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Paneer and Capsicum Discs look so tempting, no one can refuse. Round-shaped bread pieces are crisped to perfection and arranged together with a filling of sautéed veggies such that the filling shows up nicely through holes in the bread. Indeed, this is party fare!

This very popular dish is prepared by cooking a full cauliflower in some salt water, topping it with a scrumptious mughlai gravy and baking it to perfection. Though a little time consuming, shahi gobhi is a great option for serving at parties as it looks great and tastes even better!

Prepared in true Punjabi style with loads of milk, fresh cream and garam masala, this dish gets a very intense flavour from a paste of onions, cashews and spices. This paste not only contributes to the flavour but also to the texture of this mouth-watering subzi. Like all white gravies, the Paneer Kalimirch must also be enjoyed immediately to experience the best flavour. Serve Paneer Kalimirch along with Aloo Mutter Tariwale , Ajwaini Roti , Lehsuni Matki Palak Tikki , Aam aur Chane ka Achaar , Dal Tadka and Jeera Rice for a delectable North Indian combo meal.

gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with 50 amazing images. gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha is a wholesome one dish meal. Learn how to make spinach and cauliflower paratha. To make gobhi paneer palak paratha, Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree. Combine the wheat flour, salt and ghee in a deep bowl and mix well. Add the spinach puree and knead to a soft dough by using enough water. For the stuffing, heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the green chillies and ginger and sauté on a medium flame for a few more seconds. Add the cauliflower, coriander, paneer and salt, mix well and cook on a medium flame for 2 minutes. Then to make spinach and cauliflower paratha, divide the dough and stuffing into 8 equal portions. Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre. Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter. Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides. Repeat with the remaining dough portions and stuffing to make 3 more parathas. Serve hot with fresh curds. Punjabis love food and if it is a paratha made with a perfect combination of paneer, herbs and spices, then it is a perfect breakfast as well as a meal for them. This spinach and cauliflower paratha fulfils all these criteria. This lip-smacking gobhi paneer palak paratha tastes best when served hot with pickles, but all the health conscious can benefit by serving it with probiotic curd. The added advantage is that these parathas can also be carried in a dabba. These unusual, yet delicious healthy Punjabi gobhi paratha are all in one with loads of zinc, vitamin A and vitamin C for shiny hair. The fibre from the use of veggies and whole wheat flour will satiate you for long hours too! Tips for spinach and cauliflower paratha. 1. Serve healthy spinach and cauliflower paratha with curds. See how to make dahi. 2. Always use a spatula and press down while cooking the paratha. This must be done all over the gobi paneer palak paratha as we want all sides cooked evenly. 3. Serve gobhi paneer palak paratha with lahsun ki chutney. 4. If you find your dough is not soft enough after cooking one paratha, then just combine the dough and add a little water to it and knead again. 5. Serve gobhi paneer palak paratha with aam ka achar. Enjoy gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with step by step photos.

Try these delicious parathas that score high on nutrition too. An assortment of chopped vegetables and spices are stuffed into the paratha and cooked until done. All you need is a pickle and some curd to go with it.

A unique combination of baby corn and spinach forms the filling for these sumptuous parathe. Make sure you chop the baby corn finely so it binds well when sautéed with the spinach and green chillies. This will ensure the filling stays together when folded into the rotis. Serve these delectable Spinach and Baby Corn Parathas hot and fresh with a selection of pickles.

Soothing green peas and vibrant red tomatoes, what a striking combination that would be! Try this Matar Tamatar to discover the rich experience for yourself. Cooked with classic spices and a creamy cashew paste, this is indeed a rich preparation fit to pamper your loved ones. Though a seemingly common addition to the curry, the onion-ginger paste plays an important role in enhancing the flavour and balancing the aroma of this dish. When served with Parathas and other dishes like Paneer Amritsari , Dal Amritsari , Rice , Aam aur Chane ka Achaar , Boondi and Pomegranate Raita and Sweet Punjabi Lassi it makes a hearty meal.

Arbi Naveli is an exquisite preparation of deep-fried colocasia slices floated in a tongue-tickling gravy. The tomato-based gravy is perked up with a special masala paste that features poppy seeds and melon seeds. The masala paste gives not only an exotic flavour but also a creamy consistency to the gravy. Serve it hot with rotis or rice to make a homely and satisfying meal.

Papaya is not just a treasure-trove of nutrients but an irresistibly tasty food too. Whether raw or ripe, it finds use in many dishes ranging from salads to subzis . But, have you ever tried making koftas with raw papaya? Try it once and it will soon become your first choice for making kofta, always. Here, grated raw papaya held together by mashed potatoes is made into crisp deep-fried koftas that are mixed into a sumptuous gravy that is rich, creamy and tangy too! Try other kofta variants like Makai Kofta in Hariyali Curry and Saagwala Cheese Kofta .

