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Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, nawabi veg musallam with laccha paratha tart. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Nawabi veg musallam with laccha paratha tart is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Nawabi veg musallam with laccha paratha tart is something that I’ve loved my whole life. They’re nice and they look wonderful.

Must try 😍 Happy cooking, Enjoy eating, cooking made easy !! For more easy and tasty recipes please subscribe. A Hyderabadi curry which is perfect with laccha paratha.

To get started with this recipe, we have to first prepare a few ingredients. You can have nawabi veg musallam with laccha paratha tart using 43 ingredients and 50 steps. Here is how you can achieve it.

The ingredients needed to make Nawabi veg musallam with laccha paratha tart:

1. Prepare For Govi Musallam
2. Make ready 400 gm Cauliflower florets
3. Make ready 2 big Onion (paste)
4. Get 1 teaspoon Ginger-Garlic paste
5. Take 1 big Tomato
6. Take 2 cups Butternut squash/red pumpkin slices
7. Make ready 1/2 cup fresh Cream
8. Make ready 7-8 Cashew nuts
9. Prepare 1/2 cup Milk
10. Make ready 1 cup cooking Oil
11. Prepare 1 teaspoon Coriander powder
12. Prepare 1 teaspoon Garam masala powder(homemade)
13. Prepare 1 teaspoon Kashmiri red chilli powder
14. Make ready 1/2 teaspoon Sugar
15. Make ready To taste Salt
16. Get As required Coriander leaves
17. Make ready For the accompaniment Sauce
18. Take 1/2 cup roasted butternut squash puree
19. Prepare 1/4 th cup fresh Cream
20. Take To taste Salt and Sugar
21. Get 1/2 teaspoon Chilli flakes
22. Get For the laccha paratha
23. Get 1 cup All-purpose flour
24. Take 1 cup Wheat flour
25. Get 1 large Egg
26. Prepare 3 tablespoon Ghee
27. Get 1 tablespoon Milk
28. Get 1 teaspoon Sugar
29. Get 1/2 teaspoon Salt
30. Make ready As required Room temperature Water to knead the dough
31. Prepare 1 cup dry beans to blind bake the tart
32. Take For the tart crust(top)
33. Make ready 1 big boiled Potato
34. Prepare 1/4 th cup homemade Chena or Paneer
35. Make ready 2 tablespoon Cream
36. Take 1 pinch Salt
37. Make ready 1/2 teaspoon Chilli flakes
38. Take 1 pinch Kasuri methi
39. Make ready For top most layer
40. Make ready 1 cup grated Mozzarella cheese
41. Make ready 1 teaspoon Breadcrumbs
42. Make ready 1/4 th teaspoon red chilli powder to sprinkle
43. Prepare 1/4 th teaspoon Kasuri methi

Preparing Lachha Paratha (Laccha Paratha), a multi layered shallow fried north Indian flat bread, is an epitome of cooking art which tells us how one can make delicious and tempting food from common unassuming ingredients by just deploying a new technique in its preparation. Give this lip smacking Pudina Lehsun Laccha Paratha a try and serve it along with Punjabi Kadhi Pakora Recipe & Achari Paneer for a perfect weekend lunch or dinner. The addition of fresh mint leaves, chopped garlic and green chillies add to the the twist of taste to the paratha. Lachha paratha or lachedar paratha is a layered flat bread prepared with wheat flour.

