Khameeri Roti and Paneer Tikka Masala

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Khameeri Roti and Paneer Tikka Masala

Description

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 40 Min

Total Time : 2 Hr 40 Min

Ingredients

Serves : 5
  • For Khameeri Roti: 1 cup Maida


  • 1/2 teaspoon sugar


  • 1 teaspoon salt


  • 1/3 cup water or as required


  • 1 teaspoon oil


  • 1 TSP instant yeast


  • 2 tbsp milk


  • 1 tsp Kalonji


  • 1 tsp melon seeds


  • 1 tsp sesame seeds


  • 3 tbsp chopped coriander leaves


  • For Paneer tikka masala: 200g cubed Paneer


  • To Marinate: 1/2 cup yoghurt


  • 1/4 teaspoon kasuri methi


  • 1 teaspoon red chilli powder


  • 1 teaspoon Garam Masala


  • 2 tbsp oil


  • 1 tablespoon lemon juice


  • 1 teaspoon salt or as per taste


  • 1 tbsp ginger garlic paste


  • 1/2 capsicum cubed


  • 1 tomato cubed


  • 1 onion cubed


  • For Gravy: 3-4 tbsp oil


  • 1/2 teaspoon jeera


  • 2 onions finely chopped


  • 2 green chillies slit


  • 11/4 tbsp ginger garlic paste


  • 2'tomato chopped


  • 4 tbsp chopped cashews


  • 1/2 cup water


  • 1/2 cup cream


  • 1 TSP garam masala


  • 1/4 TSP turmeric


  • 1 tbsp coriander powder


  • 1.5 teaspoon red chilli powder


  • 1 inch Ginger julienne


  • 1/4 teaspoon crushed kasuri methi


  • 1 teaspoon lemon juice


  • 3 tablespoon chopped coriander leaves

Directions

  • In a bowl, whisk well yogurt,red chilli powder, kasuri methi, ginger garlic paste, oil, garam masala, lemon juice and salt. Quanties are under Marination section
  • Add paneer, cubed capsicum, onion and tomatoes
  • Marinate and set aside for 1 hour
  • Insert paneer and veggies on skewers. Grease grill pan and place the skewers. Cook on each side for 2 minutes. Keep the tikkas aside. Alternatively you can grill in oven too
  • For Gravy: quantities are under gravy section
  • Soak cashews for 30 minutes in warm water. Drain excess water and blend with tomatoes to form puree
  • Heat oil in a pan, splutter jeera
  • Add onions and saute until browned
  • Add ginger garlic paste and saute until raw aroma goes off
  • Add julienned ginger and green chillies. Add spice powders , salt and 1/2 TSP garam masala. Mix well
  • Add ground puree and saute until oil starts leaving the sides
  • Add water and cream . Mix well. Simmer and cook for a minute
  • Add paneer and veggies tikka to gravy. Gently mix
  • Add 1/2 TSP garam masala , kasuri methi, lemon juice. Mix well. Garnish with coriander leaves. Curry is ready
  • For Roti: check all quantities under roti section
  • In a bowl, add flour. Make 3 wells, add sugar, yeast and salt in each. Gently mix
  • Add oil, milk and water. Knead for 10 minutes to form smooth dough
  • Cover and keep it aside for 2 hours
  • Deflate dough gently and knead for 5 minutes
  • Divide dough in equal portions. Roll ball into puri. Sprinkle sesame seeds, kalonji , coriander leaves and melon seeds on top
  • Flip and roll into roti. The sprinkled stuff should be facing down. Brush with water on top of roti
  • Now flip roti on hot tawa such that seeds etc should be on top and water portion sticking on the tawa. Press the roti from edges so that it sticks to it.
  • Flip tawa and cook roti directly on medium flame until browned
  • Gently scrape the roti from bottom of tawa
  • Serve hot with Paneer tikka masala