As the temperature drops during winter a specific kind of magic happens in the Indian kitchens. The markets fills with bright and sweet green peas and any one familier with Bengali cusines signals one thing, motorsutir paratha(green peas paratha) is here.

If you are looking for a perfect festive lunch or weekend breakfast then look no further, it is not just a flatbread but rather an experience. Pair these stuffed parathas with a rich and spicy aloo dum(potato curry).

I will share you a fail proof traditional home method in this post which solves the biggest problem, filling bursting out.

Authentic Motorshutir Paratha & Aloor Dum Recipe | Best Bengali Winter Breakfast

Why this recipe works 

It happens sometimes, you spend time making a delicious pea filling but as you put the rolling pin to the dough, the filling comes out from the sides or when you prepare aloo dum but the potatoes stay bland from the inside despite a rich gravy outside.

This recipe uses two specific techniques to overcome the two problems:

■ The besan binder: by just adding a teaspoon of besan(gram flour) to the wet pea filling while cooking, we bind the excess water creating a cohesive filling that spreads evenly inside the dough.

■ The prick and boil method: for the aloo dum we just do not boil the potatoes but rather we first prick the potatoes before boiling with salt and turmeric to ensure that all flavours penetrates deep into the potatoes. And every bite fells flavourful, nor just from outside.

Ingredients needed

■ For motorsutir paratha dough

• Wheat flour(Atta): 2 cups with a mix for a wholesome paratha
• All purpose flour(Maida): 1 cup, this provides elasticity so the dough will stretch without breaking.
• Ajwain(Carom Seeds): ½  tsp, aids in digestion
• Salt and sugar for taste
• 1 tbsp oil for kneading
• Water as needed 
• Ghee for frying

■ For motorsutir paratha filling

• Green peas: 2 cups (fresh is best, frozen works too)
• Ginger: 1 inch piece 
• Green chilies: 2 - 3 
• 1 tbsp mustard oil 
• Hing(Asafoetida): a pinch, essential for authentic taste
• Cumin seeds: ½ tsp
• Besan(gram flour): 1 tsp
• Salt 
• Black salt(Bit noon)
• Black pepper powder

■ For aloo dum recipe

• Potatoes: 5 - 6 medium sized
• Cumin seeds 
• Dry red chilies 
• Bay leaves
• Ginger and green chilies paste 
• Tomatoes: 1 large, chopped
• Green peas: a handful for garnish and texture
• Salt 
• Turmeric
• Kashmiri red chilli powder 
• Coriander powder 
• Garam masala 
• Sugar: ½ tsp to balance the tomatoes
• Mustard oil and ghee

Step by step recipe guide 

■ Part 1: Making perfect peas filling 

Step 1: Blend the raw ingredients 

1. Take green peas, chopped ginger and green chilies with a splash of water into a mixer jar.

Blending green peas, ginger and green chilies

2. Blend the raw ingredients into a smooth paste , not too watery nor too hard.

Blended green peas

Step 2: Cook the paste

1. Heat some mustard oil in a pan.

Heating mustard oil

2. Once the oil is warm add a pinch of hing alongwith cumin seeds, tamper them for some seconds.

Frying hing and cumin seeds

3. The aroma of fried hing gives signature scent to the dish.

4. Now pour the pea paste into the pan.

Pour the peas paste

Step 3: Seasoning and binding

1. Stir the paste continuously and add salt.

Stir and add salt

2. Now add black salt and black pepper. 

3. Add 1 tsp of besan keep stirring on medium heat, the raw smell of peas will disappear and moisture will be evamporated.

Adding besan to the peas mixture

4. Now add coriander leaves into the filling and cook with the green peas.

Adding together coriander leaves

4. When the mixture stops sticking to the pan and comes out as a lump then understand that the filling is ready, separe it from the pan.

