Shahi Paneer with Missi Roti

Shahi Paneer with Missi Roti

Ingredients:

For Shahi Paneer:

• 250 Gms Paneer (Cottage Cheese)
• 3-4 Medium Tomato
• 2 Medium Onion  
• 1 to 2 Green Chilli
• 1 Inch Ginger
• 2 table spoon Oil 0r butter
• 1/2 table spoon Cumin seed
• 1/2 tablespoon Red Chilli Powder
• 1 tablespoon Degi Mirch
• 1/2 tablespoon Kasuri Methi
• 1/2 bowl Cream
• 1/2 Cup Milk
• 1 tablespoon Garam Masala
• Salt to taste
• Green Coriander

For Missi Roti:

• 1/2 cup Gram flour/Besan
• 1 cup Wheat flour
• 2 tbsp oats
• 1 tsp Aswain/Caron seeds 
• 2 tblsp Oil  
• Salt to taste 

Method:

For Shahi Paneer:

1. Cut the paneer in square size. Make a paste of tomato,onion,green chilli and garlic.
2. Heat a pan with a tblsp of oil/butter and add cumin seeds.
3. After the cumin seed turns into brown, then put the tomato paste into it and continue stirring for 4-5 minutes.
4. Add all the dry masala except salt and fry for few minutes.
5. Now add cream and fry the masala until the oil float on the masala.
6. Add milk into the masala and fry for few minutes. Then add salt to taste.
7. When it starts boiling, add paneer cubes and green coriander.

For Missi Roti:

1. Sieve the flour to get rid of small lumps. Mix all the ingredients. Add water and make a stiff dough. Keep covered for 15 minutes. 
2. Roll out into slightly thicker than usual roti with generous maida flour. Cook over hot tawa with oil or ghee smeared on both sides, until golden brown spots appear. You can use the spatula to gently press the roti while cooking for even cooking.