Tangy Kadhai Paneer With Ajwain Parathas Recipe

Indian cuisine · 390 calories

Tangy Kadhai Paneer with Ajwain Parathas recipe

About this recipe

Tangy Kadhai Paneer with Ajwain Parathas is a delightful North Indian breakfast dish that combines soft, spiced paneer cubes cooked in a flavorful tomato-based gravy with flaky, aromatic ajwain parathas. This dish strikes the perfect balance of tangy and savory flavors, complemented by the hint of carom seeds in the parathas. It is ideal for an active family looking for a hearty, balanced, and satisfying start to their day. The medium spice level ensures that everyone can enjoy the meal, while the combination of protein-rich paneer and wholesome parathas provides sustained energy.

Ingredients

  • 200 g Paneer
  • 500 g Tomato - Hybrid
  • 500 g Onion
  • 300 g Ginger Paste
  • 25 g Ginger Garlic Paste
  • 25 g Kasuri Methi
  • 250 ml Olive Oil
  • 1 Kg Lokwan Premium Wheat Atta 1 Kg
  • 100 g Ajwain
  • 200 ml Ghee
  • medium Chilli Green Long
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. In a mixing bowl, combine whole wheat flour, ajwain, and a pinch of salt. Add water gradually and knead into a soft dough. Cover and set aside for 20 minutes.
  2. 2. Heat 1 tbsp oil in a kadhai (wok) over medium heat. Add the chopped onions and sauté until golden brown. Add ginger and garlic paste, and cook for 1 minute until fragrant.
  3. 3. Add chopped tomatoes and green chilies to the kadhai. Cook until the tomatoes soften and the oil separates, about 5-7 minutes.
  4. 4. Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes to blend the spices.
  5. 5. Add the paneer cubes to the kadhai and mix gently to coat them in the masala. Cook for 2-3 minutes, then sprinkle garam masala and kasuri methi over the mixture. Stir and cook for another 2 minutes before removing from heat.
  6. 6. Divide the dough into equal portions and roll out each into a flat circle. Heat a tawa (griddle) and cook each paratha, applying ghee on both sides, until golden brown and slightly crispy.
  7. 7. Serve the hot kadhai paneer alongside freshly made ajwain parathas. Enjoy your hearty breakfast!