Paneer butter masala with roti

Ingredients for 4 portions

• 400 gPaneer, in 2 cm cubes
• 3 tbspButter
• 1Onion, roughly chopped
• 3 tbspCashew nuts
• 1 tbspGinger-garlic paste
• 5Tomatoes, roughly chopped
• 1 ½ tspKashmiri chilli powder
• 1 tspCoriander powder
• ≈ 250 mlWater
• 1 tspSugar
• to tasteSalt
• 3 mlGaram masala
• 1 tspKasuri methi
• 4 tbspFresh cream

On the side

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

Method

1. Put the atta in a large bowl and add the water little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Roughly chop the onion and tomatoes and cut the paneer into cubes.
3. Melt 1 tablespoon of the butter in a kadai and fry the onion, cashews and ginger-garlic paste for 3 minutes.
4. Add the tomatoes, cover and cook on medium heat until soft and mushy, about 10 minutes.
5. Meanwhile, divide the dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth or a casserole.
6. Let the tomato mixture cool for a few minutes, then grind it to a smooth purée in the mixer.
7. Melt the rest of the butter in the same kadai, add the Kashmiri chilli powder and coriander powder and straight away the purée. Cook, stirring, until it thickens and the butter separates, about 8 minutes.
8. Pour in the water and add the sugar, salt and garam masala. Simmer for 5 minutes.
9. Add the paneer, crush the kasuri methi between your palms over the kadai and stir in the cream. Simmer for 2 minutes, until the paneer is soft and hot, and serve with the rotis.

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