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Paneer Tikka Masala with Whole Wheat Roti

Paneer Tikka Masala with Whole Wheat Roti

Ingredients

  • 250 g paneer cubed
  • 1/2 cup plain yogurt for marinade
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 2 tablespoons oil for cooking
  • 1 large onion finely chopped
  • 2 medium tomatoes pureed
  • 1/2 cup cashew paste
  • 1 teaspoon coriander powder
  • 1 cup water or milk to adjust consistency
  • 2 tablespoons fresh cream
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 2 cups whole wheat flour for roti
  • as needed water for kneading dough
  • 1/2 teaspoon salt for dough

Instructions

  1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and lemon juice. Add paneer cubes and marinate for at least 15 minutes.
  2. Heat oil in a skillet. Add onions and sauté until golden. Stir in tomato puree and cook until oil separates.
  3. Add cashew paste, coriander powder, and a little water or milk. Cook for 5 minutes until thickened.
  4. Add marinated paneer to the gravy. Simmer for 10 minutes. Stir in cream and garnish with cilantro.
  5. For roti: Mix whole wheat flour, salt, and water to form a soft dough. Rest for 15 minutes.
  6. Divide dough into balls, roll into thin discs, and cook on a hot tava until golden spots appear on both sides.
  7. Serve Paneer Tikka Masala hot with fresh whole wheat rotis.