Mouthwatering Pakistani Vegetarian Breakfast Feast: Aromatic Shakarpara Paratha with Creamy Matter Paneer

Allergens

Milk (in paneer), Tree nuts (cashew cream)

Ingredients

• For Shakarpara Paratha: All
• purpose flour (maida)
• 2 cups Ghee or unsalted butter
• 1/4 cup + for frying Sugar
• 1/4 cup Cardamom powder
• 1/2 tsp Salt
• 1/4 tsp
• For Matter Paneer: Paneer (cottage cheese)
• 200g, cubed Onion
• 1 large, finely chopped Tomatoes
• 2 medium, diced Green chilies
• 2, finely chopped Ginger
• garlic paste
• 1 tbsp Turmeric powder
• 1/4 tsp Coriander powder
• 1 tsp Red chili powder
• 1/2 tsp Cumin powder
• 1/2 tsp Garam masala
• 1/4 tsp Salt
• to taste Cashew cream
• 1/4 cup Heavy cream
• 2 tbsp (optional) Fresh coriander leaves
• for garnish

Instructions

1. For Shakarpara Paratha:
2. Combine all purpose flour, sugar, cardamom powder, and salt in a large bowl. Gradually add water and ghee to form a soft dough. Cover and let it rest for 30 minutes. Divide the dough into equal portions and roll out thin flatbreads. Cook them on a hot griddle with ghee until golden brown. For Matter Paneer:
3. In a pan, heat oil and sauté onions until they turn translucent. Add ginger garlic paste and chopped green chilies. Sauté for another minute.
4. Add diced tomatoes and cook until the mixture becomes a smooth paste.
5. Mix in turmeric powder, coriander powder, red chili powder, cumin powder, garam masala, salt, and crumbled paneer. Cook for 5 6 minutes on low heat.
6. Stir in cashew cream and heavy cream (if using). Simmer for another 2 minutes until the sauce thickens. Garnish with fresh coriander leaves before serving.

Chef’s Insight

The balance of flavors in this Pakistani breakfast is unmatched, making it a perfect weekend brunch option.

Notes

Adjust the heat level according to your preference by adding more or less green chilies.