Phulka and Paneer Butter Masala - North Indian Meal Combo

Step 1: Prepare Phulka Dough

In a bowl, combine 2 cups of wheat flour and 1 teaspoon of salt. Mix well. Gradually add warm water and knead the mixture for 10 minutes until a soft, pliable dough forms.

Step 2: Rest the Dough

Cover the dough with a moist muslin cloth and let it rest for 30 minutes.

Step 3: Knead and Portion Dough

After resting, knead the dough again for 2 minutes. Divide the dough into small, equal-sized balls.

Step 4: Roll Out Phulkas

Dust a rolling surface with flour. Place a dough ball, flatten it, and roll it out into a thin, even circle. Ensure it's not too thin or too thick.

Step 5: Cook Phulkas on Tawa

Heat a tawa (griddle) on medium flame. Place the rolled-out roti onto the tawa. Cook the bottom side for a few seconds until slight air bubbles appear on the surface.

Step 6: Puff Phulkas on Flame

Flip the roti and cook the other side briefly. Lift the roti with a pair of tongs and place it directly onto the flame, with the side that was cooked for a few seconds facing the flame. The roti will puff up.

Step 7: Serve Phulkas

Once the phulka is puffed and lightly charred, immediately remove it from the flame and place it on a plate. Apply a little ghee or butter and serve hot.

Step 8: Sauté Base Ingredients for Masala

Heat 1 tablespoon of oil in a kadai. Add 2 large chopped onions and sauté until they become transparent. Add 10 red chilies, 3 large chopped tomatoes, and 1/4 cup cashew nuts. Add 1 teaspoon of salt and cook until the tomatoes are nice and mushy.

Step 9: Grind Masala Paste

Turn off the stove and allow the mixture to cool completely. Transfer the cooled mixture into a mixer jar and grind it to a fine paste.

Step 10: Prepare Gravy Base

In the same kadai, add 3 teaspoons of ghee. Add 2 teaspoons of Kashmiri chili powder and mix quickly to prevent it from burning, keeping the flame on medium. Add the ground tomato, onion, and cashew paste. Add a little water (from rinsing the mixer jar) to the kadai and mix well.

Step 11: Add Spices and Herbs

Add 1 teaspoon of garam masala, a few crushed kasuri methi leaves, and a handful of freshly chopped coriander leaves. Mix everything together.

Step 12: Simmer Gravy

Close the lid and cook the gravy for 10 minutes on low flame.

Step 13: Prepare Khoa Mixture

In a separate mixer jar, grind 50 grams of unsweetened khoa with 3 tablespoons of milk to a fine paste. This mixture adds richness and creaminess to the gravy.

Step 14: Finish Gravy

Add 2 tablespoons of fresh cream and the ground khoa-milk mixture to the simmering gravy. Add 1 teaspoon of sugar (if using unsweetened khoa) and mix everything together. Add 1/4 cup of water and 1 teaspoon of salt, mixing well.

Step 15: Add Paneer and Final Cook

Add 300 grams of paneer, cut into small cubes, to the gravy. Close the lid and cook on low flame for another 10 minutes.

Step 16: Serve Paneer Butter Masala

Serve the rich and creamy Paneer Butter Masala hot, garnished with a cube of butter and fresh coriander leaves.

• Adding warm water makes phulkas softer.

• Keep the flame on medium when adding chili powder to prevent it from burning.

• You can substitute khoa and milk with condensed milk or a teaspoon of sugar to balance the flavors and add sweetness.

• Substitute khoa and milk with condensed milk or a teaspoon of sugar for sweetness.