Name: Khameeri Roti and Paneer Tikka Masala recipe by Rekha Unni at BetterButter
Prep time: 135 min
Cook time: 40 min
Total time: 175 min
Yield: 5
Ingredients: For Khamiri Roti; 1 cup maida; half teaspoon sugar; Salt to taste; 2 tbsp Milk; Water as required; one teaspoon oil; one teaspoon instant yeast; 1 tablespoon melon seeds; one teaspoon Kalonji seeds; one teaspoon sesame seeds; 3 tbsp chopped coriander leaves; For Paneer Tikka masala; 200 grams paneer cubed; For Marination; half cup yoghurt; One teaspoon red chilli powder; 1/4 teaspoon kasuri methi; 1 tbsp ginger garlic paste; 2 tbsp Oil; one teaspoon Garam Masala; 1 tbsp Lime juice; Salt to taste; 1/2 capsicum cubed; 1 tomato cubed; 1 onion cubed; For gravy; 3-4 tbsp oil; 1/2 tsp cumin seeds; 2 onions finely chopped

Ingredients Serving: 5

For Khamiri Roti
1 cup maida
half teaspoon sugar
Salt to taste
2 tbsp Milk
Water as required
one teaspoon oil
one teaspoon instant yeast
1 tablespoon melon seeds
one teaspoon Kalonji seeds
one teaspoon sesame seeds
3 tbsp chopped coriander leaves
For Paneer Tikka masala
200 grams paneer cubed
For Marination
half cup yoghurt
One teaspoon red chilli powder
1/4 teaspoon kasuri methi
1 tbsp ginger garlic paste
2 tbsp Oil
one teaspoon Garam Masala
1 tbsp Lime juice
Salt to taste
1/2 capsicum cubed
1 tomato cubed
1 onion cubed
For gravy
3-4 tbsp oil
1/2 tsp cumin seeds
2 onions finely chopped
two green chillies slit
1 tbsp ginger garlic paste
2 tomatoes chopped
4 tbsp chopped cashews
1/2 cup water
Half cup Cream
1 tsp garam masala
1/4 teaspoon turmeric
1 tbsp coriander powder
One teaspoon red chilli powder
1 inch Ginger julienne
1/4 tsp crushed kasuri methi
one teaspoon lime juice
3 tbsp chopped coriander leaves

Instructions

IN A BOWL, WHISK WELL ALL INGREDIENTS MENTIONED UNDER MARINATION SECTION
ADD CUBED ONIONS, CAPSICUM, TOMATOES AND PANEER. MARINATE AND KEEP IT ASIDE FOR 1 HOUR
GRIND CASHEWS AND TOMATOES TO FORM A PUREE
INSERT PANEER AND VEGGIES ON SKEWERS AND GRILL IN GREASED GRILL PAN. COOK 2 MINUTES ON EACH SIDE
PLACE COOKED PANEER AND VEGGIES ASIDE
HEAT OIL IN A PAN ADD SPLUTTER CUMIN SEEDS
ADD ONIONS AND SAUTE UNTIL BROWNED
ADD GINGER GARLIC PASTE AND SAUTE UNTIL RAW AROMA GOES AWAY
ADD GINGER, GREEN CHILLIES, SPICE POWDERS, SALT AND 1/2 TSP GARAM MASALA. MIX WELL
ADD GROUND PUREE AND SAUTE UNTIL OIL STARTS LEAVING SIDES
ADD WATER AND CREAM, MIX WELL. SIMMER AND COOK FOR A MINUTE
ADD PANEER AND VEGGIES. MIX WELL
ADD 1/2 TSP GARAM MASALA, KASURI METHI, LIME JUICE. MIX WELL. GARNISH WITH CORIANDER LEAVES
IN A BOWL, ADD FLOUR, MAKE 3 WELLS, ADD YEAST, SUGAR AND SALT. MIX WELL
ADD OIL, MILK AND WATER. KNEAD SOFT DOUGH FOR 10 MINUTES
COVER AND KEEP IT ASIDE FOR 2 HOURS
DEFLATE DOUGH AND KNEAD FOR 5 MINUTES. DIVIDE DOUGH IN EQUAL PORTIONS
ROLL A BALL INTO PURI, SPRINKLE SESAME, MELON SEEDS, KALONJI AND CORIANDER LEAVES ON IT
FLIP AND ROLL INTO ROTI. BRUSH WITH WATER ON ALL SIDES
PLACE ROTI ON TAWA AND PRESS GENTLY TO TAWA
FLIP AND COOK UNTIL BROWNED
SERVE HOT

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