Dhaba Style Matar Paneer & Tandoori Roti I ढाबा स्टाइल मटर पनीर & तंदूरी रोटी I Pankaj Bhadouria
Let’s make some Dhaba Style Matar Paneer & Tandoori Roti at home today!
It is very easy to recreate Dhaba Style Matar Paneer & Tandoori Roti at home. All you need to know is the right techniques and give it the due cooking time.
I have shared some tips for the perfect Dhaba Style Matar Paneer.
Also there is a special technique of how to make tandoori roti without a tandoor or gas tandoor at home. You can do it in a pressure cooker too!
Dhaba Style Matar Paneer & Tandoori Roti can be a perfect combination for lunch or dinner and also an easy way to impress guests!
So check out the easy recipes of Dhaba Style Matar Paneer & Tandoori Roti!
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Recipe :
Matar Paneer
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 3-4
Ingredients:
250g paneer
1 cup shelled peas
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 tbsp finely chopped garlic
1 tbsp finely ginger garlic paste
1 tbsp finely chopped green chilies
1 tbsp finely chopped ginger
½ cup tomato puree
1 tsp turmeric powder
1 tsp cumin seeds
2 bay leaves
2 black cardamoms
3-4 cloves
3-4 green cardamoms
2-3 dry red chilies
2 tsp red chili powder
1 tsp garam masala powder
1 tbsp coriander powder
1 tsp kasuri methi
Salt to taste
Oil to fry
For the Roti:
Whole wheat flour dough
Butter as required
Method:
Cut paneer into 1” cubes. Heat 2” oil in a pan and fry the paneer till lightly golden on the sides. Remove in a bowl of water.
Now remove the oil from the pan, leaving only about 3-4 tbsp of oil. Add the cumin seeds, whole spices, bay leaves and allow to splutter.
Add the finely chopped onions and sauté till golden. Add the chopped green chilies, ginger, garlic and sauté till fragrant.
Now add in the powdered spices, salt to taste mix and add in the ginger garlic paste, mix well. Add in the chopped tomatoes, tomato puree, ¼ cup water and cook till the tomatoes are pulpy and the oil floats on the surface. Now add the shelled green peas, sauté for 2-3 minutes, add the drained paneer, 1 cup water and bring to a boil. Reduce the heat and simmer for 5-6 minutes till the oil comes on the surface once again.
Finally add crushed kasuri methi, garnish with coriander leaves and serve with tandoori roti.
For Tandoori Roti:
Invert a pressure cooker on the gas stove and allow to heat till very hot.
Roll out tennis sized balls of the dough into ½ cm thick rotis. Apply water on one side of the roti and paste the watered side on the inner wall of the pressure cooker. Keep the pressure cooker inverted on the gas stove and cook till the roti has brown spots on it.
Remove with the help of tongs and apply butter or ghee as required.
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Timeline:
0:00 Intro
0:40 Ingredients for Matar Paneer
1:40 Tip to Fry Paneer Cubes
2:40 Preparing Gravy for Matar Paneer
6:17 How to make Tandoori Roti at home
8:14 Outro
8:24 Bloopers
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