Tandoori Roti with Paneer Korma

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.

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.

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.

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.

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.

Build the Gravy

• Reduce the heat to the lowest setting. Add the well-whisked curd (yogurt) to the pan, a little at a time, while stirring continuously. This prevents the curd from splitting.
• Once the curd is fully incorporated, cook for 2-3 minutes until you see specks of ghee separating from the masala.
• Slowly pour in 1.5 cups of water, stirring constantly to create a smooth, lump-free gravy. Bring the gravy to a gentle simmer.

Simmer and Finish

• Gently slide the paneer cubes into the simmering gravy.
• Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the paneer to absorb the flavors of the korma.
• Stir in the garam masala and optional fresh cream and kewra water. Mix gently and cook for just one more minute.
• Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving for the flavors to meld.