Paneer Kothu Parotta
- 40 min
- medium
- Serves 4
Paneer kothu parotta of shredded parotta and paneer tossed in onion tomato masala with pepper and lemon. Medium-spicy, vegetarian, serves 4, about 40 minutes.
Good for: Party, Rainy Day
Ingredients
Oil3 tbsp
Cinnamon3 grams
Cloves1 grams
Cumin2 grams
Onion, Finely Chopped2
Green Chilli, Finely Chopped9 grams
Ginger Garlic Paste, Paste15 grams
Curry leaves4 grams
Tomato, Finely Chopped2
Turmeric Powder½ tsp
Red Chilli Powder3 grams
Coriander Powder1½ tsp
Salt1 tsp
Water, For Adjusting Consistency60 ml
Paneer, Cubes300 grams
Parotta, Cooked8
Garam Masala Powder3 grams
Black Pepper Powder½ tsp
Coriander Leaves, Finely Chopped4 grams
Lemon Juice1 tbsp
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 756kcal | 3024kcal |
| Protein | 24g | 95g |
| Carbohydrate | 67g | 266g |
| Fat | 44g | 178g |
| Fibre | 5.5g | 22g |
| Sugar | 7.1g | 28g |
Cookd masalas for paneer
Method
Wash the green chillies, tomatoes, curry leaves and coriander leaves. Peel and finely chop the onion, and finely chop the green chillies, tomatoes and coriander leaves. Remove the curry leaves from the sprigs, cut the paneer into small cubes and shred the cooked parottas into small pieces.
Heat oil in a large kadai on medium flame for 1 minute. Lower the flame, add cinnamon, cloves and cumin, and fry for 1 minute until the cumin crackles.
Add onion, green chilli, ginger garlic paste and curry leaves. Fry on medium flame for 5 to 6 minutes until the onion turns light golden and the raw smell goes.
Add tomato, turmeric powder, red chilli powder, coriander powder, salt and water. Cook on medium flame for 5 to 6 minutes until the tomato becomes soft and the masala turns thick.
Add the paneer cubes and mix gently. Cook on medium flame for 3 to 4 minutes until the paneer is hot and coated with the masala.
Add the shredded parotta, garam masala powder and black pepper powder. Toss and press the mixture with a flat ladle on medium flame for 5 to 6 minutes until the parotta is hot and evenly coated.
Switch off the flame. Add coriander leaves and lemon juice, and mix for 1 minute until evenly combined. Serve while hot.
Before you start
- How long does Paneer Kothu Parotta take?
- 40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.
- How many people does Paneer Kothu Parotta serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Paneer Kothu Parotta vegetarian?
- Yes. No meat, no fish and no egg.
- Is Paneer Kothu Parotta spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Paneer Kothu Parotta?
- 300 grams Paneer, 8 Parotta, 1 tbsp Lemon Juice, 3 grams Cinnamon, 1 grams Cloves, 2 grams Cumin, and a few more listed on this page.
- Do I need a pressure cooker for Paneer Kothu Parotta?
- No, it is cooked in an open pot.
- How many calories are in Paneer Kothu Parotta?
- About 756 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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