Prepared green peas filling

■ Part 2: Preparing the dough

Step 1: Mix the different flours

1. In a large bowl combine together the wheat flour(Atta) and all purpose flour(Maida) in 2:1 ratio.

Combine flours for the paratha

2. This combination gives a perfect texture to the parathas.

Step 2: Seasoning the flour

1. Add salt, sugar and Ajwain crushed between your palms to the flour.

Adding salt, sugar and Ajwain

2. Add a tablespoon of oil into the flour and mix it with your fingers.

3. Now knead the flour, gradually add water and create a soft and smooth dough softer then puri but harder than roti dough.

Knead into a smooth dough

4. Coat the dough with a little oil and cover and rest it for 10 minutes.

■ Part 3: Assembly and Frying

Step 1: Stuffing the paratha 

1. Break a small ball using your thumbs from the dough and shape it into a small bowl.

Shape the balls into a flattened bowl shape

2. Now place a generous amount of the cooled pea filling inside it and seal it by bringing the edges together.

Put a small ball of filling in the dough and seal it

3. Pinch of any excess dough at the top and flatten it gently.

Step 2: Rolling the parathas

1. Place the ball on the rolling board and sprinkle dry flour.

2. Roll each paratha gently without pressing too hard, let the rolling pin glide over the dough.

Rolled parathas

3. If you see air bubbles it means the parathas will puff up.

Step 3: Frying the parathas

1. Heat a tawa and then place the rolled paratha on it, flip after 30 seconds.

Frying the parathas from both sides

2. Fry both sides with a teaspoon of ghee until both sides have light brown spots.

Prepare parathas

■ Part 4: the Spicy Aloor Dum

Step 1: Prepare the potatoes

1. First peel the potatoes and wash them.

2. Now take a fork and prick them all over, this creates tiny channels allowing spices to enter.

3. Place the potatoes in the pressure cooker with water, salt and turmeric, and then cook for 3-4 whistles.

Boil potatoes with water, salt and turmeric

4. They should be soft but hold their shape.

Step 2: Fry the Potatoes

1. Drain the water from the boiled potatoes. 

Boiled potatoes

2. Heat mustard oil in a pan and lightly fry the potatoes until they develop a golden colour.

3. Remove the fried potatoes and set aside.

Fried potatoes for aloor dum

Step 3: Preparing the masala base

1. In the same oil add a tablespoon of ghee.

2. Add bay leafs, dry red chilies and cumin seeds and fry it.

Adding dry red chilies, bay leaf and cumin seeds in hot oil

3. Add ginger and green chilies crushed and sauté for a minute.

Add crushed ginger and green chilies

4. Add chopped tomatoes into the pan.

5. Add some salt, turmeric powder and red chili powder with some water and cook until the tomatoes get soften.

Cooking tomatoes and powdered spices

Step 4: Simmer the recipe gravy 

1. Once the tomatoes are softened add the cashew paste.

Add cashews paste to softened tomatoes

2. Sauté until the oil get separated from the spices. Mix together the coriander powder

Adding coriander powder

3. Add a handful of green peas and the fried potatoes.

Adding green peas and fried potatoes

4. Add sugar which is crucial for balancing the sour tomatoes, mix well and add a little water. 

5. Cover the pan and let it simmer on low heat for 5 - 7 minutes.

Simmering the recipe

6. Garnish with garam masala if you are desired.

Prepared aloor dum

Pro tips for successful recipe

1. Cooling is mandatory: never stuff hot filling into the dough as it will melt the dough causing it to tear instantly, the filling must be in room temperature.

2. The sugar rule: you may want to skip the sugar thinking it is unhealthy but in Bengali cooking it is used as a flavour enhancer balancing the acidity and heat of the dish.

3. Mustard oil matters: Try to use mustard oil for filling and the curry base, it provides a flavour that refined oil simply cannot match. But for frying the parathas Ghee is king.

