Mughlai Keema Paratha (Kolkata Style) With Aloo'r Torkari

Ingredients:
3 eggs
1 large onion (finely chopped)
250 gms All purpose flour
2 tbsp refined oil
1 tsp black pepper powder
salt to taste

Method:
Sieve and knead the flour into a soft dough. To knead the flour add 1 tbsp of refined oil, 1 small tsp salt and sufficient water. Cover and keep aside for 20 minutes. In a separate bowl beat the eggs add salt and pepper to taste. Keep aside.  Divide the dough into equal portions. Roll out one dumpling into round and thin chapati. 

Place the chapati on a heated non stick pan. Immediately spread 1 beaten egg evenly on the roti. Spread the Keema Mixture* over the beaten egg.

Now, carefully close all sides of paratha to make a square . Shallow fry [ I didn't deep fry to cut down oil level] the paratha until crispy golden. Follow the same procedure with the rest of the dumplings.

To make Keema Stuffing* take 1/2 kg Minced meat (keema), wash thoroughly in a steamer by keeping a large bowl underneath and later squeeze out the excess water. Chop 3 onions, heat 6 tbsp Mustard oil in a cooker and fry onions they they turn light pink. Add  2 tbsp paste of  ginger and garlic each, 2-3 green chillies (finely chopped), red chilly powder, turmeric podwer and fry on medium heat. Add minced meat and fry on high flame by stirring occasionally. When the excess water evaporates add tomatoes and stir well. When it starts leaving oil which generally takes about 12-15 minutes add 1 1/2 tsp garam masala and mix well with keema mixture. Add 1 cup hot water adjust salt and let the first boil come. Then close the lid and cook till 2 whistles. When the steam goes off open the lid of cooker and check if the meat is done. Also we do not want any gravy so if it has put it back on burner without lid and let the mixture dry. 

Aloo'r Sobji (Aloo which is usually served with Keema Paratha)
Ingredients:
3-4 Potatoes with skin
1 big Onion, diced finely
2 Tomatoes, de-seeded and chopped finely
1 tsp Ginger, chopped
1 tsp Garlic, finely chopped
1 small stick Cardamom
4 Cloves
4 Black pepper balls
Bay leaf
Turmeric powder
Kashmiri Red chilli
Coriander powder
1/4 cup chopped fresh Coriander leaves
Salt to taste
3-4 tbsp Oil 
Little water

Method:
Wash potatoes properly under running water as we are not going to peel the skin. Wipe with kitchen cloth and cut in small cubes. 

Heat a heavy bottom pan and fry the potatoes on medium heat. 

Sprinkle some salt, turmeric and red chilly powder and fry till light brown. Remove the fried potatoes and place them in a kitchen towel to soak excess oil. 

Now in the remaining oil add all the whole spices, bay leaf and onions. Fry till it turns light pink and then add ginger and garlic paste. After 2 minutes add tomatoes, green chilies, salt turmeric, red chilli , coriander powder. Cook in medium flame till it oozes out oil. 

Pour 1/2 cup water, cover and cook on low flame for another 12 minutes. Garnish with coriander leaves and serve hot with Mughlai paratha.