Palak Paneer, Restaurant Style and Lachcha Parantha, a flaky unleavened flat bread! Wishing everybody a very happy and peaceful 2015!
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Wishing all my dear family, friends and readers a very peaceful, happy and beautiful 2015! My resolution for 2015 would be to find peace with myself. Stop complaining! Conquer my own evils!
Okay now, raise your hands if you like Palak Paneer! Palak is Spinach and Paneer is Indian cottage cheese, very similar to ricotta and Queso blanco in texture. I have seen my friends, just gorging over palak paneer at the restaurants. It is pretty popular. This time, I am not cutting down on any calories. It’s loaded. WTH, it’s New Year! Eat, Live and Be Happy today!
We enjoyed it with flakey, almost pastry like Flat bread called Lachcha Parantha. Lachcha is circular ring pattern on the flat bread, which is achieved with a technique. I have given pictograms underneath for easy follow up.
Taking it to Angie’s Fiesta Friday, co-hosted by Mr. Fitz and Kaila. Hope all the lovely people enjoy the dish as much as my family!
Whenever I have invited my American friends over, they always make sure if I am making Palak Paneer. I remember one time when Jo and Eric came over for dinner, we cooked the dish together. Eric loves Indian spices and making curries. Jo is just fantastic. An excellent cook and super excellent host! Miss you guys! This one is for both of you :).
Kitchen Equipments Required : chopping board, knife, blender and/or food processor, heavy bottom pan with lid, stirring spoon, a heavy bottom pan, microwave safe bowl.
Butter : 1&1/2 tbsp
Spinach : 1.2 lbs / 500 gms, washed and cleaned
Onion : 1/4 cup, finely chopped
Tomato : 1/4 cup, finely chopped
Ginger : 1/2 tbsp
Garlic : 1/2 tbsp
Green chili (small Thai variety) : 1
Cornflour / cornstarch : 1/2 tbsp dissolved in 1 tbsp water
Fresh Cream : 3 tbsp
Garam masala : 1/2 to 1 tsp, as per taste
Salt to taste
Lemon juice : 1 tsp
Paneer : 250 gms, cut into 1 inch cubes.
Oil : 1/2 tbsp, optional
- Take the microwave safe bowl. Add washed, cleaned and roughly chopped spinach leaves. Microwave the spinach with 2-3 tbsp water for 8-10 minutes. Cool it to room temperature. Purée it into a fine paste in the blender. Set aside.
Take the food processor. Add onion, ginger, garlic, chili and tomato to it. Make it a thick paste. Set aside.
Take the heavy bottom pan. Heat butter in it. Add tomato onion paste to it. Sauté and roast it on medium flame for 6-7 minutes till onion tomato paste brown a little.
Add the spinach purée, Cornflour paste, salt and Garam Masala to the pan. Cornflour paste helps in stabilizing the purée and controls the watery consistency. Stir with a stirring spoon.
Cover with lid. Reduce the flame to lower medium. Cook on lower flame for 10-15 minutes. Keep stirring in between. The purée is done. This purée is fantastic to be used with corn kernels, veg balls, koftas etc.
Warning :The spinach purée splatters a lot even on lower flame. When you will open the lid, the purée will splatter out. Be careful and keep your face away.
Meanwhile, take another heavy bottom pan. Heat 1/2 tbsp oil. Add paneer cubes to it and brown them slightly over medium high flame for couple of minutes. This step is optional. You may add plain paneer cubes instead.
Add the slightly grilled paneer cubes and lemon juice to the spinach purée. Cook for another 5 minutes.
Before serving, add cream to the purée and mix well.
Serving Suggestion :It is best served with naans, rotis, paranthas and rice. I served it with Lachcha Paranthas!
Makes : 8 to 9 Lachcha Paranthas
Kitchen Equipments Required : big bowl to knead dough, Rolling pin, rolling board (optional), a flat bowl with dry flour, a small bowl with oil, pastry brush or spoon, flat spatula, a plate with kitchen towel to take out the paranthas.
