Monday, July 16, 2007

Paratha 101 and Gobhi Matar Paneer Korma

Parathas are my favorite out of all Indian breads.....these soft triangular breads are perfect for dipping into a rich curry dish and here is my version of making Parathas.....probably helpful for the newbies in the kitchen....

To make the parathas, you will need:

1 cup whole wheat flour
1 tsp- Oil
1/2 cup- Warm Milk

In a deep mixing bowl, combine the flour, milk and the oil. Knead the dough with the milk until semi-soft. Keep it covered for at least an hour making the parathas. Let these pictures guide you!


"Gobhi-Matar Paneer Korma":

I try to have a Punjabi item at least once every two weeks in my home. One such item that I have grown fond of is theGobhi Matar Paneer Korma...a milder take on the famous "Navratan Korma". This medley of vegetables simmered in milk and spices is heaven on a plate with some soft parathas. Here is my really simple version, make it even simpler by using frozen veggies if you are running short on time.

  • 1 cup Peas- rinsed well
  • 1 cup Cauliflower - Chopped
  • 1/2 cup- Green Bell Pepper- chopped
  • 1/2 cup- Paneer
  • 1 cup Milk, heavy cream or evaporated milk
  • 2 fresh bay leaves
  • 1 medium onion- ground into a paste
  • 1 small piece of ginger- ground into a paste
  • 1 medium tomato- chopped
  • 1.4 tsp- Cumin Seeds
  • 1/8 tsp- Asafoetida
  • 1 tbsp- Coarsely ground Coriander seeds
  • 1 tsp - garam masala- of your choice
  • 1/4 tsp- Cardamom powder
  • Salt, sugar, turmeric - to taste
  • 1 tbsp- Oil

Grind the Onion, ginger into a paste and set aside. In a pan, heat some oil, add the jeera and the asafoetida. When they sizzle, add the fresh bay leaves and the onion-ginger paste. Let the oil leave the sides of the pan and then add the chopped cauliflower,peas,peppers and cook for 7 minutes. When they turn semi-soft, add the paneer and the milk, along with the seasonings. Let the milk evaporate and adjust the seasonings if needed. Add the tomato and garam masala at last. Serve hot with Parathas or rice. Enjoy.

61 comments:

Tee said...

lovely detailed presentation for making parathas! your Pancharatan Korma looks so do-able and delicious...this is definitely going in my bookmarks!

nz said...

Hi Trupti, great variation to the normal navratan Kurma. This looks so much simpler. I was surfing and thinking of what to cook for dinner tonight and you gave me a great idea - I think I will cook your parathas and panchratan kurma tonight :-)

Mishmash ! said...

Oh..that paratha looks so good....i love that shape...thanks for the step by step pics!

Shn

Richa said...

parotha saras lagey che, maney pan bau gamey :)panchratan korma takatak lagey che, hu pan ghaney vaar evaporated milk vapru chu, tastes good :)thanks for this lovely entry!

Cynthia said...

Hey, invite me over pleeeease! :)

musical said...

Hey Trupti,

Love that paratha and korma combo. absolutely mouthwatering. yummy yummy. send some my way :)

hugs,
surili.

archana said...

I liked the way you folded the paratha. I think we can insert some stuffing in between the inner two layers to make stuffed paratha !
Your korma recipe is nice will try it some day :)

Coffee said...

Very nice combo indeed! Loved the korma.....

Sharmi said...

the kurma look so yummy. great entry.

bhags said...

nice presentation and the Korma looks good too

Jyothsna said...

Nice medley of veggies :)

Nirmala said...

Paratha looks yummy, as well as the korma. Looks like the one we get in restaurants! Will definitely try it...

Latha said...

I agree with Archana, Trupti! a very neat way to fold the paratha. And without any oil, ghee... a must try.

Saju said...

what yummy looking korma and parathas! As always you make me so hungry

Vcuisine said...

This is really nice Trupti. will try sometime. Nice presentation of paratha too. Quite simple too. Great entries. Viji

Nupur said...