Other recipes

1. Rich and creamy carrot rasmalai

2.  Delicious Paneer pulao recipe

3. Irresistible soya pulao recipe

4. Easy jackfruit cutlet recipe

Serving Suggestions: How to Create the Perfect Plate

1. The bengali breakfast trio: this is the gold standard for a winter Sunday morning. Stack 2-3 hot Motorshutir Parathas with a side of the Spicy Aloor Dum alongwith with a sweet serving.

2. The ligh and tangy option: if you want a cut between the fried potatoes and spicy potatoes you can serve with a side of cucumber raita or fresh curd or a spoon of sweet mango pickle.

3. The tea time snack: serve a single hot paratha rolled up like a wrap with a steaming cup of tea which complements the parathas.

4. Platting tips for wow factor: garnish the aloo dum with fresh coriander leaves before serving,  brush some extra ghee on the top of stacked parathas with a side of fresh salad.

Authentic Motorshutir Paratha & Aloor Dum Recipe | Best Bengali Winter Breakfast

Health benefits of the recipe

 This recipe brings a surprising amount of nutrition to the table, due to its star ingredient which is green peas:

1. High in plant based protein: green peas are best in vegan protein, which is a major reason why they are so filling. A cup of green peas contains a significant amount of protein.

2. Rich in fiber: fiber is essential for gut health and blood sugar, the high fiber content in this recipe prevents sharp blood sugar spikes.

3. Loaded with Vitamins: peas are packed with Vitamin K, vitamin C and B vitamins which helps convert food into energy.

4. Antioxidant Powerhouse: they contain antioxidants like carotenoids and flavonoids which reduces inflammation and supports heart health.

Frequently Asked Questions (FAQs)

Can I make the filling in advance?

Absolutely, indeed the filling often tastes better next day as the spices mature, also you can make the green pea stuffing and store it in an airtight container for upto 3 days. Then you can bring before cooking.

 If you have grew up in a household where  winter meant one thing, gajar halwa, you are not alone. The arrival of those vibrant red carrots at the market signals the warm, cozy winter evenings with warm desserts.

But what if i tell you that there is a lighter, creamier and visually stunning apart from the gajar ka halwa.Try carrot rasmalai(gajar rasmalai).

Rich and Creamy Carrot Rasmalai for Festivals | Easy Rasmalai Recipe for Beginners

Carrot rasmalai 

This unique dessert is a delightful twist on the traditional rasmalai, here instead of soft cheesy balls we use carrots and semolina to make soft and melt in mouth dumplings dipped in a thickened cardamom-scented milk. The best part is that it uses a clever hack to achieve a pinkish orange hue without a drop of artificial colour.

Why you will love this recipe 

■ A feast for the eyes: the natural pigment of the carrots give a beautiful orange hue to the milk that looks festive.

■ Unique texture: traditional rasmalai can sometimes become rubbery if overcooked, but the addition of semolina ensures these balls remain soft and spongy.

■ Winter special: specially it utilizes sweet red carrots which are peak in sweetness and nutrition during winter months.

■ No extra efforts: you do not need to make cheese balls from scratch or worry about kneading dough for hours, this recipe is forgiving and beginner friendly.

Ingredients needed

To get the perfect texture and taste, let us look the ingredients.

● 2 medium sized carrots: peel and slice into rounds.

● ½ cup liquid milk: used for grinding the carrots into a smooth paste.

● 750ml - 1 litre full milk: for the malai 

● ½ cup fine semolina: acting as a binding agent for the carrot balls.

● 1 tsp of ghee: adds a nutty aroma and prevents the carrot dough from sticking to bottom of pan.

● Sugar

● Cardamom powder: for that signature Indian dessert aroma.

Step by step recipe guide

Step 1: the start phase 

1. Start by washing, peeling and slicing carrots into rounds.

2. Put the carrots into blender with ½ cup liquid milk and blend until smooth paste.

Blending carrots with milk

3. Take out 2 teaspoon of raw carrot paste and set it aside, which we will put in boiling milk to get a creamy orange colour.

