And by the way don’t you think that’s a great way to describe someone – short, crisp, spot on and everyone gets it.
Prep time: 5 mins (Palak Paneer) + 15 mins (Radish paratha)
Cooking time: 20 mins (Palak Paneer) + 15 mins (Radish paratha)
Paneer – 200 gm cut into cubes, pan fried till golden brown
Palak/Spinach leaves – 1 bunch
Onion – 1 medium chopped roughly
Tomato – 1 medium chopped roughly
Garlic – 5-7 pods
Ginger – 1 inch piece scraped and chopped
Green chillies – 3 chopped
Coriander powder – ½ tsp
Red chilli powder – ½ tsp (optional in case you want more heat)
Cinnamon stick – 1 inch piece
Salt to taste
Oil – 1 tbsp
Butter – 1 tbsp
White radishes/Mullangi/Mooli – 3 grated
Wheat flour – 3 cups
Red chilli powder – 2 tsp
Cumin powder – 1 tsp
Salt to taste
Yogurt – 3 tbsp
Water – as necessary to make a dough
Butter/Oil – ¼ cup to fry the parathas
Heat a tawa and pan fry the paneer cubes in oil till they turn golden all over. Set aside.
Heat a kadai/pan. When hot, add oil. Add the cinnamon stick, ginger, garlic cloves, green chillies and chopped onions and fry till the onions are translucent. Add the chopped tomatoes and fry for a couple of minutes. Add rinsed spinach leaves and toss around. Lower heat to minimum. Add a ¼ cup water if the mixture is too dry and cook on low heat till the spinach wilts. Switch off. Let cool.
Transfer the spinach mixture to a blender and blend to a puree. Transfer the mixture back to the same wok and add in the spice powders – cumin, red chilli (if using) and salt. Mix well and cook on low heat for about 5 – 7 minutes. Taste and adjust seasoning.
Tip in the pan fried paneer pieces. Stir in a tablespoon of butter. Switch off. Serve hot with parathas.
In a large bowl, whisk the flour, salt, chilli powder and cumin powder. Dump the grated radish and mix well. The radish has enough moisture to bind the flour together but you’ll need just some more. At this point add in the yogurt and bring together the dough. You may need to add a little water too to make a soft pliable dough. The dough tends to be on the stickier side. Knead well for about 10 minutes. Rest the dough for half an hour.
Pinch small lemon sized balls of dough. Flatten with your hand into a thick disc and dust well with flour. Use a rolling pin and roll out the dough into a not too thin circle.
Heat a griddle/tawa and when hot, place the paratha on the tawa. Wait for about half a minute and flip over. Drizzle butter or oil all around the paratha and smear some on the surface as well. Flip over and cook both sides till they brown spots appear on both sides and the parathas are cooked through. Transfer to a plate or hot case.
Repeat making parathas with the rest of the dough. Serve hot. These parathas stay soft even hours later. You could just reheat them on a griddle and serve.