Kadhai Paneer, Tandoori Roti and Tamatar Ka Shorba
This meal combo is famous as a healthy and rich meal plan option. The flavoursome Tamatar Shorba which acts as an appetite enhancer to a richer meal course of Kadhai Paneer and Tandoori Roti. Though Punjab dotes on paneer in all its varieties, the Kadhai Paneer, which is a spicy and tangy curry, is the most famous of the paneer dishes. It goes best with succulent or crisp Tandoori Roti.
VIEW INDIVIDUAL RECIPES
Kadai Paneer
- Duration:30 minutes
- Serves:2 to 4 people
Authenticity Slice
It is always better to use homemade paneer for this dish. For better taste, take care to always cook this dish in a kadhai. A good idea is to keep the paneer soaked in hot water until before you cook it.
Ingredients
- Cottage cheese (paneer), cubed (1 cup)
- Tomato, finely chopped (4 to 5)
- Capsicum (Shimla mirch), cubed (1)
- Green chillies (hari mirch) (2 to 4)
- Garlic (lahsun), semi-crushed (5 to 6)
- Ginger (adrak), semi-crushed (1-inch)
- MTR Dhaniya Coriander Powder (½ tsp)
- MTR Garam Masala Powder (½ tsp)
- Coriander leaves (hara dhania), chopped (2 tbsp)
- Kasuri methi (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Oil (2 tbsp)
- Salt (to taste)
Method
- Heat oil in a kadai and add the crushed ginger and garlic to it. Keep sautéing till the raw smell has disappeared.
- Next, add in the chopped tomatoes and keep sautéing till they have softened.
- Now, add in the MTR Dhaniya/Coriander Powder and the MTR Lal Mirch/Red Chilli Powder. Keep sautéing till the tomatoes have turned into a paste and have started separating from the oil.
- Heat 1 tsp of oil in a pan and add the chopped capsicum and green chillies to it. Keep sautéing for about 5 to 6 mins.
- Next, add in the salt and the MTR Garam Masala Powder. Keep stirring.
- Now, add the capsicum to the tomato paste.
- Mix up all of the pieces with the rest of the masala. Then, add in the paneer cubes and keep cooking for about 4 minutes.
- Then, add in the kasuri methi and the hara dhania. Mix well and keep sautéing for about 2 minutes.
- Serve the Kadai Paneer with roti or naan.
Tandoori Roti
- Duration:20 minutes
- Serves:2 to 4 people
Authenticity Slice
Remember to apply a little bit of butter or ghee on the roti at the time of serving as this will give it a heady flavour.
Ingredients
- Wheat flour (atta) (1 cup)
- Refined wheat flour (maida) (¼ cup)
- Baking soda (a pinch)
- Sugar (½ tsp)
- Curd (dahi) (¼ cup)
- Oil (1 tbsp)
- Water (to brush )
Method
- In a paraat (big, flat plate with shallow edges), add in all the ingredients except water. Mix well.
- Now, using the water, knead into a soft dough.
- Divide the dough into equal-sized balls and dust it with some wheat flour.
- Roll it into a thick chappati.
- Brush some water onto 1 side of the flattened dough. Stick the roti into a heated tandoor, with the watered side facing the wall. It should ideally stick on its own.
- Keep cooking on medium heat till small bumps begin to appear on the surface of the roti.
- Using a tong, lift the roti off the tandoor.
- Apply butter or ghee onto it and then serve hot with vegetable curry or any other dish.
Tamatar Dhania Ka Shorba
- Duration:20 minutes
- Serves:2 to 4 people
Authenticity Slice
You could use some besan in the mix in case you like your shorba thicker than usual.
Ingredients
- Tomato, roughly chopped (2 cups)
- Curry leaves (kadipatta) (3 to 4)
- Gram flour (besan) (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tbsp)
- Black mustard seeds (sarson) (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Salt (to taste )
- Sugar (2 tsp)
- Lemon juice (2 tsp)
- Ghee (1 tbsp)
- Coriander leaves (hara dhania), chopped (1 tbsp)
Method
- Boil 2 cups of water in a kadhai and add the chopped tomatoes to it. Keep cooking for 5 minutes. Do not strain the mixture.
- Meanwhile, dissolve the besan in a cup of water.
- Now, add the curry leaves and the MTR Lal Mirch Red Chilli Powder into the tomato mixture. Blend it in a mixer-grinder to get a smooth paste or purée.
- Transfer this smooth paste into a kadhai and bring to a boil.
- As soon as it comes to a boil, add in the besan mixture along with some sugar and lemon juice.
- Mix all the ingredients and keep heating on a low flame for about 3 minutes. Keep aside.
- For the tempering, heat ghee in a small pan and toss in the sarson and jeera. As they start to crackle, quickly pour the tempering onto the shorba. Mix well.
- Garnish it with hara dhania and serve hot.
