Wednesday, November 14, 2012

Honey Paneer with Carrot Parathas

We are not great vegetarian eaters, but we try to resort to vegetarian atleast twice a week even sometimes twice in two that sounds worse!!! But yea we are malayalees who just cannot do without the meat and the fish.... sigh!! So anyway one of the dinners we had to force ourselves for a No non vegetarian dinner so I looked up Archana Doshi's recipe on the Honey Paneer which just simply clicked instantly and here we have it.

Paneer - 1cup, cut into cubes
Pureed Tomatoes - 1 1/2 cups
Cumin Seeds - 1tsp
Ginger Garlic Paste - 1tbs
Turmeric Powder - 1/4tsp
Coriander Powder - 1/2tsp
Red Kashmiri Chilli Powder - 1/2tsp
Cardamom Powder - 1tsp
Kasthuri Methi - 1tbs
Honey - 1tbs
Salt to taste

Into a bowl of hot water, soak the paneer for about 10 minutes to make it soft. Into a frying pan, pour in a tablespoon of oil. Splutter the cumin seeds once the oil is hot. Then add in the ginger garlic paste and saute for a minute. Add the honey and continue to saute till it bubbles. Then add in the coriander, chilli and turmeric powder and saute for a minute. Add in the tomato puree along with salt to taste and bring to a light simmer.  Drain the paneer and add to the gravy. Then pour in the milk or the cream and mix in. Add the kasthuri  methi and allow the curry to simmer. Sprinkle in the cardamom powder over the top and mix in. Garnish with freshly chopped coriander leaves.

For the Carrot Parantha

For the Filling
Grated Carrots - 1 1/2 cups
Onion - 1, medium finely chopped
Corainder Leaves - 1 tbs, finely chopped
Mint Leaves - 1 tbs, finely chopped
Cumin Powder - 1 tsp
Corinader Powder - 1tsp
Ginger Garlic Paste - 1 1/2 tsp
Salt to taste

For the Dough:
Wheat Flour (Atta) - 2 cups
Water - 1 cup, lukewarm
Salt - to taste

Knead the wheat flour and water along with the salt to form a soft dough. Keep aside covered for about 30 minutes. In a frying pan, add  a little oil to coat the pan and saute the onions till transparent. Then add in the ginger garlic paste and saute for about 2 minutes. Tip in the mint leaves, coriander leaves, cumin powder and the coriander powder and saute till done. Add in the grated carrots and saute till the the carrots are all softened down. Take off from the heat and allow to cool slightly. Divide the dough into 10 small sized balls and roll out each to a disc. Spoon a tablespoon of the carrot mixture on the disc,and  cover it up with the dough. Do the same with all the remaining dough and keep aside for about 5 mins before rolling it out into small rotis. Fry onto a tawa till browned and serve hot.


  1. Love the combination...I would love this for my meal...Looks great. I have never made paratha's with carrot, thanks for the inspiration
    ~Shema George

  2. Nice combination of flavours


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