| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 0 hour |
| Servings |
Person
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Ingredients
Paneer Khurchan
- 100 Grams Paneer Cubes
- 20 Grams Ghee
- 30 ml Fresh Cream
- 30 Grams Onion Chopped
- 30 Grams Tomato Chopped
- 30 Grams Green Bell Peppers Chopped
- 1/2 Inch Ginger Finely Sliced
- 1 nos. Green chilli
- 1/4 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tbsp Kasuri Methi Dried Fenugreek Leaves
- Coriander for garnish
- Himalayan Pink Salt to taste
Coconut Paratha
- 40 Grams Coconut Flour
- 20 Grams Psyllium Husk
- 10 ml Coconut oil
- 1 Pinch Himalayan Pink Salt
- Water Hot water to make dough
Hung Curd Dip
- 30 Grams Hung Curd
- 3-4 Leaves Coriander Roughly Chopped
- Himalayan Pink Salt to taste
Ingredients
Paneer Khurchan
Coconut Paratha
Hung Curd Dip
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Instructions
Paneer Khurchan
- Heat ghee in a pan, don’t use non stick pan, use a kadhai or a thick pan.
- Add the chopped onions and sauté till they turn translucent. Add capsicum cubes (brunoise) and chopped tomatoes Sauté and mix it
- Add turmeric powder, chilli powder, garam masala powder, coriander powder, cumin powder. Mix it well Add the green chillies, sliced ginger and stir it well
- Add paneer cubes in the pan and increase the flame to high, mix paneer well and let it cook. Scrape the masala and keep stirring paneer.
- Add fresh cream and kasuri methi and let it cook for 2 minutes. Garnish it with coriander
Coconut Paratha
- Mix coconut flour with psyllium husk. Add salt.
- Make a soft dough with hot water Cook parathas on a hot oil greased pan
Hung Curd Dip
- Mix hung curd with coriander and salt
Recipe Notes
Assembling:
Let the paratha cool down.
Put a foil or food grade covering underneath.
Spread the dip and paneer.
Roll it well