Paneer Sabzi + Ragi Roti

Method

1. 1

   Cube 400 g paneer. Heat 2 tbsp oil and lightly toss the cubes till edges turn pale gold; remove.

2. 2

   In the same pan add 1 tsp cumin, chopped onion, ginger-garlic, green chili. Sauté golden.

3. 3

   Add chopped tomatoes, ½ tsp turmeric, 1 tsp red chili, 1 tsp coriander powder, salt. Cook 6 mins to a thick masala.

4. 4

   Add diced capsicum and ½ cup water; simmer 3 mins.

5. 5

   Return paneer, sprinkle ½ tsp garam masala and kasuri methi; cook 2 mins.

6. 6

   Ragi roti: mix 2 cups ragi flour with hot water and salt to a soft dough; pat thin discs on a greased plastic sheet, transfer onto hot tawa, cook both sides with ghee.

7. 7

   Serve sabzi with the hot ragi rotis.

Adapted from Hebbar's Kitchen – Ragi Roti