🌟 Gluten-Free Indian Breakfast Feast: Stuffed Paratha & Spiced Tomato Curry (Masala Paneer)

Allergens

Dairy (Paneer) - Wheat (Gluten)

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/4 cup ghee (clarified butter)
• 1/2 tsp salt
• Water, as needed
• 1/2 cup crumbled paneer cheese
• 2 large tomatoes, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder (adjust to taste)
• Fresh coriander leaves, for garnish
• Salt, as needed

Instructions

1. In a large bowl, mix together the gluten free flour, salt, and half of the ghee. Add water gradually and knead until you have a smooth dough. Cover and let it rest for 30 minutes.
2. In another pan, heat remaining ghee and add cumin seeds. Once they sizzle, add onions, garlic, and ginger. Sauté until onions turn golden brown.
3. Add tomatoes, turmeric powder, coriander powder, garam masala, red chili powder, and salt to the pan. Cook on medium heat for about 10 minutes or until the mixture thickens into a gravy like consistency.
4. Stir in crumbled paneer cheese and cook for another 2 3 minutes. Remove from heat and set aside.
5. Divide the dough into equal portions and roll them into balls. On a lightly floured surface, roll out each ball into a thin paratha.
6. Place a portion of the spiced tomato curry in the center of one paratha, and fold it into a half moon shape, sealing the edges. Repeat for all parathas.
7. Heat a non stick pan or griddle (taw
8. On medium heat. Cook each stuffed paratha until golden brown spots appear on both sides and the paratha puffs up. Serve hot with the side of yogurt or pickle.

Chef’s Insight

The secret to flaky, layered parathas is to rest the dough and use a mix of ghee and flour while rolling them out.

Notes

This gluten-free Indian breakfast feast is perfect for those with dietary restrictions, offering a balance of flavors and textures.