Paneer Kothu parotta recipe | Kothu parotta

Method:

• • Immerse paneer cubes in hot water for 5 minutes.

• Drain the water and crumble the paneer with hands. Do not make it so fine as we make for paneer bhurji. Here and there if there are paneer chunks, it’s ok.

• Cook the parathas (alternatively you can use chapathis too) on the tawa . If using frozen parathas, do not add oil while cooking them.

• Stack it up. Cut them into small pieces. Keep it aside.

• In a pan add oil and add the small onion, kalpaasi (stone flower), garlic, cashew nuts and fennel seeds.
• Cook till the onions turn golden brown colour. Cook on a medium flame without getting it burnt.

• Add chopped tomatoes and add red chili powder. Cook till the tomatoes turn mushy.
• Allow this to cool.

• Grind this along with coconut into a fine paste.

• Chop the onions and mint leaves finely.
• In the pan add 1 tsp of oil and add finely chopped onions and mint leaves.

• Add little salt. When the onion turns pink add in the ground paste to this.

• Cook this for a minute and add in the scrambled paneer. If adding any other vegetable add now.
• Mix well. Add half cup of water to this.

• Now add in the cut parathas which we kept aside.
• Gently mix well and add the chopped coriander leaves.

• Paneer kothu parotta is ready.
• Serve hot with onion raita.