Whole wheat flour : 2 cups + more for rolling
Salt : 1/2 tsp
Oil : 2 tbsp + more for roasting
Luke Warm Water : 1 cup + 1 tbsp
Making the Dough :
Take a big bowl. Add flour and salt to it. Mix well. Create a well in the middle. Add 2 tbsp oil and rub it in the flour. Add 1 cup of warm water to the flour. Start kneading into a dough. Add 1 tbsp of water more at a time to make a pliable soft dough (not loose).
Rolling the Dough : Refer to the pictogram below.
- Divide the dough in 8 to 9 equal portions and roll them into balls. Pic 1.
Roll the dough ball in dry flour. Refer to Pic 2.
Refer pic 3, roll it out into 4″ to 5″ disc.
As in pic 4, apply little oil with party brush or fingers.
Refer to pic 5, sprinkle good amount of dry flour on top of the oiled disc.
Refer pic 6, make 6-8 cuts of equal
width on the disc, with knife.
Rolling Lachcha Parantha Technique
Refer to pic 1,2,3 as given below in the pictogram. After cutting the thin strips, layer them on the top of each other.
As shown in pic 4, hold the two ends of the layered strips and twist them
lightly into a loose rope.
As in pic 5, roll the twisted rope into a tape roll, with a light hand. Don’t press too hard. Once the tape is rolled, tuck the loose side under and press the center gently.
Sprinkle little dry flour on top and roll it out with rolling pin with very light pressure into a disc measuring 4″ to 5″.
Heat the pan or griddle. Pick up the rolled out Lachcha Parantha and as in pic 1 below, put it flat on the hot griddle. Bring the flame to medium.
Roast the parantha for 1 minute and then flip. The flipped side should have reddish specks on top. Refer to pic 2.
Apply little or more oil (to your choice), on the specked surface, either with a pastry brush or drizzle with spoon and spread. Refer pic 3. Let it roast like that for another 45 seconds to 1 minute.
Flip again. Apply oil to this side now. This side will have more prominent red specks. Press it down with flat spatula and cook for 30-45 seconds. Flip again and press with flat spatula and roast again. The Lachcha Parantha is ready.
Superexotic …creamy .. n healthy too..
Hi palak panner is very familiar, lachcha parota is a bit different from the way I do, I will try this sometime, thanks for sharing, all the best
Palak Paneer is an all time favourite at my place. Even my ‘spinach hating’ daughter loves this one. Looks so delicious Sonal.
i missed this somehow but have been looking for a good recipe for this dish and I am fascinated with the technique when making the bread. Have saved both recipes. Is the twisting, rolling so its flaky?
:). Suzanne yes and the layering with oil and then flouring it heavily with dry flour makes yhe layers separate.
fabulous !! tempting !! and so awesomely clicked !! <3
Happy 2015 to you as well. Your presentation is absolutely beautiful. It reminds me of relaxing at a spa, the perfect dish as you leave a massage or something along those lines. Thank you so much for bringing this dish to the fiesta; I’m sure it will be enjoyed by all. 😀
Thanks so much Kaila 🙂
I love paratha and have a dhal bubbling away in the slow cooker for dinner tonight. Your technique is slightly different to mine but I like the look of it so will give it a go 😀
It worked really well – thank you for sharing!
The photos, the excellent instructions and the dish, all perfection!
Thanks my dear 🙂
What a fab combination Sonal! You have me drooling here as usual 😀 Love the photos! Happy New Year!!
Thanks girl friend
Wow, this technique just intrigues me. I can think of so many things that would be great with the paranthas. Your instructions are wonderful. Thank you!
Oh wow, i want to make those paranthas, you make it look so easy!!!
yum, I love paneer and spinach and this looks delicious! You made the parathas look like something I could do as well, they look yummy!
Love palak paneer too. Great color on those parathas as well. 🙂
what brilliant instructions on the bread! that’s a keeper for sure! thanks for sharing at FF49!
I absolutely adore Palak Paneer, Sonal. Thanks so much for sharing this with us. Happy New Year to you. 😀
Wow, a loaded post to start the new year! You are truly the queen of breads, Sonal; have I mentioned it before? You should seriously teach classes on (Indian) cooking! Palak paneer looks beautiful, I need to try it your way, I’m sure it’s the best. 🙂
Palak Paneer is one of those comfort foods that just warms the cockles of ones heart. I really have to try my hand at Laccha paratha. Yours looks super flaky and lovely.