Prepared carrot paste

Step 2: making the carrot dough

1. Heat a deep pan or kadai and add 1 tsp of ghee.

Adding ghee

2. Once the ghee melts add 1 tsp of sugar directly. This process slightly caramelizes the sugar  for deepen flavour.

Adding sugar to ghee

3. Pour the remaining carrot paste into the pan and cook for a minute.

Cooking the remaining carrot paste

4. Now add ½ cup of semolina and stir continuously, the mixture will absorb moisture rapidly.

Adding the semolina and cooking with the carrot paste

5. The dough should become thick and start pulling away cleanly from sides of the pan.

6. Once it forms a lump and does not stick, take it from the heat and into a plate, let it cool slightly.

Cooling the prepared carrot dough

Step 3: rolling and steaming

1. Once the dough enough to handle then grease your palms with oil.

2. Knead the dough slightly then pinch off small portions to roll into balls crackfree and smooth.

Making carrot balls from the dough

3. Take a perforated plate and brush some oil and place it upon boiling water.

4. Now place the carrot balls on the plate and cover with a lid and steam for 5 minutes.

Steaming the prepared carrot balls

5. This step ensures that the shape of the balls remain intact and do not disintegrate in the milk.

Step 4: preparing the thickened milk

1. Take a heavy bottomed pan and pour the full milk and start boiling, let it simmer until it thickens slightly.

Heating the milk to thicken it

2. Now add the carrot paste reserved earlier into the boiling milk it will transform the milk to a beautiful creamy pinkish orange colour.

Adding the reserved carrot paste to the reducing milk

3. Add ½ cup of sugar and a pinch of cardamom powder to the milk.

Adding sugar and cardamom powder to the milk

Step 5: the final dip 

1. Once the milk turns creamy and sugar is dissolved, lower the heat to gentle and drop the steamed carrot balls into the milk.

When milk is creamy add the steamed carrot balls into the milk

2. Let the balls sit in the hot milk and cover it, simmer it gently for few minutes.

3. The balls will swell up as they are soaked in the milk and would float on the surface.

The balls will float on the surface when ready

4. Turn off the heat and let it rest, the longer, the better it tastes.

Tips for pro taste

● Do not skip steaming: Steaming ensures that the protein in the semolina gets set ensuring that they hold their shape perfectly.

● Release dough test: when cooking the carrot dough ensure that it must get released from the pan entirely, it will stick if too wet and if crumbling it is too dry.

● Oiling hands: Oiling the palms ensure you get smooth, round balls without cracks as the dough can be sticky, the cradcks may cause the balls to break apart when soaked.

● Natural colour: The carrot paste when added to the milk, it acts as a game changer giving a gourmet colour to the thickened milk.

Serving carrot rasmalai

1. As the dessert is versatile you can serve it warm, fresh off the stove which is comforting in winter.

2. As traditional rasmalai it tastes best if it is refrigerated for 2-3 hours, let the milk gets thickened giving it a wonderful taste.

Rich and Creamy Carrot Rasmalai for Festivals | Easy Rasmalai Recipe for Beginners

Storing the leftovers

● Store in an airtight container and refrigerate it which can be kept for upto 3 days.

Health benefits 

While this is a dessert but the ingredients pack a surprisingly nutrients.

1. The power of red carrots: red carrots are rich in lycopens, the same contained in tomatoes, it is a antioxidant associated with improved heart health and reduce cancer risk. It also contains carotene.

2. Semolina for sustained energy: Semolina is high in protein and fiber, which helps to keep full longer. It is also a great source of iron, magnesium and minerals supporting RBCs production and heart health.

3. Ghee, the golden fat: ghee is rich in butyric acid, which is a short-chain fatty acid promoting gut health and fights inflammation, also aids in absorption of fat soluble vitamins in carrot and milk.

