Restaurant Style Paneer Thali (Paneer Curry, Dal Tadka & Tandoori Roti)

Ingredients

• 2 tablespoons Oil (neutral oil such as vegetable or canola)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 2 tablespoons Fresh Cilantro (finely chopped)
• 1 teaspoon Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 piece Green Chili (finely chopped, adjust to heat preference)
• 2 medium Tomatoes (grated (about 200 g))
• 2 medium Onion (grated (about 150 g))
• 150 grams Paneer (grated or cut into bite‑size cubes)
• 100 ml Fresh Cream (Amul or any heavy cream; can substitute with thickened milk)
• 1 tablespoon Ghee (clarified butter for richness)
• to taste Salt
• 1 tablespoon Lemon Juice (about half a lemon, freshly squeezed)
• 1 teaspoon Sugar
• 1 tablespoon Hot‑Sweet Tomato Ketchup (Maggi style ketchup; any sweet chili ketchup works)
• ½ tablespoon Red Chili Paste (optional for extra heat)
• ½ cup Water (warm)
• 1 teaspoon Kitchen King Masala (or Garam Masala) (optional spice blend)
• 1 cup Moong Dal (split yellow) (rinsed and soaked 2 hours)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Ginger‑Garlic Paste (store‑bought or homemade)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• a pinch Hing (Asafoetida)
• ½ teaspoon Garam Masala
• 1 cup Whole Wheat Flour (about 120 g)
• ¾ cup Gram Flour (Besan) (about 90 g)
• ½ cup Plain Yogurt (curd) (fresh, slightly sour)
• ½ cup Warm Water (for dough)
• 3 tablespoons Oil (for dough & cooking) (neutral oil)
• ½ teaspoon Salt (for dough)

Instructions

1. Prepare Ingredients

   Grate the tomatoes and onions, finely chop green chili and cilantro, crumble or cube the paneer, and measure all spices and liquids. Soak the moong dal in water for at least 2 hours, then rinse.

   Time: PT10M

2. Cook Paneer Curry – Base

   Heat 2 Tbsp oil in a large kadhai over medium heat. Add 1 tsp kasuri methi, 1 tsp Kashmiri red chili powder, and the chopped green chili. Sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium

3. Add Tomatoes & Onions

   Stir in the grated tomatoes and onions. Cook, stirring occasionally, for 4‑5 minutes until the raw smell disappears but the mixture stays slightly chunky.

   Time: PT5M

   Temperature: Medium

4. Season & Add Liquids

   Add 1 tsp salt, 1 Tbsp hot‑sweet ketchup, ½ Tbsp red chili paste (optional), ½ cup warm water, and 1 tsp sugar. Mix well and let the mixture come to a gentle boil.

   Time: PT3M

   Temperature: Medium

5. Add Paneer & Cream

   Gently fold in the grated paneer, 100 ml fresh cream, and 1 Tbsp ghee. Cook on low heat, stirring gently, for 7‑8 minutes until the oil separates from the gravy and the paneer is heated through.

   Time: PT8M

   Temperature: Low

6. Finish Paneer Curry

   Add 1 Tbsp lemon juice, 1 tsp kasuri methi (crushed), and 1 tsp Kitchen King Masala (or garam masala). Stir and cook for another 2 minutes. Adjust salt if needed.

   Time: PT2M

   Temperature: Low

7. Cook Moong Dal

   Drain the soaked dal. In a pressure cooker, add 1 cup dal, 2 cups water, 1 Tbsp oil, and ½ tsp turmeric. Close the lid and cook on high pressure for 2 whistles (≈8 minutes). Release pressure naturally for 5 minutes, then open.

   Time: PT15M

   Temperature: High pressure

8. Temper Dal (Tadka)

   In a small pan, heat 1 Tbsp oil, add 1 tsp cumin seeds until they sizzle, then add a pinch of hing, 2 tsp ginger‑garlic paste, 2 tsp chopped onion, and sauté until onion turns light pink (≈3 minutes). Add 1 tsp red chili powder, ½ tsp garam masala, and stir for 30 seconds.

   Time: PT4M

   Temperature: Medium

9. Combine Dal & Tadka

   Pour the hot tadka over the cooked dal, add 2 tsp lemon juice and 1 tsp sugar, stir gently, and let it simmer for 3 minutes on low heat.

   Time: PT3M

   Temperature: Low

10. Prepare Roti Dough

    In a mixing bowl, combine 1 cup whole wheat flour, ¾ cup gram flour, ½ tsp salt, ¼ tsp turmeric, ½ cup yogurt, and ½ cup warm water. Mix until a soft, non‑sticky dough forms. Add 2 Tbsp oil and knead for 5 minutes until smooth and elastic.

    Time: PT10M

11. Rest Dough

    Cover the dough with a damp cloth and let it rest for 15 minutes.

    Time: PT15M

12. Shape & Cook Roti

    Divide dough into 4 equal balls. Flatten each ball with hands (or a rolling pin) into a 6‑inch disc. Lightly brush one side with oil, place the oiled side on a hot tawa (cast‑iron skillet) over high flame, cook for 30 seconds, flip, brush the other side with oil, and cook until golden spots appear (≈1 minute per side).

    Time: PT10M

    Temperature: High

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

8 g