Ingredients
1 Ready rolled puff pastry sheet
200g canned whole peeled tomatoes
250g paneer
1 medium onion, chopped
15g butter
2 tbsp oil
1 tsp cumin seeds
1 tbsp ginger garlic paste
1 tsp Kashmiri chilli powder
½ tsp garam masala
½ tsp salt
½ tsp sugar
2 tbsp chopped coriander leaves
1 tsp nigella seeds
Directions
Step 1
Heat a pan over medium heat and add the butter and oil to it. Once warm, add the cumin seeds and chopped onions and sauté until they turn golden pink.
Step 2
Add the ginger garlic paste and fry again.
Step 3
Puree half a can (200g) of whole peeled tomatoes and add to the pan.
Step 4
Fry for few minutes, add the chilli powder, garam masala, salt, sugar and fry again.
Step 5
Add the crumbled paneer and mix well. Cook this mixture until it thickens and comes together.
Step 6
Turn off the heat and let it cool completely.
Step 7
Roll the puff pastry sheet out fully and spread the mixture evenly on top. Then roll the sheet tight and chill in the fridge for 10 minutes.
Step 8
Take the roll out and cut into slices. Place them on a baking tray and sprinkle nigella seeds on the top.
Step 9
Bake for 20 minutes at 180 °C in a pre-heated oven, flipping them once to ensure they are cooked evenly.
Step 10
Serve them hot and enjoy with a hot cup of tea/coffee.