Restaurant Style Paneer Butter Masala With Layered Parantha

Hey everyone, 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. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Restaurant Style Paneer Butter Masala with Layered Parantha is one of the most popular of recent trending foods in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look fantastic. Restaurant Style Paneer Butter Masala with Layered Parantha is something that I've loved my entire life.

Many things affect the quality of taste from Restaurant Style Paneer Butter Masala with Layered Parantha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Restaurant Style Paneer Butter Masala with Layered Parantha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Restaurant Style Paneer Butter Masala with Layered Parantha is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Restaurant Style Paneer Butter Masala with Layered Parantha using 29 ingredients and 9 steps. Here is how you can achieve it.

The recipie is guaranteed to give you a Restaurant Style Paneer Butter Masala!!! This is dedicated to all my friends who tasted the dish prepared by me and asked me for this recipie

Ingredients and spices that need to be Prepare to make Restaurant Style Paneer Butter Masala with Layered Parantha:

1. For Paneer Butter Masala--
2. 2 onions
3. 4-5 tomatoes medium
4. 6-7 garlic cloves
5. 1 inch ginger
6. 2 green chillies
7. 1/2 cinnamon stick
8. 1-2 bay leaves
9. 1-2 tsp shahi jira/ jira
10. 2 whole red chillies
11. 3-4 cloves
12. 1 Black Cardamom
13. 1 Green cardamom
14. 1/2 tsp elachi sauf powder
15. 1-2 tsp red chilli powder
16. 1-2 tsp dhaniya powder
17. to taste salt
18. 1/2 tsp haldi powder
19. 1 tsp chicken masala(optional)
20. 2-3 tsp kasuri methi
21. 200-250 gms paneer
22. 200 ml cream
23. 1-2 tbsp butter
24. For Layered Parantha--
25. 2 bowls wheat flour
26. 1-2 tbsp ghee
27. 2-3 tsp ajwain
28. 1/2 tsp salt
29. as required water for kneading dough

Instructions to make 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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So that is going to wrap this up with this special food Steps to Make Homemade Restaurant Style Paneer Butter Masala with Layered Parantha. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!