Total Steps
11
Ingredients
22
Tools Needed
7
Ingredients
- 1 teaspoons sugar
- 2 tablespoons Oil
- 2 tablespoons Cream
- 1 teaspoons Shahi Biryani masala
- Salt(optional)
- 1/2 teaspoons Garam masala
- 1/2 cups Paneer, cut into pieces
- 1/2 cups Green Peas, boiled
- 2 Tomatoes, blanched
- 1 Onion, cut
- 2 Green chilly
- Ginger, a piece of
- 2-3 tablespoons Curd
- 5 Almonds, blanched
- 5 Cashew nuts, blanched
- 2 cloves Garlic, cut
- 1 teaspoons Red Chilly powder
- 1 teaspoons Coriander powder
- 1/2 teaspoons Turmeric powder
- cooked, leftover rice
- soft wheat flour dough
- Ghee or Oil
Instructions
Step 1
Boil the tomatoes until their skin tears.
Step 2
Blanch almonds and cashews.
Step 3
Boil the green peas until soft.
Step 4
Cut the onion, green chilies, and ginger.
Step 5
In a mixer jar, combine the blanched tomatoes, cut onion, blanched almonds, blanched cashews, green chilies, garlic, ginger, curd, Shahi Biryani masala, Red Chilly powder, Coriander powder, and Turmeric powder. Grind all ingredients to a smooth paste.
Step 6
Heat a pan, add oil, then add the prepared paste.
Step 7
Stir the paste until it leaves the sides of the pan.
Step 8
Add the cut paneer pieces, sugar, boiled peas, salt to taste, and cream to the pan. Stir well and serve hot.
Step 9
Take cooked, leftover rice. Add salt and red chilly powder to the rice and mash it thoroughly, making it suitable for stuffing.
Step 10
Take soft wheat flour dough. Place the mashed rice stuffing inside the dough, then roll it out to form a paratha.
Step 11
Cook the paratha on a hot tava (griddle) using ghee or oil until it is crisp and golden brown.