A luxurious North Indian curry where soft paneer cubes are simmered in a rich, creamy tomato gravy. The addition of grated paneer gives it a unique, luscious texture that's simply irresistible.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
392cal
13gprotein
18gcarbs
Ingredients
200 g Paneer (Cut into 1-inch cubes)
300 g Onion (Roughly chopped (about 2 medium))
450 g Tomatoes (Ripe and roughly chopped (about 4 medium))
25 g Cashews (Soaked in warm water for 20 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 Lababdar, Tandoori Roti and Onion Salad
Creamy Paneer Lababdar with Tandoori Roti. An aromatic, soul-satisfying meal for a perfect evening!
This mughlai dish is perfect for dinner. With 766.41 calories and 22.97g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
3 tbsp Fresh Cream (Heavy or cooking cream)
0.5 tsp Sugar (Helps balance the acidity of tomatoes)
1 tsp Salt (Adjust to taste)
1 cup Water (Use warm water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Gravy Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30-45 seconds until they become fragrant.
Add the chopped onions and sauté for 5-7 minutes until they turn soft and translucent.
Stir in the ginger garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes, drained soaked cashews, and 0.5 tsp of salt. Mix well.
Cover the pan and cook for 10-12 minutes on medium-low heat, stirring occasionally, until the tomatoes are completely soft and mushy.
Turn off the heat and let the mixture cool down completely. Remove the whole spices (bay leaf, cinnamon stick, cloves) before blending.
2
Blend and Strain the Gravy
Transfer the cooled onion-tomato mixture to a high-speed blender.
Blend until you achieve a very smooth, fine paste. Add a few tablespoons of water if needed to help with blending.
Place a fine-mesh sieve over the same pan. Pour the blended paste through the sieve, using a spoon to press it through. This step is crucial for a silky, restaurant-style gravy. Discard any residue left in the sieve.
3
Cook the Curry
Place the pan with the strained gravy back on the stove over medium heat. Add the butter and let it melt into the gravy.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix thoroughly and cook for 3-4 minutes, stirring continuously, until the gravy thickens and you see oil separating at the edges.
Pour in 1 cup of warm water, the remaining 0.5 tsp of salt, and sugar. Stir well to combine and bring the gravy to a gentle simmer.
4
Add Paneer and Finish
Gently add the paneer cubes and the grated paneer to the simmering gravy. Stir carefully to coat the paneer without breaking it.
Cover and simmer for 4-5 minutes, allowing the paneer to absorb the flavors of the gravy.
Reduce the heat to low. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala and fresh cream.
Stir gently to incorporate everything and cook for just one more minute. Do not boil after adding the cream.
Turn off the heat. Garnish with freshly chopped coriander leaves.
5
Serve
Let the Paneer Lababdar rest for 5 minutes before serving. Serve hot with naan, roti, paratha, 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.
