Yummy Laung Lata - Tofu Rolls Served In Tomato-cream Sauce!

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon butter
• 1 teaspoon cooking oil
• 1/4 teaspoon cumin seed
• 2 tablespoons green peas, washed and drained (about 50gms)
• 1/4 teaspoon garam masala powder
• 1 pinch of yellow chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon roasted and crushed cumin seed
• 1/4 teaspoon salt
• 4 -6 slices panir (tofu)
• 10 -12 cloves, lightly cooked in a little oil
• 1 tablespoon oil
• 1/4 teaspoon cumin seed
• 1/2 cup tomato puree
• water, as much as required to get gravy consistency
• 1 pinch kasuri methi, crushed between palms
• 1/4 teaspoon garam masala powder
• 1 teaspoon salt
• 1 pinch red chili powder
• 1 teaspoon cream, beaten (for those on a low-fat diet, you can use low-fat plain yogurt as a substitute)
• 2 tablespoons coriander leaves, chopped (to garnish)

Recipe

• 1 heat a tbsp.
• 2 of butter in a pan.
• 3 add 1 tsp.
• 4 oil to the butter so that the butter does not burn.
• 5 add cumin seeds.
• 6 allow to crackle.
• 7 then add the greenpeas.
• 8 add yellow chilli powder, garam masala powder, corriander powder, roasted and crushed cumin seeds and salt.
• 9 mix well and then mash this mixture.
• 10 now take a paneer slice in your palm.
• 11 in the center of the slice, stuff a bit of the greenpeas mixture.
• 12 place on a wooden board or any clean flat surface on your kitchen countertop.
• 13 starting from any end, roll the slice very gently and carefully so as to not let it break.
• 14 once its rolled, seal each side with a clove each.
• 15 likewise, repeat for all the paneer slices.
• 16 place all the paneer rolls very carefully in a flat serving dish.
• 17 now start preparing the sauce.
• 18 for the sauce, heat 1 tbsp.
• 19 oil in a skillet.
• 20 add cumin seeds and allow to crackle.
• 21 once they crackle, add tomato puree and as much water as is desired to get a gravy consistency.
• 22 mix well.
• 23 add garam masala powder and kasoori methi (dried).
• 24 crush the kasoori methi between your palms before putting it in the skillet.
• 25 add salt and red chilli powder.
• 26 remove from heat.
• 27 add cream/yogurt and mix well.
• 28 pour the sauce over the paneer rolls.
• 29 garnish with corriander leaves and serve hot with hot indian flatbreads (rotis) or parathas!