Paneer Tikka Masala with Lachha Paratha
The best substitute for vegetarians is Paneer (cottage cheese). Paneer can be prepared in different ways of which one recipe would be Paneer Tikka Masala. Now we should not confuse Paneer Tikka appetizer with the gravy that we would be looking into now on my blog. There are different ways of preparing this dish. Everybody has their own version of this dish and this method is just my version of this dish. Its quicker and easy to make with ingredients that are readily available in our kitchens.
Laccha paratha originates from Punjabi cuisine, Avadhi cuisine, South Indian Cuisine as well. This paratha has different names in all these cuisines for example in South India (Kerala) it is known as "Malawach". Ingredients for this dish are the same, it varies depending upon for whom the preparation is for, for example vegetarian or non- vegetarian. Some use eggs while kneading the batter for the paratha. It can be avaoided for those who do not consume eggs. We will have a look at the method in more details.
Paneer Tikka Masala:
Ingredients for Paneer Marination:
Paneer 400 gms
1 Onion (Medium pieces. Quarter inch sizes)
1 Tomato ( Medium pieces. Quarter Inch sizes)
1 Capsicum (Medium pieces. Quarter Inch sizes)
1 cup Curd (Avoid water, make sure curd is thick)
1 tbsp Red chilli Powder (Kashmiri chilli powder preferred)
1 tsp Garam Masala
1 tbsp Dhana Jeera Powder
1 tsp Ginger Garlic Paste
Butter/Ghee/Oil
Salt to taste
Ingredients for gravy:
3 Cloves
1 inch stick of Cinnamon
2 Tomatos (pureed)
1 tsp Cashew Paste (Optional would be cream 1cup)
1 tsp Cornstarch
3-4 Green Chillies chopped
1 tsp Tomato sauce
1 tsp Turmeric Powder
1tbsp Red Chilli Powder
1 tbsp Kasuri Methi
Coriander Chopped
Salt to taste
Ingredients for Laccha Paratha:
4 cups of Maida (All Purpose Flour)
1 tsp Baking Powder (2 eggs for non vegetarian)
1 tbsp sugar
1 tbsp melted ghee/butter or oil
Salt to taste
Method:
Cut the paneer in thick cubes and put it in a mixing bowl. To it add quarter size cut onions, tomato and capsicum. Add all the marination ingredients to the bowl and give it a good mix. Make sure that paneer cubes do not break while mixing all ingredients. Keep it in refrigerator for 20 mins.
Heat a pan and add oil/ghee/butter. Once it heats up add all the marinated ingredients to the pan. Cook well for 15-20 mins until paneer turns brown.
During this process the mixture will release water as curd has that tendency. If possible remove this water in a cup and save it for later use.
Once the ingredients are cooked completely and roasted remove it in a plate and keep it aside.
This procedure can be done in a griller or oven with the use of skewers. If using oven then preheat for 400 degrees and cook it for 20 mins.
Heat a pot on medium flame and to it add oil/ghee/butter.
After the oil heats up add cloves, cinnamon stick to it. Once the aroma starts releasing add tomato puree to the pot and green chillies.
Stir the mixture well. While the mixture is getting cooked in a bowl add cornstarch and mix it with water and add it to the mixture.
Add red chilli powder, turmeric powder, tomato sauce, kasuri methi, cashew paste and mix it again.
At this stage add salt and give it a good stir.
The water that we removed in a cup in the earlier process that could be added as well to the pot at this stage. Make sure not to add too much water.
Once all ingredients mix well add the cooked paneer and veggies to the gravy.
Mix again gently and making sure none of the ingredients tear apart.
Add coriander on top and let it cook on low flame for 10 mins.
Serve Hot with Lachha paratha.
Note: For tomato puree, you can just dice the tomato and add to the grinder and get tomato puree. Orelse boil the tomato first and then add it to the grinder.
Method For Laccha Paratha:
In a mixing bowl add all purpose flour, sugar, salt, baking powder, ghee/oil/melted butter and knead it into a dough. Make sure the dough is not too hard or too loose. If using eggs then you need to add it alongwith other ingredients.
Cover it with a wet cloth and keep it in refrigerator for 30 mins.
There are different ways to make lachha paratha of which this one's the best and you get the desired layers to the paratha.
Remove it from the refrigerator and make equal portions of the dough, that of a size of golf ball.
Dip each portion in dry flour and make roti. As all purpose flour contains gluten so it will have a tendency to pull back. Don't worry.
Make it into a big roti, once done apply oil with the help of fingertips and dust it with dry flour.
Now our childhood craft skills will come into use. Remember we used to make paper fans, similarly start making a paper fan of the roti. Follow the pictures.
Once you reach the end, hold the edges and pat it for few times. This will help it to expand and help us further.
Roll it into a pinwheel like swiss roll. Follow the video.
When you reach the end tuck it at the bottom and pace it aside.
Continue the process for the remaining portions.
