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

Before you jump to Restaurant Style Paneer Butter Masala with Layered Parantha recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

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Green tea is fantastic for moods. You were sure it had to be mentioned in this article, right? Green tea has a lot of an amino acid referred to as L-theanine. Research has proved that this amino acid promotes the production of brain waves. This will better your brain’s focus while at the same loosening up the rest of your body. You probably already knew how easy it is to be healthy when you drink green tea. Now you know that green tea can improve your mood also!

As you can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to restaurant style paneer butter masala with layered parantha recipe. You can have restaurant style paneer butter masala with layered parantha using 29 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Restaurant Style Paneer Butter Masala with Layered Parantha:
  1. Take Paneer Butter Masala–
  2. Prepare onions
  3. Prepare tomatoes medium
  4. You need garlic cloves
  5. Use ginger
  6. You need green chillies
  7. You need cinnamon stick
  8. Take bay leaves
  9. Get shahi jira/ jira
  10. Take whole red chillies
  11. Use cloves
  12. Get Black Cardamom
  13. Use Green cardamom
  14. Prepare elachi sauf powder
  15. Get red chilli powder
  16. Prepare dhaniya powder
  17. Get salt
  18. You need haldi powder
  19. Take chicken masala(optional)
  20. You need kasuri methi
  21. Prepare paneer
  22. You need cream
  23. Take butter
  24. Take Layered Parantha–
  25. Get wheat flour
  26. Provide ghee
  27. Take ajwain
  28. Get salt
  29. Take water for kneading dough
Instructions 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!!!

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