Gobi Paneer Paratha

1/2 cup washed and grated gobi / cauiflower
1/4 cup crumbled paneer
1 small finely chopped onion
2 finely chopped green chillies or u can use red chilli powder
3 tsp oil
1 tsp jeera/ cumin seeds
1 tsp garam masala (i use home made garam masala)
3 tblsp finely chopped coriander leaves
Salt to taste


  • In  a pan heat oil, add jeera, when it starts crackling add onions and green chillies and saute till onions are transparent
  • Now add grated gobi and cook for 5 mins or until it becomes tender
  • Add garam masala powder, chopped coriander leaves and mix well 
  • Add crumbled paneer and toss well
  • Turn off the flame and add salt to taste and mix properly and your stuffing is ready
1 cup wheat flour
Salt to taste
2 tsp oil
Water as required to knead the dough

  • Take flour,salt in a bowl,add oil mix well
  • Add water gradually and knead it into a smooth dough 
  • Cover with a damp cloth and keep aside for 15 mins
  • Devide the dough into portions and make balls
  • Roll into a thock roti,keep around 2-3 tblsp of stuffing in the center of the roti and seal it with the dough properly
  • Dust it with the flour and roll into paratha
  • Heat tava and cook the paratha adding ghee or oil both the sides until it becomes crisp and brown.
  • Serve hot parathas with curds,pickle or lahsooni chutney

1 bulb garlic/ lahsoon
1/2 tsp cumin seeds/ jeera
1/4 tsp turmeric / haldi pdr
2 tsp red chilli pdr
3/4 tsp coriander/ daniya pdr
2 tblsp oil
Salt to taste
1/2 tsp tamarind paste

  • Peel the garlic cloves and pound it as smooth as possible usinga mortar and pestle or grate it finely
  • Heat oil in a pan ,add jeera,once it starts sizzling ,add the garlic and saute for 2 mins (no need to brown them)
  • Now reduce the flame or remove the pan from the flame and add turmeric,chilli and daniya powders, mix well and put the pan back on the stove
  • Add 1/2 cup water,salt and tamarind ,once the mixture starts boilingreduce the heat and keep cookingfor about 20 mins or till the oil floatson the top
  • turn off the flame and serve with roti  or parathas
  • Store in an airtight jar and refrigerate it once it comes to room temperature


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