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Paneer Kadhai Masala and Ajwain Rotis Recipe
How To Make Paneer Kadhai Masala & Ajwain Rotis
About Paneer Kadhai Masala and Ajwain Roti Recipe: A hot masala and spicy paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings5
Ingredients of Paneer Kadhai Masala and Ajwain Rotis
- 1 Cup Refined flour (maida)
- 2 cups Wheat flour (atta)
- 2 tsp Carom seeds (ajwain)
- 800 gram Paneer
- 3 cups Oil
- 2 tsp Cumin seeds (jeera)
- 1 tsp Red chilli powder
- to taste Salt
- 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
How to Make Paneer Kadhai Masala and Ajwain RotisHideShow Media
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.