paneer onion stuffed paratha recipe | pyaaz paneer ka paratha | stuffed paneer onion paratha | with 33 amazing images. pyaaz paneer ka paratha is a delightful and nutritious Indian flatbread stuffed with a flavorful filling of onions and paneer. Learn how to make paneer onion stuffed paratha recipe | pyaaz paneer ka paratha | stuffed paneer onion paratha | Craving a savory and satisfying breakfast or lunch? Look no further than paneer onion stuffed paratha! pyaaz paneer ka paratha is a delicious and flavorful paratha stuffed with a mixture of grated paneer, finely chopped onions, and a blend of aromatic spices. This popular flatbread is bursting with flavor and nutrients. The star of the show is paneer, offering protein for a sustained energy boost. Finely chopped onions add a delightful crunch and subtle sweetness, while a touch of spice awakens your taste buds. Encased in a flaky, layered dough, each bite of stuffed paneer onion paratha is a delightful combination of textures and flavors. Serve hot with yogurt, pickle, or a side of fresh salad for a delicious and satisfying meal. pro tips to make paneer onion stuffed paratha: 1. Aim for a dough that's similar to chapati dough. It should be pliable and easy to roll out without tearing. 2. Don't just crumble the paneer; grate it for a finer texture that blends well with the onions and spices. 3. Ensure the stuffing is dry. Excess moisture can make the paratha soggy. 4. Cook the paratha using ghee or butter for the richer flavour. Enjoy paneer onion stuffed paratha recipe | pyaaz paneer ka paratha | stuffed paneer onion paratha | with detailed step by step.

tariwale aloo mutter recipe | Punjabi tariwale aloo matar in pressure cooker | aloo mutter masala | with 36 amazing images. This recipe for tariwale aloo mutter is a simple and delicious way to enjoy a classic Indian dish. Learn how to make tariwale aloo mutter recipe | Punjabi tariwale aloo matar in pressure cooker | aloo mutter masala | This luscious Punjabi tariwale aloo matar features the standard combo of potato and peas, but in an enticing new form. It is made with potatoes, peas, and a simple spice blend, and is pressure cooked until the potatoes are tender and the peas are cooked through. aloo mutter masala is a super delicious and is perfect for a weeknight meal. Enjoy the flavours of this tariwale aloo mutter piping hot with hot puris, roti, naan or rice. Pro tips to make aloo mutter: 1. For a richer flavor, you can use only ghee instead of oil. 2. If you don’t have fresh green peas then you can use frozen greens peas. 3. If you wish you can add fresh cream also in the sabzi. Enjoy tariwale aloo mutter recipe | Punjabi tariwale aloo matar in pressure cooker | aloo mutter masala | with detailed step by step photos.

Stir frying makes the bhindi healthier and tastier.

low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer | healthy eid seviyan kheer is a slightly healthier version to the famous seviyan kheer. Learn how to make low calorie vermicelli kheer. If you have a sweet tooth and crave for desserts after a meal, here's a fast and quick option that you will truly relish. A healthier variant of the traditional seviyan kheer, this low calorie seviyan kheer does away with the use of full-fat milk, condensed milk and dry fruits. Even without these rich ingredients, the vermicelli thickens the low fat milk effortlessly to create a creamy concoction that's sure to appease your craving. To make seviyan kheer, low fat seviyan kheer, heat a broad non-stick pan, add the vermicelli, dry roast on a medium flame for 3 minutes or till it turns light brown in colour. Keep aside. Heat the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally, while scraping the sides of the pan. Add the roasted seviyan and raisins, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the cardamom powder and saffron and mix well. Serve warm. Reduced use of sugar, compensated by the natural sweetness of raisins, gives weight-watchers the license to enjoy this mithai occasionally in small portions. A touch of cardamom powder and saffron add colour and flavour to this healthy eid seviyan kheer. This low calorie vermicelli kheer, lends enough calcium and protein to our meals minus too many calories by way of excess sugar. Though the use of sugar has been restricted to 1 tbsp, it doesn’t fail to please your taste buds. To go slightly healthy, you need to get accustomed to eating less of refined sugar which may be a cause of inflammation in the body. We have also added a handful of raisins to balance the sweetness and for added mouthfeel. This Ramadan try this healthier variant. Heart patients and those with high blood pressure can enjoy this dessert in small quantities on occasions. Tips for seviyan kheer, low fat seviyan kheer. 1. Use whole wheat vermicelli only and not vermicelli made of maida. The latter variant is more refined and devoid of many nutrients including fiber. 2. Serve within 10 minutes of preparation while it is still warm. If it takes longer to serve, then adjust the consistency by adding a little low-fat milk. Enjoy low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer | with recipe and photos below.

As the name suggests, Subz Do Pyaza is a delicious preparation of vegetables enhanced by onions in paste and sautéed forms. The combination of tangy tomato pulp with a pungent onion-garlic paste and common but aromatic spice powders results in an intense gravy, which goes perfectly well with an assortment of veggies ranging from cauliflower and sweet corn to green peas and beans too. Although simple and quick, this recipe gets a very rich hue not just from the onion paste and spices but also a balanced dose of fresh cream. Serve with hot rotis or parathas .

Our very own version of the "Baked Stuffed Potato", fondly named by street vendors as a "Bomb". Whole potatoes scooped and stuffed with a chatpata paneer filling and topped with spicy green chutney and crispy sev.
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