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Paneer Kadhai Masala and Ajwain Rotis


Paneer Kadhai Masala and Ajwain Rotis

Paneer Kadhai Masala and Ajwain Rotis



Recipe Cook Time


A hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.


  • 1 cup refined flour (maida)

    2 cups wheat flour (atta)

    2 tsp carom seeds (ajwain)

    800 g paneer

    3 cups oil

    2 tsp cumin seeds (jeera)

    1 tsp red chilli powder

    Salt to taste

    1 tsp garlic paste

    6 tomatoes, chopped

    1 cup vegetable stock

    1 tsp red chilli flakes

    1 tsp cumin seeds

    1 tsp coriander seeds

    2 tsp coriander powder

    1 bunch fresh coriander

    6 green chillies, chopped

    3 pieces ginger, chopped

    5 Tbsp ghee (clarified butter)

    2 lemons


Make a dough for roti, using maida, atta and carom seeds. Set aside.

Cut the paneer into bite size pieces.

In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.

Add in tomatoes and vegetable stock. Cook till tender.

Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.

In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.

Make small rotis of the dough and fry. Add a dollop of ghee at the end.

Garnish with lemon and serve.

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Key Ingredients: Cottage Cheese, lemon, green chillies, coriander powder, red chilli, salt, vegetable oil, all purpose flour, carom seeds, cumin seeds, garlic, tomato, coriander seeds, coriander leaves, ginger, clarified butter, whole wheat flour