Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, minced

Green Chilli - 1, minced

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Salt

Potato - 2, steamed and mashed or grated

Cilantro - 1/4 cup, minced

Lemon Juice

Heat Oil in a skillet. Sauté Onion and minced Green Chilli until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Season the mixture with Turmeric, Chilli powder, Cumin powder, Chaat Masala and required Salt.

Stir in mashed Potatoes and Cilantro; mix well and turn off heat. Garnish with Lemon Juice and keep aside.

For Paratha:

Take a lemon sized ball from the ​Chapati Dough and spread it with your hands. Stuff the Dough with 1/4 cup of the stuffing mixture and seal the edges; shape the stuffed Dough into a ball. Spread the ball like a Chapati making sure not to tear the Dough and spill the stuffing. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Place the rolled-out Paratha on a hot tawa and allow cooking for 15 seconds. Flip the Paratha and let it cook for a few more seconds. Keep on flipping and cooking until all the Dough is completely done. Smear with Ghee on both the sides and remove from heat.

Serve hot Paratha with Raita Pickle or just Pickle.

Chicken Bun

Palak Paneer

Spinach - 1, 16 oz. pack, chopped, frozen or fresh

Paneer- 1 cup, cubed Oil – 3 tbsp.

Cumin seeds - 1 tsp Onions – 2, minced Ginger Garlic paste - 2 tsp Tomato – 2, diced Turmeric – 1/4 tsp Chili Powder – 1 tsp Garam Masala - 2 tsp Cumin Powder – 1 tsp Coriander Powder – 2 tsp Salt Heavy Whipping Cream – 8 tbsp. Milk – to taste

Cook frozen Spinach according to package directions. Allow to cool down and blend to a coarse puree. Keep aside.

Shallow fry the Paneer in 1 tbsp. Oil and soak in cold Water for 5 mins and keep aside.

Heat Oil in a medium pan. Temper Cumin seeds.

Sauté Onion until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes, and cook closed until Oil oozes out from the mixture.

Stir in pureed Spinach and mix well.

Season the Mixture with Turmeric, Chilli, Coriander, Cumin, Garam Masala Powders and required Salt. Once the raw smell goes away add 1/2 cup Water and cook closed for 5 min.

Add in Cream and Milk. Cook closed for another 5 min.

Gently squeeze the Water out of Paneer and add to the gravy.

Mix well and serve hot.

Enjoy with Naan, Chapati, Paratha or Rice.