Palak Paneer Paratha with Tamatar ka Sallan

The other day I wanted to make Palak Paneer and Roti but I thought instead of making them as usual I will make something special. And I made the Palak Paneer Paratha and I am so proud of it, cause each and every paratha puffed up so well. m...m...m...for the sight, for the soul and for the stomach.
            You can just serve this paratha as is with butter on top of it but I made a simple curry with tomatoes. So here is the recipe

Palak Paneer Paratha (Indian Spinach wheat bread, stuffed with Cottage Cheese)

Palak paneer Paratha

Ingredients:

1. 3 cups wheat flour
2. 1 packed cup frozen chopped spinach
3. Oil or butter for frying the paratha
4. 1/2 teaspoon turmeric
5. 1 teaspoon salt
6. extra flour for rolling paratha

For the stuffing:

1. 1-2 cups grated paneer
2. 1/2 teaspoon each of salt, chilly powder, amchur powder
3. 1 teaspoon each of madras garam masala

Combine all the ingredients of stuffing and set aside

In a pressure cooker cook the spinach along with the turmeric with a little water for 2 whistles. Let it cool and grind to a smooth paste.

Mix the spinach paste with the wheat flour and salt and add some water if the dough is very tough. Apply a little oil to you palm and roll the dough ball and cover and set aside for 15-20 minutes

Make about 9 parts of the dough and the same with paneer. Roll a little bit and put one part stuffing and close it like a dumping. Set aside till you finish making all the other parathas

Add some flour again on the surface and roll the paratha. Heat a griddle and fry the paratha turning occasionally till dark spots start appearing. Drizzle some oil or butter and flip once. Serve hot

Tamatar Ka Sallan (Simple tomato curry)

Tomato curry

Ingredients:

1. 3 big tomatoes sliced
2. 1 medium small sliced onions
3. 1 or 2 green chillies slit
4. 1/2 teaspoon each of salt, chilly powder, turmeric
5. 1/2 tablespoon oil

In a pan heat the oil and fry the onions till tender. Add the green chillies and tomatoes and stir. Add the rest of the ingredients, 1/2 cup water and cover and cook till the tomatoes become juicy and pulpy. Simmer till you get the required consistency of the gravy. Serve with paratha or any other Indian bread

Also at another time I served this Palak Paneer Paratha with Ginger Chutney