|Prep Time||10 minutes|
|Cook Time||20 minutes|
|Passive Time||0 hour|
- 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
- 40 Grams Coconut Flour
- 20 Grams Psyllium Husk
- 10 ml Coconut oil
- 1 Pinch Himalayan Pink Salt
- Water Hot water to make dough
- 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
- 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
Let the paratha cool down.
Put a foil or food grade covering underneath.
Spread the dip and paneer.
Roll it well