Jain Paneer Tikka Masala Shawarma

Name: Jain Paneer Tikka Masala Shawarma
Yield: 3 people
Cuisine: Indian
Ingredients: 250 gms Refined flour; as per taste Salt; 1/2 teaspoon Sugar; 1/2 teaspoon Baking powder; 1/4 teaspoon Baking soda; 8 - 10 Paneer cubes; 8-10 Bell peppers cubes; 4-5 Tomato cubes (remove the central part); 1/2 bowl Hung curd or thick curd; 1 teaspoon Black pepper powder; As per taste Salt; 2 teaspoon Ghee; 2 tablespoon Crushed cashew; 1 tablespoon Cornflour; 3 Tomatoes; 2-3 Green chillies; 1 teaspoon Kasuri methi; 2 teaspoon Cream; 4-5 Cashew nuts; 1 teaspoon Cumin seeds; 1 pinch Asafetida; 1 Bay leaf piece; 1 teaspoon Ghee; as per taste Salt; 1/4 teaspoon Sugar; 1 teaspoon Red chilli powder; 1/4 teaspoon Garam masala; 1 bowl Cucumber pieces; 1/2 bowl Tomato vertical pieces; As needed- Lettuce leaves few

Mitali Jain @mitali_jain

Mumbai

#boxweek8

A middle Eastern take of Shawarma on our own desi paneer tikka masala. This dish is as comforting as enjoying a naan with paneer tikka masala. This spicy yet comforting dish takes your enjoyment level to a next step.

#boxweek8

Mitali Jain @mitali_jain

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Ingredients

3 people

For dough
250 gmsRefined flour
as per tasteSalt
1/2 teaspoonSugar
1/2 teaspoonBaking powder
1/4 teaspoonBaking soda
For Paneer Tikka
8 - 10Paneer cubes
8-10Bell peppers cubes
4-5Tomato cubes (remove the central part)
1/2 bowlHung curd or thick curd
1 teaspoonBlack pepper powder
As per taste Salt
2 teaspoonGhee
2 tablespoonCrushed cashew
1 tablespoonCornflour
For gravy masala
3Tomatoes
2-3Green chillies
1 teaspoonKasuri methi
2 teaspoonCream
4-5Cashew nuts
1 teaspoonCumin seeds
1 pinchAsafetida
1Bay leaf piece
1 teaspoonGhee
as per tasteSalt
1/4 teaspoonSugar
1 teaspoonRed chilli powder
1/4 teaspoonGaram masala
Pickle and salad
1 bowlCucumber pieces
1/2 bowlTomato vertical pieces
As needed-Lettuce leaves few
1/2 bowlCabbage julienne
as required Coriander leaves coarsely chopped
2 teaspoonLemon juice
as per tasteSalt

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Steps

1

Mix all dry ingredient for kneading the dough.
2

Using water knead the dough. Aply some oil/gheeom the kneaded dough and cover it with a wet cloth. Let it rest till you prepare other stuff.
3

For paneer tikka's marination, mix hung curd, black pepper powder and salt in a bowl. Add crushed cashew and cornflour to this and mix well.
4

Now collect all bell pepper and paneer cubes in a plate.
5

Marinate all the above cubes in the curd mixture and let it rest till you prepare other stuff.
6

For gravy, heat one teaspoon ghee in a pan. Add asafetida, cumin seeds and a bay leaf to this. Let them cook for few seconds. Add green chillies to this and cook for a minute.
7

Now add cashew nuts to it and after tossing them add chopped tomatoes. Cook them on high flame for a minute and on medium flame for another 5 minutes. Add salt and sugar to this. Keep stiring. Add garam masala and red chilli powder and cook till the tomatoes soften and add a teaspoon of cream and cook till the pan starts leaving oil.
8

Now let it cool and blend it to a very smooth paste. After that, cook it till it gets thick for about 5 minutes with continuous stiring. Add remaining cream.
9

For pickle, add lemon and salt to the cucumber pieces and let them rest for 20 minutes. On other hand, keep the lettuce, cucumber and tomato slices ready.
10

Now shallow fry the paneer and bell pepper cubes on the grill pan after greasing the pan with a teaspoon of ghee. Fry them from both the sides.
11

For roti, mix the dough once again. Now roll it with the thickness as shown below. Let the roti be bigger than normal.
12

Put it on the non-stick tawa and immediately cover it so that it gets cooked with steam inside. Let it cook from both sides for 1 to 2 minutes. Do not apply ghee/oil on any side. Store these in a container so that it doesn't get hard.
13

Now every component is ready.
14

In a plate, place the roti. Apply gravy on top evenly as a thick layer.
15

Now place paneer and bell pepper cubes shallow fried on one side.
16

Place pickled cucumber, tomato, cabbage and lettuce leaves on top. Add coriander.
17

Now roll the roti well so that the mixture doesn't come out. Cover the bottom with foil paper and enjoy.