Soft paneer cubes simmered in a luscious, silky smooth tomato gravy enriched with butter and cream. This North Indian classic is mildly spiced and has a hint of sweetness, making it a perfect pairing for naan or jeera rice.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Melt-in-mouth Paneer Makhanwala with soft Rumali Roti – a creamy, perfectly spiced delight!
This awadhi dish is perfect for lunch. With 906.6700000000001 calories and 30.16g of protein per serving, it's a nutritious choice for your meal plan.
48gfat
2 pcs Green Cardamom Pods
2 pcs Cloves
1.5 tsp Kashmiri Red Chili Powder (for color, adjust to preference)
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1 tsp Sugar (to balance acidity)
1.5 tsp Salt (or to taste)
0.25 cup Heavy Cream
1 cup Water (or as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Gravy Base
Heat oil and 1 tbsp of butter in a pan over medium heat. Once warm, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Add the ginger-garlic paste and slit green chili. Sauté for another 30 seconds.
Add the chopped tomatoes and drained cashews, along with 0.5 tsp of salt. Mix well.
Cover and cook for 12-15 minutes, stirring occasionally, until the tomatoes are completely soft and mushy.
Turn off the heat. Remove the whole spices (bay leaf, cinnamon, cloves). Let the mixture cool down completely.
Once cooled, transfer the mixture to a blender and blend until you have a very smooth, fine puree. Do not add water while blending.
2
Cook the Makhani Gravy
Place a fine-mesh sieve over the same pan (or a clean one). Pour the blended puree through the sieve, using the back of a spoon to press it through. This step is crucial for a silky, restaurant-style gravy. Discard the fibrous solids left in the sieve.
Place the pan with the strained puree on medium heat. Add the remaining 2 tbsp of butter, Kashmiri red chili powder, sugar, and the remaining 1 tsp of salt.
Cook for 10-12 minutes, stirring frequently, until the gravy thickens, deepens in color, and you see specks of butter separating at the edges.
3
Add Paneer and Finish
Pour in 1 cup of water to adjust the gravy's consistency. Stir well and bring it to a gentle simmer.
Gently add the paneer cubes to the gravy.
Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Stir gently.
Simmer for 2-3 minutes, allowing the paneer to absorb the flavors without overcooking.
Turn off the heat. Wait for 30 seconds, then stir in the heavy cream until it's well combined. This prevents the cream from splitting.
4
Garnish and Serve
Garnish with freshly chopped coriander leaves and an optional swirl of cream.
Serve hot with naan, roti, or jeera rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
