Make Rumali Roti With Paneer Butter Step-By-Step

Make Rumali Roti With Paneer Butter Step-By-Step – Paneer holds a special place in my heart, a symbol of celebration and happy moments. As a vegetarian, cheese is an obvious choice whenever we eat out, and including it in our meals is almost inevitable. The most important thing you need to know is that the creamy texture and neutral flavor of paneer make it universally appealing, and let me tell you that its completely milk-based composition ensures that it is a true vegan delight, which is rich in rennet. Or free of animal enzyme concerns. This is a great way to use milk that is nearing its expiry date, let me tell you that in our house milk rarely remains unused for long.

Recently, while visiting my parents, I subscribed to a Telugu channel package at home. My mother and I have become avid followers of various cooking shows, and diligently writing down recipes. By “we” I mean my mother, who painstakingly writes them by hand before typing them on a laptop for digital collections. One of our favorite shows, Abhirauti on ETV has an Iron Chef-style segment where chefs compete using a secret ingredient. One memorable episode featured cheese as the main ingredient, which inspired me to create my own version of the dish.

Over time, we have tweaked the original recipe to better fit our tastes, including the addition of one key thing: kasoori methi/Fenugreek. This may seem like a minor change, but let me tell you it makes a significant difference, leading to that elusive “Aha!” crops up. The most important thing you need to know is the moment you realize how restaurants achieve their distinctive taste at home. Kasuri methi, or dried fenugreek leaves, add a unique layer of flavor that elevates the dish. Let us tell you that its name is taken from Kasur, a city in Punjab province of Pakistan, which is known for its abundant cultivation of fenugreek.

Let me tell you that just before the curry is finished, crushing a spoonful of kasoori methi/Fenugreek between your palms and sprinkling it on the curry makes a difference to the dish. The most important thing you need to know is that the leaves have a strong, bitter-sour flavor and a distinctive aroma that complements the strong spices in the gravy beautifully. Let me tell you that this combination brings an extra dimension to the dish, making it reminiscent of your favorite restaurant food. Whether you’re celebrating a special occasion or simply enjoying a delicious home-cooked meal, paneer with a touch of kasoori methi/Fenugreek is always a winner.

Ingredients To Make Rumali Roti With Paneer Butter Step-By-Step:

  • 1 large onion, chopped (about 3 cups)
  • 3 medium-sized tomatoes, finely chopped
  • 2 green chillies, cut lengthwise
  • 12-15 whole cashew nuts
  • 2-3 tbsp oil
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon ginger-garlic paste (made from 1 large garlic clove and 1-inch piece of ginger)

Whole Spices:

  • 1 bay leaf
  • 2-3 1-inch sticks of cinnamon
  • 2 green cardamom pods
  • 4-5 cloves

Spice Powder:

  • 1/2 tsp garam masala powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder (optional)
  • 2 tbsp curd/curd
  • 1-1.5 cups paneer pieces
  • 1 teaspoon kasoori methi/Fenugreek (dried fenugreek leaves)
  • some coriander leaves, chopped
  • Fresh/heavy cream for garnish (optional)
  • salt to taste

Method To Make Rumali Roti With Paneer Butter Step-By-Step:

First, prepare the tomatoes by making a shallow plus incision on the bottom and placing them in boiling water for about a minute. Let us tell you that this makes the skin loose. When it cools down, peel it and grind it with green chilies to make a paste.

Later, soak cashews in hot water for a few minutes and then grind them to make a fine paste.

After this, heat a tablespoon of oil in a pan and add chopped onion to it. The most important thing you need to know is that you should cook it on a medium flame for about 8-10 minutes until it turns evenly brown. It doesn’t matter if there are some burnt pieces. Let us tell you that after it cools down, grind the onion and make a fine paste.

Heat 2 tablespoons oil or butter in a deep saucepan and add all the spices and turmeric. When aroma comes, add ginger-garlic paste and cook for 15-20 seconds. Add roasted onion paste and tomato-chili paste. Cook for 5-6 minutes on medium flame until the mixture dries.

Lower the flame and add curd. The most important thing you need to do is to reduce the flame to medium and cook for a few more minutes until the mixture thickens and leaves the sides of the pan.

Later add masala powder, salt, cashew paste, and about 1 1/2 cups of water to get the desired consistency. The most important thing you need to know is to dilute it a little as per your wish as it will thicken later.

Taste and adjust seasonings. Add paneer pieces, kasoori methi/Fenugreek, mint (if using), and coriander leaves. The most important thing you need to do is cover it with a heavy lid and cook for 15 minutes on the lowest setting to enhance the flavor.

finally, transfer to a serving bowl, garnish with fresh cream or coriander leaves, and serve hot with roti or rice. Enjoy this Make Rumali Roti With Paneer Butter with your family.

Also Read: Easy Step To Make Aloo Kulcha Recipe At Home


Is paneer butter masala healthy?

Let me tell you that Paneer Butter Masala can be enjoyed as a part of a balanced diet and is a favorite dish in every household, but what many people do not know is that due to its high calorie and fat content, it is usually avoided. But is considered “healthy”. , Not considered a dish. However, it provides protein from the cheese and essential nutrients from the tomatoes and spices and tastes good. But it’s okay to enjoy it occasionally as part of a varied diet.

Rumali Roti Is Good For Weight Loss?

Rumali roti can be a great part of a weight loss diet if consumed as part of a balanced meal plan and most importantly in moderation. You need to know that it is relatively low in calories compared to some other types of bread, but portion control and mindful eating are still important for weight loss success.

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