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Photo of Layered Parantha & Paneer Butter Masala by Affaf Ali at BetterButter
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Layered Parantha & Paneer Butter Masala

Jun-26-2018
Affaf Ali
15 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Layered Parantha & Paneer Butter Masala RECIPE

Enjoy restaurant style food at comfort of your home. Crisp, soft yet flakey layered parathas can be enjoyed especially when its served piping hot straight out the pan. Paratha can be paired with any non-veg or veg curry like Restaurant Style Paneer Butter Masala. Tangy and flavourful curry with fried paneer cubes and spices which is simply irresistible.

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes

Ingredients Serving: 4

  1. For Paneer Butter Masala:
  2. Paneer - 200grams
  3. Garlic - 6pods
  4. Ginger - 1/2 inch piece
  5. Green chilly - 1
  6. Tomatoes - 3
  7. Tomato paste - 2tspn
  8. Onion - 1 cut to large cubes
  9. Coriander powder - 1tspn
  10. Chilly powder - 3/4th to 1tspn
  11. Garam masala powder - 1/2tspn
  12. Turmeric powder - 1/4th tspn
  13. Sugar - 1tspn
  14. Salt - according to taste
  15. Cinnamon stick - 1 to 2
  16. Bay leaf - 1 to 2
  17. Butter - as required
  18. For Layered Paratha:
  19. All purpose flour - 1cup
  20. Water as required
  21. Oil - to fry

Instructions

  1. TAKE 1 CUP ALL PURPOSE FLOUR, ADD 1/4 CUP WATER
  2. KNEAD INTO A SOFT DOUGH, ADD 1 TSP OIL, COVER & SET ASIDE FOR 30 MINS
  3. HEAT 2 TSP BUTTER, ADD 1 TSP CUMIN SEEDS
  4. ADD 6 CHOPPED GARLIC CLOVES, 1 GREEN CHILLI, 1/2 INCH PIECE OF GINGER, SAUTE FOR 1 MINUTE
  5. ADD 3 CHOPPED TOMATOES, COOK UNTIL THEY TURN SOFT
  6. ADD 2 TSP TOMATO PUREE, COOK FOR 2-3 MINS, TAKE OFF HEAT, ALLOW THE MASALA TO COOL A BIT
  7. TRANSFER TO A MIXER JAR, BLEND INTO A SMOOTH PASTE, SET ASIDE
  8. HEAT 2 TBSP BUTTER, SHALLOW FRY 200 GMS CUBED COTTAGE CHEESE TILL GOLDEN BROWN, SET ASIDE
  9. HEAT 1 TSP BUTTER, ADD 2 BAY LEAVES, 2 CINNAMON STICKS
  10. ADD 1 TSP EACH OF CORIANDER & RED CHILLI POWDERS
  11. ADD 2 TSP KASURI METHI, FRY FOR 30 SECS
  12. ADD THE GROUND TOMATO MASALA PASTE
  13. ADD 1/4 TSP TURMERIC POWDER, MIX
  14. ADD 1 DICED ONION, SAUTE
  15. ADD 1 TSP SUGAR, 1/2 TSP GARAM MASALA POWDER, SALT TO TASTE
  16. ADD THE FRIED COTTAGE CHEESE, MIX WELL, ADD 3/4 CUP WATER
  17. COVER & SIMMER FOR 5-10 MINS
  18. DRIZZLE WITH 1 TSP FRESH CREAM, GARNISH WITH 1/2 TSP CRUSHED KASURI METHI, SET ASIDE
  19. FOR PARATHA : TAKE A LARGE PORTION OF THE RESTED DOUGH, DUST WITH SOME FLOUR, ROLL IT OUT
  20. ROLL OUT AS BIG AS POSSIBLE
  21. ADD 2-3 TSP OIL, SPREAD OUT EVENLY
  22. DUST SOME FLOUR, ROLL IT OUT LIKE A LOG
  23. CUT INTO 4 PORTIONS, PRESS EACH PORTION BY TUCKING THE ENDS LIKE THIS
  24. DUST WITH FLOUR, ROLL IT EVENLY
  25. PLACE ON A HOT TAVA, ADD 1 TSP OIL
  26. GRILL FROM BOTH SIDES UNTIL GOLDEN BROWN, ADDING 1 TSP OIL ON THE OTHER SIDE
  27. THE PARANTHA IS DONE NOW, TAKE OFF HEAT
  28. FOLD PARANTHA, PRESS BETWEEN YOUR PALMS LIKE THIS, THIS WILL SEPERATE THE LAYERS
  29. SERVE HOT WITH PANEER BUTTER MASALA

Reviews (1)  

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Neema Bhardwaj
Jun-26-2018
Neema Bhardwaj   Jun-26-2018

nice

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