When it comes to
Indian cuisine, there's an endless array of delicious dishes that cater to a
variety of tastes and preferences. One such classic combination that never
fails to satisfy both the palate and the soul is "Matter Paneer with Rice
Flour Roti." This dynamic duo combines the rich and flavorful Matter
Paneer curry with the light and gluten-free Rice Flour Roti, resulting in a
delightful and wholesome meal. Let's dive into the world of flavours and learn
how to create this delectable combination.
Ingredients:
- For Matter Paneer:
- 250g paneer (cottage cheese), cubed
- 1 cup green peas, fresh or frozen
- 2 medium-sized tomatoes, pureed
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green chilli, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnishing
For Rice Flour
Roti:
- 1 cup rice flour
- Warm water, as needed
- Salt to taste
- Oil or ghee for cooking
Instructions:
Preparing Matter
Paneer:
Heat oil or ghee in
a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions
and sauté until they turn translucent.
Stir in minced
garlic, grated ginger, and chopped green chilli. Sauté for another minute until
aromatic.
Add the tomato
puree and cook until the oil starts to separate from the mixture.
Now, add turmeric
powder, cumin powder, coriander powder, red chilli powder, and salt. Mix well
and cook for a couple of minutes.
Toss in the paneer
cubes and green peas. Gently stir to coat them with the spices.
Pour in about 1/2
to 3/4 cup of water, depending on the desired consistency of the curry.
Cover the pan and
let the curry simmer for 10-15 minutes on low heat, allowing the flavours to
meld and the paneer to absorb the aromas.
Sprinkle garam
masala and garnish with fresh coriander leaves before serving.
Making Rice Flour
Roti:
In a mixing bowl, combine
rice flour and salt.
Gradually add warm
water while kneading the mixture to form a smooth and pliable dough. The dough
should be soft but not sticky.
Divide the dough
into small portions and shape them into balls.
Place a dough ball
between two sheets of plastic wrap or parchment paper.
Gently flatten the
dough ball into a round roti using your hands or a rolling pin. If needed, you
can dust the surface with rice flour to prevent sticking.
Heat a tawa (flat
griddle) over medium heat. Once hot, place the rolled roti on the tawa.
Cook the roti on
both sides, applying a little oil or ghee, until golden brown spots appear.
Repeat the process
for the remaining dough balls.
Serving:
Serve the flavourful
Matter Paneer alongside the warm and soft Rice Flour Roti. The slightly chewy
texture of the roti complements the rich and aromatic curry beautifully. You
can also enjoy this meal with a side of yoghurt or pickles to balance out the flavours.
In conclusion, the
combination of Matter Paneer with Rice Flour Roti is a celebration of
traditional Indian flavours and textures. The creamy paneer curry and the
light, gluten-free roti create a harmonious union that's sure to satisfy your
taste buds. Whether you're a fan of North Indian cuisine or simply looking to
explore new culinary horizons, this pairing is a must-try. So, gather your
ingredients, get cooking, and indulge in the magic of this delightful Indian
feast
Comments
Post a Comment