Paneer Kothu Parotta With Vegetable Kurma Recipe

About this recipe

A protein-packed twist on the Tamil Nadu street food classic, combining flaky parotta with paneer and a flavorful vegetable kurma to create a satisfying dinner.

Ingredients

• 400G Chtoura White Beans In Brine
• 200 g Green Peas
• 1 piece Coconut
• 250g Green Chilli
• 20G Curry Leaves
• - Red Chilli
• 200 g Paneer
• 500 ml Water
• 250g Ginger
• 250g Garlic
• 250g Coriander
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Heat 1 tablespoon of oil in a pan. Add curry leaves, chopped onions, green chilies, ginger, and garlic. Sauté until onions turn translucent.
2. Add pureed tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until oil separates from the mixture.
3. Add chopped carrots, beans, and boiled green peas. Stir well and add 1/2 cup of water. Cover and cook until vegetables are tender.
4. Meanwhile, blend grated coconut with a small amount of water to form a smooth paste. Add this paste to the vegetable mixture and simmer for 5-7 minutes.
5. In a separate pan, heat the remaining oil. Add torn parotta pieces and sauté for 2 minutes.
6. Add the crumbled paneer to the parotta and mix well. Cook for another 2 minutes.
7. Pour the prepared vegetable kurma over the parotta and paneer mixture. Toss gently to combine.
8. Garnish with chopped coriander leaves and serve hot.