Paneer bhurji with roti

Ingredients for 4 portions

• 400 gPaneer, crumbled
• 2Onions, finely chopped
• 2Tomatoes, finely chopped
• 1Capsicum, green, finely chopped
• 2Green chillies, finely chopped
• 10 gGinger, grated
• 2 tbspButter
• 1 tspCumin, seeds
• 3 mlTurmeric
• 1 tspKashmiri chilli powder
• to tasteSalt
• 3 mlGaram masala
• 15 gCoriander leaves, chopped

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for the rotis (optional)

Method

1. Put the atta in a wide bowl or paraat and add the water little by little, kneading into a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Finely chop the onions, tomatoes, capsicum and green chillies, grate the ginger and crumble the paneer with your fingers.
3. Divide the dough into 12 balls and roll each into a thin roti, about 15 cm across, dusting with a little dry atta. Cook on a hot tawa until small bubbles appear, flip and cook until light brown spots show, then hold it over the flame with tongs (or press gently with a folded cloth) until it puffs up. Brush with ghee if you like and keep the rotis wrapped in a cloth or in a casserole.
4. Heat the butter in a kadai, add the cumin seeds and let them sizzle. Add the onions, green chillies and ginger and fry until soft and light golden, about 4 minutes.
5. Add the capsicum and fry for 2 minutes, then add the tomatoes, turmeric, Kashmiri chilli powder and salt and cook until the tomatoes are soft, about 4 minutes.
6. Add the paneer and garam masala and mix on low heat for 2 minutes, just until hot – paneer turns rubbery if cooked longer. Stir in the coriander leaves and serve with the rotis.

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