Stuffed paratha and butter masala paneer

Ingredients

• 4-5 boiled potatoes
• 1 1/2 cup wheat flour
• as needed Water for kneading dough
• Handful finely chopped coriander leaves
• 2 finely chopped green chilies
• 1 medium finely chopped onions
• To taste Salt
• 1/2 tsp amchur(dry mango) powder
• 1/2 tsp cumin seeds
• 1/2 tsp Dhaniya (Coriander)powder
• 1/2 tsp Garam masala
• 1/2 tsp fennel seeds
• As needed Oil for roasting
• as needed grated paneer for garnishing
• 4 tsp butter
• 200 gram paneer cut into cubes
• 2-3 onion chopped
• 1 inch ginger
• 1 red chilli
• 2-3 garlic cloves
• 3-4 chopped tomatoes
• to taste salt
• 1/2 tsp Turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp Chat masala
• 1/2 tsp garam masala
• 1/4 tsp nut meg powder
• 1 tsp Butter
• 1 tsp oil
• as needed Water
• 1/2 tsp sugar
• 1 tsp jeera/cumin seeds
• 2 tsp finely chopped coriander leaves for garnishing
• 1 tsp fresh cream

Steps

1. In a large bowl, knead wheat flour and as much water as required into a soft dough and set aside.
2. In another large bowl, mash the potatoes properly, then mix well with chopped onion, chillies, coriander, all dry spices and salt.
3. Knead the dough again and make small balls. Roll one ball, put some potato stuffing on it and seal tightly and properly.
4. Flatten, dust with flour and roll gently. Heat a tawa meanwhile and cook the rolled paratha on both sides until golden brown. Flip and spread oil over the top surface.
5. Repeat for all the parathas and serve hot with butter masala paneer and sweets.
6. For the masala paneer, heat oil in a kadai and add jeera and chopped ginger and garlic. Saute for a few minutes, then add onion and tomatoes and saute again over high heat. Add salt and cook.
7. Cool the tomato-onion masala and make a fine paste. Reheat a kadai with butter and oil, add jeera, then the paste and saute for a few minutes.
8. Add all the mixed spices and sugar and saute well. Add paneer cubes and water, adjusting the water quantity.
9. Boil for a few minutes more, turn off the gas and serve hot with coriander and fresh cream.