GARLIC MASALA ROTI WITH PANEER PASAND


GARLIC MASALA ROTI

Ingredients:
Wheat flour - 3 cups (tea cups), Garlic - 2 big sized, Chat masala powder - 1 spoon, Coriander finely chopped - 1/2 cup, Ghee - 2 spoons, Butter - 1/2 cup, Red chilli powder - 1 spoon, Salt as per taste.

Preparation Method:
  1. Cut the garlic finely into very small pieces.
  2. Mix all the ingredients with required amount of water to prepare the dough like we for chapati dough.
  3. Make balls of the dough just bigger than a lemon and press them with a rolling pin to make rotis.
  4. Cook both sides of the rotis on a hot tava.
  5. Apply butter while cooking and gently press the rotis with a spatula. (This makes them fluffy and soft).
  6. Serve them with any curry or the gravy mentioned below or even with just butter.

Serves: 10 to 12 rotis 



PANEER PASAND MASALA 

Ingredients:
Paneer - 200 gms, Onions - 2 medium, Cashew nuts - 1 spoon, Cardamom (elaichi) - 1, Cloves (laung / lavanga) - 3, Cinnamon (dalchini / chakke) - 1 inch piece, Bay leaf (tej patta / pulav leaf) - 1, Ginger-Garlic paste - 2 spoons, Green chillies - 6, Coriander powder - 1 spoon, Curds - 3/4 cup, Coriander leaves finely chopped - 1/4 cup, Sugar - 1 spoon, Ghee - 2 spoons, Salt as per taste.



Preparation Method:
  1. Cut the paneer into small cubes.  
  2. Cut the onions into big pieces and cook them in boiling water.
  3. In a mixer paste the cooked onions with cashew nuts.
  4. Heat ghee and fry cardamom, cloves, cinnamon and bayleaf till a nice aroma arises.
  5. Add the ginger-garlic paste, chopped green chillies and fry till its brown in colour.
  6. Add the onion-cashew paste and fry till the ghee floats on top.
  7. Add the coriander powder, salt and cook for a while.
  8. Add beaten curds, paneer, sugar and chopped coriander and mix well.
  9. Close the lid and cook for 5 to 8 mins.
  10. Creamy paneer gravy is ready to be served with chapatis, parathas....

Serves: 4 to 5 persons.
 

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