Thanks for a very informative post, Trupti. This looks like a feast!

Seema said...

Wow Trupti, that paratha looks perfect. Look at those small bubbles rising up in that triangular piece...just perfect. Korma looks rich and I love the color. I am gonna try them both sometime.

Asha said...

Pancharatan Kurma looks yum!! Plain Jane of Nanratan Kurma!;D
I make the Parathas the same way,use no-stick spray in between which makes really layered!:))
Great entry T.

Padma said...

Trupit, thats so nice step by step presentation of making 'trikon' parathas. Pacharatan korma looks delicious too! Great entry to RCI-Punjab. I am a new blogger, when time permits do visit me at http://padmaskitchen.blogspot.com

Laavanya said...

The parathas and the korma both look very good! Thanks for a great recipe.

Linda said...

Oh Trupti, when I first glanced at this post I saw "Ponchartrain Korma" and I thought to myself, what in creation is that gal up to now, going to New Orleans without telling us! ;)

The paratha lesson is so nice to have, thanks! And the *Panchratan* korma looks tasty and easy, my fav :)

Suganya said...

Yr pictures say 1000 words. Beautiful explanation. Love yr recipe too..

Sukanya Ramkumar said...

O o this is a wonderful entry for RCI.....Lovely colour...

Raaga said...

yummy... your blog is adorable as are you. Am going to try this soon.

Sia said...

dont do this to me when its close to lunch time T...

DEEPA said...

excellent one ...I also make paratha's the same way as you make ...but kurma ...awesome ...i am going to try this lady ....pancharatan korma ...wow!!!..that pic of the kurma is just invitng me ......

Priyanka said...

Another lovely entry Trupti. Thanks for the stepwise presentation on how-to of parathas.The Korma looks yummy too.

USHA said...

Hi Trupti,

Korma looks rich and delicious....hmm thats a great step by step pictures....thanks for sharing.

sunita said...

Trupti, it's lunchtime and I can really have a paratha and some of the korma right now..you've made me hungrier now ;)

Sandeepa said...

I envy all of you that can make such good parathas. I like triangle parathas

Garrett said...

My partner is already nagging at me to make this for dinner tomorrow night.

Hima said...

Great entry. The korma is looking lovely

Dilip said...

grear Parathas ben....mouthwatering...nice step by step guide...i am gonna have to try this now...Jyostna normal makes...~smile~

swapna susarla said...

Hi trupti
the parathas are looking nice.nice presentation.
I too make the curry but never used cream in it.will try that this time.

swapna susarla said...

Hi trupti
the parathas are looking nice.nice presentation.
I too make the curry but never used cream in it.will try that this time.

Kajal said...

Great dish of Panchratan Korma.....I never try this delicious dish......but in my next party I made this dish with your excellent step by step Paratha. Looks perfect Punjabi Dish. Great entry my dear.:)

ramya said...

wow trupti,
nice presentation.and i loved it.ur pics r great.

Tee said...

Hi Trupti!
I tried out your Panchratan Korma along with parathas for lunch today, and I have fallen in love with this recipe! It did not take a long time to make and so this one is a great dish when someone is coming over...Thanks!

Taste of Mysore said...

Oh..my...that prantha looks so good. Thanks for the step by step pics Trupti.

marriedtoadesi.com said...

Looks like a delicious meal. Thanks for the parata tutorial, the step by step pictures were really informative. I am going to try out your method and this subzi looks to die for.

Thanks,

Kanchana

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Mrs.SriLekha said...

this is a really nice recipe the way u have expressed it with ur photos is really remebering my mom. she too will teach me like this. urs recipe is very yummy. surely i will try it out. visit me at http://srishkitchen.blogspot.com and post ur comments while u r free

Bina said...

This sure is an interesting blog - thanks a ton for the pix and variety of recipes. I am def. trying some of these.

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GET TO KNOW: BLACK CUMIN SEEDS

black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella

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