“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
❶ Boil, peel, and grind 300g tomatoes into a puree.
❷ Cook the tomato puree with oil until it thickens, then stir in 10g of Butter Paneer Magic Mix.
❸ Add 125g fresh cream and crumbled paneer, and cook for 2-3 minutes. Set aside to cool.
❹ Make a soft dough with whole wheat flour, salt, and water. Rest for 15 minutes.
❺ Divide dough into balls, roll into discs, and stuff with the cooled filling. Seal and roll into parathas.
❻ Cook on a hot tawa with ghee until golden brown and crispy on both sides.
❼ Serve hot with yogurt, pickle, or raita.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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