Cover it with wet cloth and place in the refrigerator for 30 mins.
Remove the rolled balls and take one pat it with dry flour and turn it upside down and make rotis.
When you make rotis you will see layers appearing.
Heat the pan and add roti to it. Once you see bubbles appearing flip the roti. Apply oil/ghee/butter to the roti and flip it again.
Cook the paratha and serve it hot with Paneer Tikka Masala,.
Laccha paratha originates from Punjabi cuisine, Avadhi cuisine, South Indian Cuisine as well. This paratha has different names in all these cuisines for example in South India (Kerala) it is known as "Malawach". Ingredients for this dish are the same, it varies depending upon for whom the preparation is for, for example vegetarian or non- vegetarian. Some use eggs while kneading the batter for the paratha. It can be avaoided for those who do not consume eggs. We will have a look at the method in more details.
Paneer Tikka Masala:
Ingredients for Paneer Marination:
Paneer 400 gms
1 Onion (Medium pieces. Quarter inch sizes)
1 Tomato ( Medium pieces. Quarter Inch sizes)
1 Capsicum (Medium pieces. Quarter Inch sizes)
1 cup Curd (Avoid water, make sure curd is thick)
1 tbsp Red chilli Powder (Kashmiri chilli powder preferred)
1 tsp Garam Masala
1 tbsp Dhana Jeera Powder
1 tsp Ginger Garlic Paste
Butter/Ghee/Oil
Salt to taste
Ingredients for gravy:
3 Cloves
1 inch stick of Cinnamon
2 Tomatos (pureed)
1 tsp Cashew Paste (Optional would be cream 1cup)
1 tsp Cornstarch
3-4 Green Chillies chopped
1 tsp Tomato sauce
1 tsp Turmeric Powder
1tbsp Red Chilli Powder
1 tbsp Kasuri Methi
Coriander Chopped
Salt to taste
Ingredients for Laccha Paratha:
4 cups of Maida (All Purpose Flour)
1 tsp Baking Powder (2 eggs for non vegetarian)
1 tbsp sugar
1 tbsp melted ghee/butter or oil
Salt to taste
Method:
Cut the paneer in thick cubes and put it in a mixing bowl. To it add quarter size cut onions, tomato and capsicum. Add all the marination ingredients to the bowl and give it a good mix. Make sure that paneer cubes do not break while mixing all ingredients. Keep it in refrigerator for 20 mins.
Heat a pan and add oil/ghee/butter. Once it heats up add all the marinated ingredients to the pan. Cook well for 15-20 mins until paneer turns brown.
During this process the mixture will release water as curd has that tendency. If possible remove this water in a cup and save it for later use.
Once the ingredients are cooked completely and roasted remove it in a plate and keep it aside.
This procedure can be done in a griller or oven with the use of skewers. If using oven then preheat for 400 degrees and cook it for 20 mins.
Heat a pot on medium flame and to it add oil/ghee/butter.
After the oil heats up add cloves, cinnamon stick to it. Once the aroma starts releasing add tomato puree to the pot and green chillies.
Stir the mixture well. While the mixture is getting cooked in a bowl add cornstarch and mix it with water and add it to the mixture.
Add red chilli powder, turmeric powder, tomato sauce, kasuri methi, cashew paste and mix it again.
At this stage add salt and give it a good stir.
The water that we removed in a cup in the earlier process that could be added as well to the pot at this stage. Make sure not to add too much water.
Once all ingredients mix well add the cooked paneer and veggies to the gravy.
Mix again gently and making sure none of the ingredients tear apart.
Add coriander on top and let it cook on low flame for 10 mins.
Serve Hot with Lachha paratha.
Method For Laccha Paratha:
In a mixing bowl add all purpose flour, sugar, salt, baking powder, ghee/oil/melted butter and knead it into a dough. Make sure the dough is not too hard or too loose. If using eggs then you need to add it alongwith other ingredients.
Cover it with a wet cloth and keep it in refrigerator for 30 mins.
There are different ways to make lachha paratha of which this one's the best and you get the desired layers to the paratha.
Remove it from the refrigerator and make equal portions of the dough, that of a size of golf ball.
Dip each portion in dry flour and make roti. As all purpose flour contains gluten so it will have a tendency to pull back. Don't worry.
Make it into a big roti, once done apply oil with the help of fingertips and dust it with dry flour.
Now our childhood craft skills will come into use. Remember we used to make paper fans, similarly start making a paper fan of the roti. Follow the pictures.
Once you reach the end, hold the edges and pat it for few times. This will help it to expand and help us further.
Roll it into a pinwheel like swiss roll. Follow the video.
When you reach the end tuck it at the bottom and pace it aside.
Continue the process for the remaining portions.
Cover it with wet cloth and place in the refrigerator for 30 mins.
Remove the rolled balls and take one pat it with dry flour and turn it upside down and make rotis.
When you make rotis you will see layers appearing.
Cook the paratha and serve it hot with Paneer Tikka Masala,.
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