Roti is an Indian flat bread alright but it is usually paired with a vegetable curry or gravy. Every bite size piece of roti is stuffed with a generous amount of gravy before being devoured!
There is a wide variety of vegetable preps like paneer butter masala, vegetable kolhapuri and Kharai vegetable.
Recipe of paneer butter masala:
Ingredients required:
- Tomatoes (about 3-4)
- Cinnamon
- Cardamom
- Clove
- Bay leaf
- Green chilies
- Ginger
- Dry fenugreek leaves
- Cashew nuts
- Turmeric
- Cumin powder, coriander powder, red chilli powder
- Garam masala powder
- Fresh cream
- Oil and salt
- Paneer cut into cubes
Method:
The tomatoes can be blanched and grinded into puree or alternatively fried with the masalas before being put into the blender. I personally prefer the latter because the flavors are better infused this way.
Firstly, you have to add an equal aggregation of oil and butter into a non stick Kadhai. Let the butter simmer for a bit before placing in a bay leaf, a stick of cinnamon and about two to three pods of cardamom. Once the aromas from the spices are released, add in your tomatoes, green chilli and ginger. Sprinkle about a teaspoon of turmeric, cumin, coriander and chilli powder. Then add the required amount of salt to taste along with the cashew nuts. The tomatoes need to be cooked until they get soft and mushy. Once it is cooked, the mixture needs to be set aside until it cools off completely. Instead, to accelerate the process, you can add a few icecubes into the blender in order to prevent the mixture from bursting out. Grind it completely until it turns into a fine paste.
This divine paste is then put back into the Kadhai along with lollops of butter. Remember, it is paneer “butter” masala after all! Then add in your paneer cubes and let it cook in the gravy for about ten minutes. This will not only ensure that the paneer becomes soft but also absorbs the flavor of the gravy. Add in your fenugreek leaves and some fresh cream and your dish is ready to be served.
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