FAQs 

Can i use orange carrots if i can't find red ones?

Yes, absolutely. Orange carrots are available year round and rich in vitamin A and lutein but are less sweet than red carrots, so you have to add more sugar to the dough.

 It is truly magical about how fragrant basmati rice, cubes of paneer and carefully balanced spices can be mingled together into a single dish. If you want a restaurant style paneer pulao to impress visitors and family follow this fullproff guide which brings together the warmth of homemade comfort food with a refined touch.

A well cooked paneer pulao is more than just a simple rice and paneer dish, it is a symbol of textures and flavours. From nutty and sweet taste of cashews and raisins to spicy tone of cumin, dry red chilies and garam masala, this recipe guarantees a simple and festive food plate.

Authentic spiced paneer pulao: your new favorite fluffy rice dish

Why you will love this paneer pulao 

If you are on the mind to make paneer pulao at your home, here are reasons why you will love this recipe:

1. Restaurant style experience: this recipe provides the flavour and aroma you know and love without any complicated steps.

2. Protein Packed vegetarian dish: paneer is a great source of vegetarian protein paired with energy boosting basmati rice and potatoes alongwith cashews and raisins.

3. Perfect for occasions or weeknight dinner: Serve it during occasions or on a busy day when you want nutrition and taste.

4. Customizable and family friendly: this recipe is customizable and suits different needs, adaptable for any household.

5. Make ahead: like most pulao recipes, it can be reheated beautifully for second serving.

Ingredients needed 

Quality of ingredients matter, let us see what are the ingredients.

Main ingredients

 ● 200 g of paneer, homemade or from the market

● 1.5 cups long grained fragrant basmati rice 

● 4 medium sized potatoes

Spices & Aromatics 

● 1 tablespoon of grated ginger

● 3-4 green chilies 

● Whole garam masala 

● 2 teaspoon Cumin seeds

● 2 bay leaves 

Colour and flavour boosters 

● ¼ teaspoon turmeric powder 

● ½ teaspoon cumin powder 

● ½ teaspoon coriander powder 

● ½ teaspoon red chili powder 

● Salt to taste

● Sugar to taste 

More ingredients 

● Cashews and raisins 

● 2 tablespoon mustard oil 

● 1 teaspoon ghee

Preparation method with steps 

Follow these detailed steps to prepare this aromatic and fluffy paneer pulao recipe:

Step 1: preparing the main ingredients 

● Wash 1.5 cups basmati rice under running water and then soak them in water for at least for an hour.

● Take 3 cut pieces of ginger 2-3 slited green chilies(as per taste) and 1 tsp of cumin seeds, make  a paste with these ingredients and keep aside.

● Finally cube 200 grams of paneer and halve 4 potatoes, set them aside.

Cubed 200g paneer

Step 2: Frying for flavour 

● Heat 1.5 tablespoon of mustard oil in a pan over medium flame.

Heating oil for frying

● Lightly fry some cashews and some raisins and set them aside.

Frying the cashews and raisins

● Fry the paneer cubes until evenly golden from the sides. 

Frying the paneer cubes

● Lastly fry the potato cubes evenly from both sides.

Frying the potatoes

Step 3: Tampering the spices

● Add the teaspoon more oil if needed after frying. 

● Add two dry red chilies, two bay leafs, cumin seeds and dry garam masala(cinnamon, cardamom and cloves) into the oil and sizzle for some seconds.

Frying dry red chilies, bay leaves, cumin seeds and solid garam masala

● Now add the ginger and green chilies paste made earlier and sauté until the raw aroma fades away.

Add and cook the ginger, green chilies and cumin seeds

Step 4: Build the flavour 

● Sprinkle in ¼ tsp turmeric powder, ½ tsp cumin powder and coriander powder, ½ tsp red chili powder, salt to taste add some water stir well together and let it cook covered.

