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 separates 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 of water and bring it to boil.

Then add paneer cubes and mix well.

Cover and cook 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.

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 the kadhai and flip it 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 of 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 a few seconds to cook on one side, use a cloth and dab gently to cook the roti evenly, flip and cook on other 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.