Restaurant Style Paneer Butter Masala with Layered Parantha
Restaurant Style Paneer Butter Masala with Layered Parantha

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, restaurant style paneer butter masala with layered parantha. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Restaurant Style Paneer Butter Masala with Layered Parantha is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Restaurant Style Paneer Butter Masala with Layered Parantha is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook restaurant style paneer butter masala with layered parantha using 29 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Restaurant Style Paneer Butter Masala with Layered Parantha:
  1. Get Paneer Butter Masala–
  2. Make ready onions
  3. Get tomatoes medium
  4. Get garlic cloves
  5. Take ginger
  6. Take green chillies
  7. Make ready cinnamon stick
  8. Take bay leaves
  9. Make ready shahi jira/ jira
  10. Make ready whole red chillies
  11. Get cloves
  12. Take Black Cardamom
  13. Make ready Green cardamom
  14. Get elachi sauf powder
  15. Get red chilli powder
  16. Make ready dhaniya powder
  17. Make ready salt
  18. Prepare haldi powder
  19. Take chicken masala(optional)
  20. Prepare kasuri methi
  21. Get paneer
  22. Prepare cream
  23. Prepare butter
  24. Take Layered Parantha–
  25. Take wheat flour
  26. Prepare ghee
  27. Make ready ajwain
  28. Get salt
  29. Prepare water for kneading dough
Steps to make Restaurant Style Paneer Butter Masala with Layered Parantha:
  1. Take a sauce pan or kadhai. Add 1 tbsp Mustard oil and let it heat. add bay leaves, cloves, black cardamom, green cardamom, cinnamon stick,red chillies, shahi jira/ jira. Stir it for 20-30 sec. Add sliced onions. cook it for 1 min on low heat. turn off the gas and take the complete masala in the blender. let it cool for 5-10 mins. now blend the masala into a paste.
  2. Roughly cut tomatoes and blend it to make a puree. Now take the same pan, add 1-2 tbsp mustard oil. Add chopped ginger-garlic, blended onion masala, elachi sauf powder. As masala is already cooked, so we can immediately add the tomato puree. mix it well. Now add red chilli powder, salt, dhaniya powder, chicken masala(optional), haldi. let the gravy cook on low heat until it starts to release the oil.
  3. Take 200 ml Amul/mother dairy cream. Add the cream into the gravy and mix it well. You can adjust the colour of gravy here by adding degi red chilli powder. Let it cook for 2-3 min. Add 1-2 tbsp butter. and mix it well. Add Kasuri methi. Now take 200-250 gms paneer and cut it into medium size pieces. Either you can roast the paneer in air fryer or shallow fry it on pan, or you can directly add paneer in the gravy. Paneer was very soft, so I roasted paneer in air fryer and then added in the gravy
  4. Now add 1/2 tsp of sugar to balance all the strong flavours of masalas added. add some grated nutmeg and 2 long slit green chillies. Cook it for another 3-4 minutes. If gravy is too thick, you can add some milk to adjust the consistency and cook it for another 2 mins. Adjust salt acc to ir taste.
  5. Layered Parantha:- Take 2 bowl wheat flour in a mixing bowl. Add ajawain, salt, ghee. mix it. add water and Knead it to make a dough. Rest it for 10-15 mins. Now take some portion of dough and make it into a ball. Make it like chapati shape with rolling pin. Now make hole in centre of dough. Strech the centre part of the dough to meet outer part if the dough. See the 3rd image ofr reference.
  6. With knife, make a cut on the dough and roll it to make it look like a flower. Press it..It will be shaped like flatten ball again. Now flatten it again with rolling pin to make a shape.like normal roti.
  7. Apply some ghee on the dough. Fold it 2 times horizontally. Fold it again like 2nd image. now flatten the dough and you will get square shaped and layered roti. Now put it on the hot tawa. Flip parantha to another side when botton side is cooked. Apply ghee on the upper sode. Flip it again. Apply ghee. cook it on both sides.
  8. Cook parantha on low heat. Now parantha is ready!!
  9. Serve the Paneer Butter Masala and Layered Parantha with vinegar onions and mint Coriander chutney..Bon Appetite!!!

So that is going to wrap it up for this special food restaurant style paneer butter masala with layered parantha recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this site in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to restaurant style paneer butter masala with layered parantha cooking. Go on get cooking!