates pickle and raita flavored with red chilly powder and salt.
  2. Be careful with salt. Since the stuffing and wheat dough will have salt.
  3. I like to make thin parathas. In case of thick parathas use bigger dough balls and stuffing.

Protein Packed Paneer Paratha

Advertisements

GOBHI-PANEER CURRY/ CAULIFLOWER-COTTAGE CHEESE CURRY

This is a quick weekday curry. Ideal for rotis/phulkas. When we hear creamy we always relate to the involvement of cream in a dish. But it not necessarily be so.

Cauliflower when blended is creamy in nature. That is why cauliflower soup is creamy and need not require additional cream. I have made use of this property of cauliflower to create this healthy and quick curry.

IMG_8601INGREDIENTS:

Cauliflower Florets – 10-12

Paneer  Cubes – 6-8

Ghee – 1 tblspn

Onion – 1 medium

Tomato – 2 small

Ginger-garlic paste – 1 tblspn

Chilly Powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Fennel Powder – 1/4 tsp

Kasuri Methi – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat ghee in a pan and fry the paneer cubes till golden brown. Keep aside.
  2. In a blend together onion and tomato to make a paste.
  3. In a kadai, heat oil.
  4. Once oil is hot saute the onion-tomato paste.
  5. Add ginger-garlic paste and saute.
  6. Saute till the onion-tomato paste is cooked well and starts leaving the sides of the kadai.
  7. Add the chilli, coriander, garam masala and fennel powder and mix well.
  8. Add 1/2 cup water and add the cauliflower florets. Add salt, increase the flame and bring it to a boil.
  9. Lower the flame and close and cook till cauliflower is tender.
  10. Now take a few cooked cauliflower florets in a blender and blend till you get a smooth paste.
  11. Transfer it back to the kadai and mix well.
  12. Add the paneer cubes and coat well with the gravy.
  13. Lastly add kasuri methi and serve hot.

Till next time take care.