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

Ingredient Substitutions

• Instead of Oil: ghee, sunflower oil
• Instead of Kasuri Methi: fenugreek leaves fresh (use 1 tbsp)
• Instead of Fresh Cilantro: fresh parsley
• Instead of Kashmiri Red Chili Powder: paprika + a pinch cayenne
• Instead of Green Chili: jalapeño or serrano
• Instead of Tomatoes: canned crushed tomatoes (½ cup)
• Instead of Onion: shallots
• Instead of Paneer: firm tofu (for vegan)
• Instead of Fresh Cream: full‑fat milk (use 150 ml)
• Instead of Ghee: unsalted butter
• Instead of Salt: sea salt
• Instead of Lemon Juice: lime juice
• Instead of Sugar: honey (½ tsp)
• Instead of Hot‑Sweet Tomato Ketchup: regular tomato ketchup + pinch sugar
• Instead of Red Chili Paste: sriracha
• Instead of Kitchen King Masala (or Garam Masala): garam masala
• Instead of Moong Dal (split yellow): toor dal
• Instead of Cumin Seeds: mustard seeds
• Instead of Ginger‑Garlic Paste: minced ginger + minced garlic (½ tsp each)
• Instead of Red Chili Powder: paprika
• Instead of Hing (Asafoetida): garlic powder (very small amount)
• Instead of Garam Masala: Kitchen King Masala
• Instead of Whole Wheat Flour: atta
• Instead of Gram Flour (Besan): all‑purpose flour (reduce quantity)
• Instead of Plain Yogurt (curd): buttermilk (use ½ cup)
• Instead of Oil (for dough & cooking): ghee
• Instead of Salt (for dough): sea salt

Equipment Needed

• Large Kadhai or Deep Pan
• Pressure Cooker
• Mixing Bowls
• Grater
• Sharp Knife
• Cutting Board
• Spatula or Wooden Spoon
• Measuring Spoons
• Measuring Cups
• Rolling Pin
• Tawa or Flat Skillet (non‑stick not required)
• Stove Top

Critical Steps — Do Not Skip

• Grating tomatoes and onions for a smooth base
• Cooking paneer until oil separates (sign of flavor development)
• Tempering dal with cumin, hing, and ginger‑garlic paste
• Kneading roti dough vigorously for elasticity
• Resting dough to relax gluten

Chef Tips from the Video

• Crush kasuri methi between your palms to release aroma before adding
• Grate tomatoes instead of using puree for a fresher taste
• Use a pinch of sugar in the dal tadka to balance acidity from lemon juice

Troubleshooting

Storage

Refrigerator: Paneer curry and dal keep up to 3 days in airtight containers; reheat gently on stove.

Freezer: Both curry and dal freeze well for up to 1 month; thaw overnight in fridge before reheating.

Room temperature: Roti stays soft for up to 12 hours in a covered container; reheat on tawa before serving.

Make-Ahead Tips

• Cook the dal a day ahead; it tastes even better after flavors meld
• Paneer curry can be prepared up to the point of adding cream; store the gravy separately and add cream just before serving
• Roti dough can be refrigerated for up to 24 hours; bring to room temperature before shaping

Frequently Asked Questions