Adding and cooking the powdered spices with salt and some water

● Open the cover and add the soaked, drained rice and gently toss with the cooked spices and coat the rice.

Cooking the basmati rice with the cooked spices

● Add the fried potatoes and mix carefully with the rice.

Adding the fried potatoes and cooking with the rice

Step 5: Cook the pulao 

● pour in three cups of water to the pulao.

Add 3 cups water to cook the rice and potatoes (1:2 ratio)

● Let the pulao boil after covering with a lid for about 12-15 minutes until all the water is absorbed and the rice becomes tender.

● Midway the boiling open the lid and add fried paneer cubes, fried cashews and raisins, 2 green chilies and some sugar, mix together with the boiling pulao carefully.

Add the fried paneer cashews and raisins, green chilies and sugar

Step 6: Final Touches 

● Once done drizzle a tablespoon of ghee over the hot pulao for aroma.

● Let the paneer pulao rest for 5 minutes covered before fluffing with a fork and serving.

Authentic spiced paneer pulao: your new favorite fluffy rice dish

Pro Tips for Perfect paneer pulao 

1. Always soak and drain the basmati rice before cooking to achieve fluffy and non sticky grains.

2. Use fresh paneer and fry the paneer to help to retain its shape and texture.

3. Temper the spices perfectly and avoid getting them burned for a balanced flavour.

4. Cook on a low flame to prevent rice from sticking to the bottom and allow flavours to infuse together.

5. Let the pulao rest with cover after cooking to help rice grains get set.

Other recipes

• Soya Pulao 

• Jackfruit Cutlet 

• Suji Upma recipe

Variations to try 

● Vegan version: if you want the pulao to be vegan replace paneer with tofu and ghee with vegetable oil.

● Paneer veg pulao: Include more veggies like green peas, carrots, baby corn or bell peppers to bulk up the dish.

● Mughal flavour: You can add saffron soaked in warm milk with few drops of rose or kewra water at end.

● Add more green chillies or red chili powder according to taste to get a different and spicy paneer pulao.

● You can also add extra nuts such as pistachios and almonds for a different flavour.

Serving Suggestions 

Restaurant style paneer pulao is versatile and pairs well with:

● Cucumber raita: A cooling curd based side serving.

● Pickle(Achaar): Add a spicy and tangy contrast with the paneer pulao.

● Vegetable curry or dal: Curries like chana masala, dal makhani for a wholesome meal.

● Fresh salad: sliced onions, cucumbers, tomatoes with a sprinkle of lemon juice.

● Papad or a light gravy.

Authentic spiced paneer pulao: your new favorite fluffy rice dish

Health benefits of paneer pulao 

1. High quality protein source: paneer is rich in protein essential for muscle repair and growth making this pulao nutritious.

2. Balanced energy: Basmati rice provides complex carbohydrates that offer energy.

3. Rich in micronutrients: spices like turmeric, cumin and cardamom have antioxidants and anti-inflammatory properties.

4. Digestive aid: Spices such as ginger and cumin help in digestion and prevent bloating.

5. Heart healthy fats: when cooked with mustard oil and light ghee offers unsaturated fats beneficial for heart health.

6. Nutrient dense: nuts like cashews provide healthy fats, minerals and vitamins adding to nutritional profile.

Cooking the Paneer pulao ensures fresh ingredients and balanced seasonings without excess oil.

Conclusion 

This paneer pulao is a perfect blend of aroma, taste and nutrition. Whether to impress guests or prepare a festive meal or enjoy a comforting dinner after a busy day this recipe delivers exceptional flavours.

With the handy tips and variations shared here,  it can be customized in every level and customize to their needs. Serve it alongside with cooling raita or tangy pickles to complete a wholesome meal.

Try this recipe today and enjoy the wonderful journey of flavours and share your experience in comments.

Frequently asked questions 

Can this paneer pulao made vegan?

Absolutely you can replace paneer with tofu and plant based oil instead of ghee add coconut cream.