Shahi paneer masala recipe | no onion no garlic paneer masala | rumali roti recipe | hotel style roomali roti

Paneer sabzi & rumali roti

Shahi paneer masala is a popular paneer sabzi variation recipe prepared without any onion and garlic, ideal for jain or vrat or fasting during the festival season of navaratri. While rumali roti is a thin Indian flatbread recipe made with plain flour and wheat flour (optional). This roti is mainly known for its handkerchief-like texture and hence the name of the recipe. Paneer masala with rumali roti is an all-time favorite Punjabi combo and easy to prepare for lunch or dinner. So with few basic ingredients do try this!

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Paneer sabzi & rumali roti

Recipe card for shahi paneer masala and rumali roti

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 4 servings


For shahi paneer masala

  • 250 grm paneer cubes
  • 2 tbsp ghee
  • 4 medium size tomatoes
  • 10-12 cashews
  • 1 inch ginger
  • 4-5 soaked dry red chilli
  • 1 inch cinnemon
  • 3-4 cardamom
  • 3 cloves
  • 4-5 black pepper
  • ¼ cup milk
  • 3 tbsp oil
  • 1 bay leaf
  • 2 green chilli slits
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp chaat masala
  • ½ tsp garam masala
  • 1 tbsp kasuri methi
  • ½ cup water
  • Some coriander leaves

For rumali roti

  • 1.5 cup all purpose flour
  • ½ cup wheat flour
  • Salt to taste
  • 1 tsp sugar
  • 2 tbsp oil
  • ¾ cup lukewarm milk


Making shahi paneer masala

  • In a mixture jar, add tomatoes, cashews, ginger, and soaked dry red chili. Grind it into a smooth paste. Keep it aside.
  • Now in a mortal-pestal, add cinnamon, cardamom, cloves, and black pepper. Crush it into powder. Keep it aside.
  • In a pan, add ghee and 200 grm paneer cubes. Roast paneer till slightly golden brown on the surface. Keep it aside.
  • Then in a pan, add oil, bay leaf, green chili slits, and crushed dry spices powder. Roast slightly.
  • Now lower the flame, add kashmiri red chili powder, coriander powder, and turmeric powder. Mix well.
  • Then add tomato puree and salt. mix well.
  • Cover and cook tomato puree till oil separate from its sides.
  • Meanwhile, in a mixture jar, add 50 gram paneer pieces and ¼ cup milk. Grind it into a paste.
  • Now add paneer-milk paste into cooked tomato gravy. Mix well and cook till oil separates from its sides.
  • Then add chaat masala, garam masala and kasuri methi. Mix well.
  • Add ½ cup water and bring it to a boil.
  • Then add paneer cubes and mix well.
  • Cover and cook the sabzi for 2-3 minutes till gravy flavor absorbs into paneer cubes.
  • Garnish with coriander leaves and serve shahi paneer masala with rumali roti or naan.

Making rumali roti

  • In a mixing bowl, add salt, sugar, and oil, mix well and further add 1 cup Luke warm water in batches and knead until it becomes a soft dough.
  • Add 1 tbsp oil and knead the dough well for at least 10-12 minutes.
  • Once the dough has turned soft and smooth, cover it with a damp cloth and rest it for at least 1 hrs.
  • By the time the dough is resting, take kadhai and flip upside down, then place it on the flame facing the bottom of the kadhai up just like a dome.
  • Heat the kadhai very well and make salt water by adding 1 tsp salt in ¼ cup water, mix well and sprinkle over hot kadhai.
  • After the rest, knead the dough once again and divide the dough into equal size dough balls, sprinkle some dry flour and flatten with your hands, further use a rolling pin and roll into a very thin sheet, as thin as a handkerchief, sprinkle dry flour as and when required while rolling. You should be able to see your hands, it should be that thin.
  • Place the rolled roti over the smoking hot kadhai, don’t forget to sprinkle salt water over the kadhai before cooking the roti. It’ll take few seconds to cook on one side, use cloth and dab gently to cook the roti evenly, flip and cook on another side as well, until golden brown spots appear, fold the roti and keep aside.
  • Make all the roti in the same way and keep them aside to be used for making the roll.


For Shahi paneer sabzi
  • roast paneer on medium-low flame till it becomes slightly golden brown.
  • dry spices give a nice flavor to the gravy.
  • roast masala with oil gives the good color of the gravy.
  • addition of paneer-milk paste gives a creamy texture to the gravy.
Rumali roti
  • kneads soft, smooth, and starchy dough for roti.
  • cook roti on kadai, when it is very hot.
  • do not overcook roti, otherwise, it will become chewy.


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