Awad Paneer Pasanda with Khasta Roti - By Chef Avinash Soni

Ingredients:

For Awad Paneer Pasanda:

- Cottage Cheese (Paneer) - 200 gm

- Cashew Nuts - 1 tbsp

- Raisins - 1 tbsp

- Oil - For frying

- Green Chutney – 2 tbsp

- Salt – To taste

For Gravy:

- Oil – 2-3 tbsp

- Bay Leaves – 2 nos.

- Cinnamon – 2 inch sticks

- Green Cardamoms – 5-6 nos.

- Cloves – 4 nos.

- Boiled Onions Paste – 2 cups

- Ginger-Garlic Paste – 2 tbsp

- Green Chillies – 1 tsp

- Turmeric Powder – ½ tsp

- Salt – To taste

- Cream – ½ cup

- Green Cardamom – A pinch

For Khasta Roti:

- Wheat Flour – 1 cup

- Ghee – 2 tsp

- Water – As required

- Oil – As required

Method:

For Awad Paneer Pasanda:

1. Heat sufficient oil in a kadai. Cut the paneer into 4 thin slices and mash the remaining.

2. Finely chop cashew nuts and add them to mashed paneer along with raisins. Add green chutney and Tata Salt Lite, then mix well.

3. Spread this mixture on 2 paneer slices and cover them with the remaining two slices. Cut into small triangles. Mix corn flour in ½ cup water to make a thick batter.

4. Dip the paneer triangles in the batter and deep fry until they turn light golden. Drain on absorbent paper.

5. To make the gravy, heat oil in a nonstick handi. Add bay leaves, cinnamon, green cardamoms, and cloves, then sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes.

6. Sauté for 1-2 minutes. Add coriander powder, turmeric powder, green chillies, and salt, then mix well. Sauté further for 2-3 minutes.

7. Reduce the heat and add the cream, then mix well.

8. Add the triangular paneer pieces to the gravy and serve with khasta roti. Alternatively, it can be served with rice.

For Khasta Roti:

1. Combine wheat flour, salt, and ghee in a wide vessel. Mix well and knead into a soft dough using water at intervals. Apply a little oil on the dough, cover it with a bowl, and set aside to rest for 15-20 minutes.

2. Divide the dough into equal portions and shape them into balls. Roll out each ball into a small round shape. You can also use a small-sized cutter.

3. Heat a non-stick tawa. Place a roti on it and cook for 2 minutes over medium heat. Flip and cook again on the other side for 2 minutes. Remove the roti from the tawa, place it on an open flame, and cook until it crisps.