Kadhai Paneer, Tandoori Roti and Tamatar Ka Shorba

KadhaiPaneer, TandooriRoti 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

Punjabi

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

Punjabi

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

Punjabi

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.

RELATED RECIPES

GET IT RIGHT

Scroll To Top