Yummy Laung Lata - Tofu rolls served in tomato-cream sauce!
- Ready In:
- 45mins
- Ingredients:
- 21
- Yields:
-
4-6 rolls
- Serves:
- 3
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
-
For sauce
- 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)
directions
- Heat a tbsp.
- of butter in a pan.
- Add 1 tsp.
- oil to the butter so that the butter does not burn.
- Add cumin seeds.
- Allow to crackle.
- Then add the greenpeas.
- Add yellow chilli powder, garam masala powder, corriander powder, roasted and crushed cumin seeds and salt.
- Mix well and then mash this mixture.
- Now take a paneer slice in your palm.
- In the center of the slice, stuff a bit of the greenpeas mixture.
- Place on a wooden board or any clean flat surface on your kitchen countertop.
- Starting from any end, roll the slice very gently and carefully so as to not let it break.
- Once its rolled, seal each side with a clove each.
- Likewise, repeat for all the paneer slices.
- Place all the paneer rolls very carefully in a flat serving dish.
- Now start preparing the sauce.
- For the sauce, heat 1 tbsp.
- oil in a skillet.
- Add cumin seeds and allow to crackle.
- Once they crackle, add tomato puree and as much water as is desired to get a gravy consistency.
- Mix well.
- Add garam masala powder and kasoori methi (dried).
- Crush the kasoori methi between your palms before putting it in the skillet.
- Add salt and red chilli powder.
- Remove from heat.
- Add cream/yogurt and mix well.
- Pour the sauce over the paneer rolls.
- Garnish with corriander leaves and serve hot with hot Indian flatbreads (rotis) or parathas!
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>