A restaurant-style classic featuring soft paneer cubes in a rich, creamy tomato and cashew gravy. This North Indian favorite is mildly sweet, tangy, and perfect with naan or rice.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
500cal
16gprotein
16gcarbs
Ingredients
250 g Paneer (Cut into 1-inch cubes)
200 g Onion (Roughly chopped, about 2 medium)
400 g Tomatoes (Ripe and red, roughly chopped, about 4 medium)
40 g Cashews (About 1/4 cup, soaked in hot water for 15 minutes)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Paneer Butter Masala, Tandoori Roti and Onion Salad
Creamy, melt-in-mouth Paneer Butter Masala with soft Tandoori Roti. Pure comfort food that's soul-satisfying!
This north_indian dish is perfect for dinner. With 874.42 calories and 25.529999999999998g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
2 pcs
Green Cardamom Pods
3 pcs Cloves
1.5 tsp Kashmiri Red Chili Powder (Adjust for color and mild heat)
1 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
0.25 cup Heavy Cream
0.5 tsp Sugar (Balances the tanginess of tomatoes)
1 tsp Salt (Or to taste)
1 cup Water (For the gravy, plus more if needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Paneer and Gravy Base
Soak paneer cubes in a bowl of hot, salted water for 15 minutes. This makes them very soft. Drain before using.
Heat 1 tbsp of oil in a pan or kadai over medium heat. Add the bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 30 seconds until fragrant.
Add the chopped onions and sauté for 3-4 minutes until they turn translucent. Do not brown them.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and soaked cashews. Mix well, cover, and cook for 8-10 minutes until the tomatoes are completely soft and mushy.
Turn off the heat. Remove the whole spices (bay leaf, cinnamon stick) if you can easily spot them. Let the mixture cool down completely.
Transfer the cooled mixture to a high-speed blender and blend until you get a very smooth, velvety paste. Add a few tablespoons of water if needed to help with blending.
2
Cook the Gravy
For a restaurant-quality silky texture, pass the blended paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid. Discard the fibrous residue.
Heat the remaining 1 tbsp oil and 2 tbsp butter in the same pan over medium heat.
Carefully pour the strained tomato-onion puree into the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens, darkens in color, and starts to release oil from the sides.
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, and turmeric powder. Mix well and cook for 1 minute until the spices are fragrant.
Slowly pour in 1 cup of water, stirring continuously to avoid lumps. Add salt and sugar. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
3
Finish and Serve
Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Stir well.
Gently add the drained paneer cubes to the simmering gravy. Stir carefully to coat the paneer.
Simmer for just 2-3 minutes. Do not overcook, as the paneer can become tough.
Turn off the heat. Stir in the heavy cream and the remaining 1 tbsp of butter until well combined. This adds richness and a final glossy finish.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
