Tricolour Paratha served with Tricolour subji | How to make Tricolour Paratha served with Tricolour subji

By Vaishali Trivedi  |  15th Aug 2016  |  
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  • Tricolour Paratha served with Tricolour subji, How to make Tricolour Paratha served with Tricolour subji
Tricolour Paratha served with Tricolour subjiby Vaishali Trivedi
  • Prep Time

    2

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

20

0





About Tricolour Paratha served with Tricolour subji Recipe

It was a coincidence I made Matar Paneer subji and my daughter said k it tiranga colour why dont you make tricolour paratha instead plain and i did so......its Jain Suji without garlic and onion and fresh soft homemade paneer.

Tricolour Paratha served with Tricolour subji is a delicious dish which is enjoyed by the people of every age group. The recipe by Vaishali Trivedi teaches how to make Tricolour Paratha served with Tricolour subji step by step in detail. This makes it easy to cook Tricolour Paratha served with Tricolour subji in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Tricolour Paratha served with Tricolour subji at home. This amazing and mouthwatering Tricolour Paratha served with Tricolour subji takes 120 minutes for the preparation and 20 minutes for cooking. The aroma of this Tricolour Paratha served with Tricolour subji is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Tricolour Paratha served with Tricolour subji is a good option for you. The flavour of Tricolour Paratha served with Tricolour subji is palatable and you will enjoy each and every bite of this. Try this Tricolour Paratha served with Tricolour subji and impress your family and friends.

Tricolour Paratha served with Tricolour subji

Ingredients to make Tricolour Paratha served with Tricolour subji

  • For paneer Sabji:
  • 1 litre milk
  • vinegar 1 tbsp
  • For Subji:
  • paneer made from 1 litre milk
  • matar - 1/2 cup, blanched
  • cream - 1/4 cup
  • cashews 6-8
  • melon seeds - 1 tbsp
  • Garam masala - 1 tsp
  • Red chili powder - 1 tsp or as per taste
  • Haldi/turmeric powder - 1/2 tsp
  • Kasoori methi - 1/4 tsp
  • salt to taste
  • Oil and ghee for tadka 2 tbsp
  • For Paratha:
  • wheat flour - 1 cup
  • maida - 1/2 cup
  • baking soda a pinch
  • Baking Powder - 1/2 tsp
  • oil - 1 tbsp
  • curd - 1/4 cup
  • salt to taste
  • spinach puree for green colour - 1/4 cup
  • haldi and chilli powder as needed for orange colour

How to make Tricolour Paratha served with Tricolour subji

  1. For Paneer: In a pan heat milk, when it rises add 1 tbsp vinegar and 1 tbsp water to it. Stir for a few seconds and turn off the flame.
  2. Drain the water using a sieve, lined with clean cotton cloth wash under tap water to remove the vinegar smell. Drain for a few seconds and take in a plate and mix with hand putting a little pressure.
  3. Transfer it to a cloth, keep under some weight for an hour and then refrigerate for another hour then remove the cloth. Cut into cubes and use as required.
  4. For the Subji: Make tomato puree by grinding the tomatoes with a little water. Keep aside, soak cashew and melon seeds in warm water for half an hour. Grind it later to get a smooth paste.
  5. Heat ghee and oil mixture in a pan. Add jeera when it splutter add tomato puree give a stir add salt and cook till raw smell of tomatoes is gone. (It will take a few minutes)
  6. Add turmeric, chilli powder, cashew and melon seeds paste. Cook for a minute.
  7. Adjust the water quantity. Add spices and adjust the salt. Add garam masala and kasoori methi.
  8. Add blanched matar, cook for a minute and adjust the consistency of the gravy. Add cream keep aside a tbsp for garnishing and lastly add paneer cubes, stir lightly and turn off the flame. Serve hot garnished with cream. Serve with paratha.
  9. For Paratha:
  10. In a vessel sieve together both flours, salt, baking soda and baking powder. Add oil, curd and mix well. Make three equal parts. To one part add haldi and chilli powder and make a dough using water and to the second part add spinach puree and make a dough using water if needed. Make a simple dough with water for the third part. Keep aside all three covered with wet cloth for an hour.
  11. Grease your hands and grease all the three doughs well, make 8 balls of each. Heat the tawa and take one ball of each colour. Keep on one another and make a ball and roll the paratha round or oval in shape.
  12. Cook on a tawa using butter or you can cook in a tandoor or stick it to a tawa using water and invert the tawa on the gas to cook paratha on flame, apply butter and serve hot with subji.

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