Total preparation time: 1 hour
Ingredients:
Group A)
1. 3 tablespoon coconut oil
2. 2 tspn ginger garlic paste
3. 3 tbsp thinly chopped onions
Group B)
4. 1 tspn cumin seed powder
5. 1 tspn turmeric powder
6. 2 tspn red chilli powder
7. 2 tbsp coriander powder
8. 1 pinch cardomom powder
9. 1 pinch cinnamon powder
10. 1 pinch powdered cloves (5-6 cloves)
8. 2 tsp salt
Group C)
9. 2 cups of 1-inch paneer cubes
10. 1 cup chopped methi leaves (fenugreek leaves)
11. 1/4 cup chopped coriander leaves
Group C)
Wheat flour - 2 1/2 cups
Preparation:
In a pan, heat coconut oil on mid-high.
Add salt, and saute the ginger garlic paste for 2 minutes, stirring so it gets cooked, and doesn't burn.
Saute chopped onion for 4 minutes, stirring once in a while.
Add all the ingredients in Group B, mix it with the sauteed onion, stir in in medium heat for a 3-4 minutes.
Mix in Group C items cover and heat in medium-low for 5 minutes, stirring once in between.
Turn off the stove, cover and keep for 10 minutes.
Once cooled, put the paneer methi masala into your dry mixer/blender and grind into a fine paste (3-4 minutes).
Mix it well with the wheat flour. Add water as needed as you knead it into one large non-sticky, soft ball-shaped dough as you would for chapathi, puri etc. Cover and let it rise a little for 15 minutes.
Make large balls about the size that fit into your hand, and roll it slightly thick using rolling pin. To avoid stickiness, spread a little bit of flour on the countertop while rolling it out. Heat up your iron skillet, or nonstick pan, and cook each side until well-done (when you break it apart, it should be cooked in the inside, and not feel the raw flour taste). Apply butter to both sides and server with raitha (plain yogurt mixed with chopped onions, grated carrots, finely cut green chilly, coriander leaves, and salt to taste).
