Drain & Grind the Palak to a fine Purée
Heat Ghee & Butter in a pan/wok, add in the Cumin Seeds, Bay Leaves & Dry Red Chillies & sauté for a moment and then, add in the Ginger-Garlic paste & sauté until Golden Brown
Add in the Onions & salt & sauté until Light Golden Brown in colour, add in the turmeric & red chilli powder & the tomatoes/ purée, sauté & mix until well combined
Now, add in the Garam Masala Powder & Sugar & give a nice mix and pour in the Palak Purée & sauté well...Add in about 1/2 cuppa warm water & mix well
Boil on high flame for 3-5 mins. Now, add in the Paneer & mix gently & reducing the flame from high to medium-low & putting the cover- Allow it to cook for about another 2-3 mins time, until all the flavours are well incorporated into the paneer as well
Our Paalak Paneer is absolutely ready to serve now- Garnish it with the Fresh Cream Happy Cooking !!!
For the Lachha Paratha: Sift all the different kinds of Flours, Suji, Salt & Sugar and Mix well with a spoon or hands & then, knead it well to a dough- using 1 Cuppa Lukewarm Water
Cover & rest it for about 15/20 mins time. Knead it well again & make 8 round, medium shaped balls from the dough
Mix both the butter & ghee in a separate bowl, grease the rolling boar/platform, coat it with the ghee-oil mixture, roll out each dough- about 7/8 inches in diameter or as thin as possible
With a pairing knife cut it into thin strips, apply a bit of the ghee-oil mixture on it & lift it from the platform & roll it in a big roundel in order to form a bun-like shape (as how we do form a cinnamon roll)- repeat this, with all the 8 dough portions and refrigerate the same for an hour
Then, take it out from the fridge and flatten it's surface by applying a bit of that ghee-oil mixture and by tapping it into a flatter round surface with the hands & fingers ultimately, shaping it like a Paratha & then fry them one one
Grease a frying pan/tawa for frying the Parathas & fry it as we normally do while frying any normal parathas- we’ll see that when done the fine layers or what we call the lachas, can very well be seen as they seem to separate quite easily and looks absolutely fab
Our foods are about to jump onto our platters to kickstart our hunger to the T
