Methi Paneer Paratha with Aloo Gobhi Sabji Salad and Dal Tadka

Ingredients

• Whole wheat flour 60 g
• Fresh methi leaves 30 g
• Paneer 50 g crumbled
• Potato 80 g diced
• Cauliflower 80 g florets
• Moong dal 40 g (dry)
• Onion 40 g
• Tomato 50 g
• Oil 8 g total
• Cumin, turmeric, chili, salt to taste

Preparation

1. Knead 60 g flour with chopped methi, salt and water; rest 10 min.
2. Stuff dough with crumbled paneer, roll and cook paratha on tawa with minimal oil.
3. Sauté potato and cauliflower with spices for light aloo gobhi sabji; cool slightly as salad-style side.
4. Pressure-cook moong dal with turmeric; temper with cumin, onion and tomato for dal tadka.
5. Plate hot paratha with sabji salad and dal.
6. Serve immediately.