Aloo Paratha and Paneer Burji Dinner

(Potato Stuffed Indian Flat-Bread with Crumbled Indian Cheese Curry)

Today, I wanted to have a hearty dinner...something that not only fills my stomach but also feeds my senses and spirituality. Yes, spirituality. Making Parathas is, for me, like meditation. Making this exquisite thing out of flour, water, potatoes is simply amazing. Making the dough and filling, rolling out the bread, and finally frying it on hot tava (griddle) is as calming as meditation.





Although the paraThas are good with just a pickle, I made an impromptu Paneer Burji.
The combination turned out very delicious.

Aloo ParaThas:

Ingredients:

• 2 Cups Chapathi Flour (please see notes)
• 1 cup or more water
• Salt to taste
• 3 cups cooked potatoes, grated
• 1/2 Cup finely chopped onions
• 1 green chili, finely mined (optional)
• 1 teaspoon Garam Masala
• 1/2 cup chapathi flour for rolling paraThas
• Cooking oil for shallow-frying

Prep Work:
Mix 1/2 teaspoon of salt with the onions and keep aside for 15 minutes.
Meanwhile, prepare dough: Take the flour into a mixing bowl, add salt and mix well. Adding water slowly, knead into pliable dough. The dough should not be too stiff or sticking to fingers. Cover the dough with a clean kitchen towel or lid and keep aside for 15-30 minutes.

Making the Filling
Squeeze onions well to take out excess water. Salt helps to extract this water out of onions.
Mix grated potatoes, onions, minced green chili, Garam Masala and salt to taste well.

Making ParaThas

• Knead the dough well and divide into 12-14 balls (medium lemon sized)
• Take one dough ball and roll it into 2-inch disc
  
• 
  Squeeze the edge of the disc and place a medium lemon sized ball of filling.
  
• 
  Fold the edge as shown here make a parcel.
  
• 
  Pinch the center where all the folds meet and tuck inside, flatten the parcel.
  
• 
  Dust the surface well with flour and roll out into 4-5 inch disc.
  
• 
  Heat tava (or griddle) on medium high heat and dot it with a teaspoon of oil. Place the rolled out paraTha and fry for 1-2 minutes.
  
• 
  Dot the top of paraTha with little oil and flip the paraTha. Fry until done on that side too.
  

Remove from heat, repeat with all the dough balls.



Paneer Burji

Ingredients:

• 1 cup crumbled Paneer (please see notes)
• 1 cup finely chopped onions
• 2 green chilies, chopped coarsely
• 1 large tomato, finely chopped
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 teaspoons Garam Masala powder
• 1/2 teaspoon each, black mustard seeds and cumin seeds (jeera)
• 1 sprig curry leaves
• 2 teaspoons cooking oil
• Salt to taste

How to make Paneer Burji:
-Heat oil in a skillet on medium heat
-Add cumin, mustard seeds and curry leaves. Fry until the mustard seeds stop spluttering.
-Add red chili powder, Garam Masala, turmeric powder.
-Add onions, green chilies and little salt. Mix well.
-Cook until the onions are translucent, stirring occasionally.
-Add tomatoes, cover and cook until tomatoes are cooked well and the curry started leaving oil on the top. Stir occasionally during this step.
-Add remaining Garam Masala and adjust salt. Mix well.
-Reduce the heat to lowest setting. Add the crumbled paneer immediately. Mix gently.
-Cook for a minute, remove from heat and serve.





Notes:
-I've used Golden Temple Chapathi flour.
-It took 1 cup and couple of tablespoons of water for 2 cups flour for making the dough.
-If making Paneer at home, no need to drain for 2-3 hours like here. Drain for 30 minutes until Paneer has solidified. Crumble and use in recipe.

Homemade Paneer (Indian Cottage cheese)

Paneer is fresh Indian cheese that is star ingredients in dishes like Paneer Masala, Paneer Tikka. Although this can be readily found these days in Indian stores, you did not have proper paneer until you had a homemade version. The store bought ones tends to be little rubbery when used in cooking and always have that weird smell. The homemade one smells rather heavenly. :)

Making Paneer at home may sound industrious, but, it is not so. Trust me.

What you need to make Paneer:

• Half gallon Whole Milk
• Juice from 1 lemon

How to make:

Pour milk into a heavy bottomed vessel and set on the stove on medium-high heat.
Bring milk to a boil, stirring occasionally to avoid milk solids collecting at the bottom.
Once it comes to boil, add lemon juice and reduce heat to medium setting. Stir gently.
In 2-4 minutes, milk curdles well leaving a clear whey.

Notice the curds floating to the top

Line a heat-resistant colander with cheesecloth and place it in a clean kitchen sink.Pour the curdled milk into it. Drain for couple of minutes.


While keeping the paneer in the colander, twist the cheesecloth few times to secure the curds. Tuck the extra cloth evenly. Place the colander it in a deep plate. Place a flat plate on top of the curd, and put some weight like a can of beans on it.

Transfer this entire setting into refrigerator. Within 2-3 hours. The paneer is well-formed and ready to use.

Wonderful Paneer!!...

Note: The paneer packed airtight and stored in the refrigerator would keep fresh for a week.