Aloo Paratha & Mutter Paneer

Punjab is a northern state of India. Their cuisine is well known worldwide for their tandoori items (mostly for non-veg tandoori chicken) or Nan; vegetarian dishes like mutter paneer, parathas, lassi are trademarks too. Foreign people associates Punjab food as Indian Food: Indian eats Nan, Tandoori, etc..
Paratha is an Indian flatbread, made with wheat flour. It could be stuffed with any vegetables of your like. Better and easy way to eat wheat and vegetables together. Roll the dough first, place the stuffing and close the edges firmly and roll it gently without giving any pressure! Voila, you have a tasty stuffing parathas.
I made this aloo parathas (Poatato stuffed flat bread) and muttar paneer (Peas & cottage chesse curry) for the RCI event hosted by Cooking Station. Let the SINNDIAN (Singapore Indian- I guess) enjoyed my Punjab treat!

To Make Aloo Paratha

Prepare the dough:

Wheat or atta: 1 cup
water: 1/2 cup
salt: 1/2 tsp
Oil: 1 tsp

Mix first dry ingredients and add water and make a soft dough.

To make the aloo stuffing

Prepare the stuffing
Potato: 2 medium
chilli powder: 1/2 tsp
Turmeric: 1/4 tsp
Garam masala: 1/2 tsp
Salt: 1/4 tsp or according your taste

Boil the potatoes and mash the potatoes and mix all the dry ingredients.

Method to make the parathas

Note: If u have trouble check out my coconut poli slide show, the steps are the same.

Make small ball out of the dough & the potato stuffing. Roll the dough first and shape the potato stuffing like ball and keep in middle. Close the edges firmly around the stuffing and roll gently without giving any pressure.
Heat a pan, fry the parathas at medium heat. Turn once it starts browning one side and smear little oil or ghee.
Aloo parathas are ready to be eaten.

To make The mutter paneer:

Paneer: 1 cup or 15 pieces
Mutter/frozen peas: 1 cup
Onion: 1 diced
Chilli powder: 1 tsp
Coriander powder: 2 tsp
Salt: per your taste

To be grinded
tomatoes: 3 medium
ginger: small piece or 1 tsp grated
Green chillis: 3

Seasoning:
Bay leave: 1
Cloves: 2
Cinnamon: 1/2 stick
Oil: 1 tsp

Grind the above ingredient first. Start a pot with oil and throw the seasoning, add the onion next. Fry until they turn transparent. Now add the tomato puree mixture and the masalas (chili powd and coriander powder) , fry for 5 minutes , once the raw masala smell goes away. Add the peas and paneer, and adjust the salt, pour some water about 1/2 cup and make the gravy little thinner. Simmer the stove and cook another 5 or 8 min. The mutter paneer is ready to be served with rice or roti.