Paneer Kadhai Masala And Ajwain Rotis

CHEF´S NAME : Poppy Agha, Team Pakistan
Difficulty Level : Medium
Servings :
cook Time : 1 hour

Rating : 4

INGREDIENTS

1 cup refined flour (maida)

2 cups wheat flour (atta)

2 tsp carom seeds (ajwain)

800g 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 pcs ginger, chopped

5 tbsp ghee

2 lemons

METHOD:
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.