Roomali Roti with Paneer Butter Masala and Gulab Jamun

This delightful meal features soft, thin Roomali Roti paired with rich and creamy Paneer Butter Masala, finished off with sweet, syrup-soaked Gulab Jamun for dessert. The combination of textures and flavors creates a satisfying dining experience that balances traditional Indian cuisine with a touch of creativity.

Ingredients:

• For Roomali Roti:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon oil
• Water as needed
• For Paneer Butter Masala:
• 200 grams paneer, cubed
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 cup heavy cream
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander for garnish
• For Gulab Jamun:
• 1 cup khoya (dried milk)
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• Oil for frying
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• A few drops of rose water

Instructions:

1. To make Roomali Roti, mix all-purpose flour, salt, and oil in a bowl. Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes.
2. Divide the dough into small balls. Roll each ball into a thin circle using a rolling pin. Cook on a hot griddle until lightly browned on both sides. Keep warm in a cloth.
3. For Paneer Butter Masala, heat butter in a pan and sauté onions until golden brown. Add ginger-garlic paste and cook for 2 minutes.
4. Stir in the tomato puree, garam masala, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add paneer cubes and cream, simmer for 5-7 minutes. Garnish with fresh coriander.
6. For Gulab Jamun, mix khoya, all-purpose flour, and baking soda to form a smooth dough. Shape into small balls.
7. Heat oil in a pan and fry the balls until golden brown. In another pot, boil sugar and water to make a syrup, adding cardamom powder and rose water.
8. Soak the fried balls in the syrup for at least 30 minutes before serving.