Step-by-Step Instructions

1. 1.Prepare Vegetables for Paneer

   Dice the green bell pepper and onion into bite-sized pieces. Set aside.

2. 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 5-7 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens.

3. 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 2-3 minutes until the oil starts to separate from the masala.

4. 4.Sauté Vegetables and Paneer

   In a separate small pan, heat a little oil. Add the diced onions and green bell peppers. Sauté for 3-4 minutes until slightly tender but still crunchy. Add the cubed paneer to the pan and gently sauté for 1-2 minutes.

5. 5.Combine and Simmer Masala Paneer

   Transfer the sautéed vegetables and paneer into the kadai with the masala gravy. Mix everything thoroughly. Cover the kadai with a lid and let it simmer for 5-7 minutes on low heat, allowing the flavors to meld. Garnish with fresh chopped coriander leaves before serving.

6. 6.Prepare Gajar Roti Dough

   In a mixing bowl, combine grated carrots, whole wheat flour, cumin seeds, and salt. Gradually add water and knead to form a soft, pliable dough. Let it rest for 5 minutes.

7. 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.

8. 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.