Steps to make Nawabi veg musallam with laccha paratha tart:

1. Cut cauliflower into small florets.
2. Boil sufficient water, remove from flame and immerse cauliflower florets in boiling water for 10 to 15 minutes.
3. Drain and then shallow fry the florets in 1/2 cup of oil into light golden brown.
4. In the same oil fry the cashews into light golden brown. With little water make a paste.
5. In a none stick pan dry roast the thinly sliced red pumpkin/butternut squash until they are charred.
6. With 1/2 cup of milk make a smooth puree with the charred pumpkin.
7. Make tomato puree, onion paste and ginger garlic paste.
8. Add 3 tablespoon of oil in a big pan.
9. Saute onion paste in hot oil for 2-3 minutes. - Then add ginger garlic paste and saute until raw smell goes off.
10. Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala powder.
11. Mix well to incorporate and add tomato puree, cashew paste(keep 1 tablespoon of paste aside for the sauce) and 1/2 of the roasted pumpkin puree.
12. Stir well to mix everything, add salt and sugar.
13. Add little water, cover and cook in medium low heat for 5-6 minutes.
14. Next add the fried cauliflower florets, stir to coat the gravy well to the florets.
15. Cover and cook in medium heat so that all the flavours of musallam gravy incorporates to the veggies.
16. After 5-6 minutes of cooking, add 1/2 cup of cream, mix lightly, check the seasoning, sprinkle coriander leaves and remove from heat.
17. Rich govi musallam is ready now. Keep aside.
18. For the creamy sauce, in a pan add the remaining pumpkin puree, cashew paste, and 1/2 cup of water.
19. Mix well and bring to boil.Add salt, sugar, chilli flakes and kasuri methi.
20. Mix well and lastly add cream.
21. Give a quick stir and the creamy delicious sauce is ready.
22. For the laccha paratha take 1 cup of all-purpose flour and 1 cup of wheat flour to a dish.
23. Add salt and sugar and mix well.
24. Make a hole in the centre, add 1 egg, 1 tablespoon of milk, 3 tablespoons of ghee and mix.
25. With the help of water make a crumbly soft dough.
26. Cover and keep aside for 1/2 an hour.
27. Take a tart or pie dish of medium size(you can make small tarts for individual servings) and grease with little oil.
28. After resting time take out the dough, knead again for a minute and divide the dough into 2 parts.
29. Take one portion and roll to a thin chapati.Dust extra flour if needed.
30. Spread some ghee on the top.
31. Now fold the chapati like the following picture to make a log that will form the laccha texture.
32. Now roll the log with your hand to make it little longer and roll the log like a pinwheel.
33. Roll out the pinwheel to make a thick chapati of the size of your tart dish.
34. Place the sheet to the tart dish, press lightly to fit in the dish.
35. With a fork prick the tart so that it won't puff up during baking.
36. Place some kidney beans or any kind of dry beans on the tart so that we can blind bake the tart.
37. Pre heat oven at 200 degree C for 10 minutes.
38. Bake the tart in preheated oven for about 20 to 25 minutes or until light golden brown.
39. Now for the potato mash boil or microwave 1 big potato and mash it.
40. Add 1/4th cup of chena or paneer and cream.
41. Also add salt and chilli flakes and mix well to make a delicious potato mash. Keep aside.
42. Now the time is for assembling the tart.
43. Discard the beans from the tart and fill the tart with prepared govi musallam.
44. Cover the gravy thinly with prepared mashed potato.
45. Now top with 1 cup of grated cheese.
46. Sprinkle some bread crumbs, chilli powder, kasuri methi and coriander leaves.
47. Again bake it in preheated oven at 200 degree C for 15 to 20 minutes or until the top becomes beautiful golden brown.
48. Delightful nawabi flavour tart is ready now to serve. - Let it keep aside for 10 minutes to cool down.
49. Cut in triangle shapes and serve with the prepared creamy sauce.

Step by step detailed pictures post. The first experience I had Lachha paratha was not a good one. This city is well known for its Nawabi vegetarian and non-vegetarian foods. A north Indian typical meal consists of homemade tandoori roti, naans (breads made in clay tandoor oven), stuffed parathas - Laccha Paratha (flaky Indian bread made with different kinds of vegetarian and non-vegetarian. Lachha Paratha is a kind of layered flat bread made with Whole wheat flour (Atta).

So that is going to wrap this up with this special food nawabi veg musallam with laccha paratha tart recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!