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.