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Layered Paratha & Paneer Butter Masala

May-09-2018
Affaf Ali
15 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Layered Paratha & 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

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Sauteeing
  • Main Dish
  • Egg Free

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. KEEP INGREDIENTS READY.
  2. FOR LAYERED PARATHAS ADD WATER TO 1 CUP ALL PURPOSE FLOUR/ MAIDA.
  3. KNEAD TO SOFT DOUGH.
  4. ADD OIL AFTER KNEADING
  5. COVER WITH LID AND SET ASIDE FOR 30 MINUTES.
  6. FOR PANEER BUTTER MASALA: HEAT BUTTER IN KADAI
  7. ADD 1TSPN SHAHI ZEERA
  8. ADD ROUGHLY CHOPPED GARLIC PIECES, GREEN CHILLY AND 1/2INCH GINGER PIECE.
  9. FRY WELL FOR A MINUTE.
  10. ADD 3 TOMATOES CHOPPED TO ROUGH CUBES.
  11. COOK TILL MUSHY.
  12. ADD 2TSPN TOMATO PASTE.
  13. WHEN COMPLETELY COOLED TRANSFER TOMATO MIXTURE TO MIXIE JAR.
  14. GRIND TO SMOOTH PASTE.
  15. ADD BUTTER AND FRY PANEER CUBES.
  16. FRY WELL ON BOTH SIDES. TRANSFER TO PLATE.
  17. HEAT BUTTER ON LOW FLAME.
  18. ADD BAY LEAF AND CINNAMON STICK.
  19. ADD 1TSPN CORIANDER POWDER.
  20. ADD 1TSPN CHILLY POWDER.
  21. ADD 2 TSPN KASURI METHI.
  22. FRY FOR LESS THAN A MINUTE.
  23. ADD TOMATO MIXTURE.
  24. ADD 1/4TH TSPN TURMERIC POWDER/ HALDI.
  25. MIX WELL.
  26. ADD ONION CUBES.
  27. ADD 1TSPN SUGAR.
  28. ADD 1/2 TSPN GARAM MASALA.
  29. ADD SALT ACCORDING TO TASTE.
  30. ADD FRIED PANEER.
  31. MIX WELL.
  32. ADD HALF GLASS WATER.
  33. COVER WITH LID. COOK FOR 5 TO 10 MINUTES.
  34. ADD FRESH CREAM
  35. GARNISH WITH KASURI METHI.
  36. FOR PARATHA: TAKE A LARGE PORTION OF DOUGH SUFFICIENT FOR 4 ROTIS, DUST SOME FLOUR.
  37. ROLL IT EVENLY
  38. ROLL AS BIG AS POSSIBLE.
  39. ADD 2 TO 3 TSPNS OF OIL.
  40. SPREAD EVENLY.
  41. DUST SOME FLOUR.
  42. ROLL IT LIKE A LOG.
  43. DIVIDE TO 4 PORTIONS
  44. PRESS EACH PORTION TUCKING THE END.
  45. DIP IN SOME FLOUR.
  46. ROLL IT EVENLY.
  47. TRANSFER TO HOT TAVA.
  48. ADD 1TSPN OIL
  49. ADD 1TSPN OIL ON OTHER SIDE
  50. FRY WELL ON BOTH SIDES. PRESS WITH SPATULA ONLY WHEN REQUIRED.
  51. TURN SIDES AND FRY WELL.
  52. TRANSFER PARATHA TO BASKET.
  53. FOLD PARATHA AND MASH WELL BETWEEN PALM. THIS WILL HELP IN SEPERATING THE LAYERS.
  54. SERVE HOT WITH PANEER BUTTER MASALA.

Reviews (1)  

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Shelly Sharma
May-13-2018
Shelly Sharma   May-13-2018

I will surely try this.

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