Masala Paneer with Gajar Roti, Rice & Salad
Summary
- This video demonstrates how to prepare a wholesome Indian meal featuring Masala Paneer, Gajar Roti, and a simple side salad with rice. The Masala Paneer is cooked in a rich, spicy gravy with sautéed vegetables, while the Gajar Roti is a flavorful flatbread made with grated carrots and whole wheat flour.
All Ingredients - For Masala Paneer
- Mustard oil 2 tbsp
- Cumin seeds 1 tsp
- Onion, garlic, green chilies, ginger, tomato puree 1 cup (from 1 medium onion, 2-3 garlic cloves, 1-2 green chilies, 1 inch ginger, 2 medium tomatoes)
- Turmeric powder 1/2 tsp
- Coriander powder 1 tsp
- Black pepper powder 1/2 tsp
- Garam masala 1 tsp
- Red chilli powder 1 tsp
- Salt to taste
- Green bell pepper (capsicum) 1 medium, diced
- Onion 1 medium, diced
- Paneer 200g, cubed
- Fresh coriander leaves 2 tbsp, chopped (for garnish)
All Ingredients - For Gajar ki Roti
- Grated carrots 1 cup (from 1-2 medium carrots)
- Whole wheat flour 1 cup
- Cumin seeds 1/2 tsp
- Salt 1/2 tsp
- Water as needed
- Ghee or butter 1 tbsp (for cooking and serving)
All Ingredients - For Serving
- Cooked rice 1 cup
- Cucumber 1, sliced
- Green chilies 1-2, sliced
Tools You'll Need
- Kadai
- Wok
- Pan
- Tawa
- Griddle
- Mixing bowl
- Rolling pin
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Vegetables for Paneer
the green bell pepper and onion into bite-sized pieces. Set aside.
Step 2: Prepare Masala Gravy Base
Heat mustard oil in a kadai (wok) over medium heat. Add cumin seeds and let them splutter. Then, add the puree of onion, garlic, green chilies, ginger, and tomatoes. Cook for , stirring occasionally, until the raw smell disappears and the mixture thickens.
Step 3: Add Spices to Gravy
To the cooking puree, add turmeric powder, coriander powder, black pepper powder, garam masala, red chilli powder, and salt. Mix well and cook for another until the oil starts to separate from the masala.
Step 4: Sauté Vegetables and Paneer
In a separate small pan, heat a little oil. Add the onions and green bell peppers. for until slightly tender but still crunchy. Add the cubed paneer to the pan and gently for .
Step 5: Combine and Simmer Masala Paneer
Transfer the vegetables and paneer into the kadai with the masala gravy. Mix everything thoroughly. Cover the kadai with a lid and let it for on low heat, allowing the flavors to meld. Garnish with fresh chopped coriander leaves before serving.
Step 6: Prepare Gajar Roti Dough
In a mixing bowl, combine grated carrots, whole wheat flour, cumin seeds, and salt. Gradually add water and to form a soft, pliable dough. for .
Step 7: Cook Gajar Roti
Divide the dough into equal portions and roll each portion into a flatbread (roti) using a rolling pin. Heat a tawa (griddle) over medium-high heat. Cook each roti on the tawa, flipping it when bubbles appear, until both sides are cooked and have light brown spots. Apply ghee or butter on both sides while cooking.
Step 8: Assemble and Serve Meal
Serve the hot Masala Paneer in a bowl, garnished with fresh coriander. Plate with a portion of cooked rice, sliced cucumber and green chilies for salad, and the freshly cooked Gajar Roti, topped with a dollop of butter or ghee.
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