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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 Energy Raising Snack foods.

Eating healthy foods tends to make all the difference in the way we feel. We have a tendency to feel way less gross whenever we increase our daily allowance of wholesome foods and lower our consumption of processed foods. Eating more vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s hard to find healthy foods for something to eat between meals. Finding goodies that help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that you can use when you need an instant pick me up.

One of the most popular treats is yogurt. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. Low fat yogurt helps make a wonderful snack, however. It contains tons of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can even help your digestive system work appropriately depending upon the culture used to create it. Quick hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an uncomplicated way to minimize sugar while still enjoying a tasty snack.

A large assortment of quick health snacks is easily accessible. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to restaurant style paneer butter masala with layered parantha recipe. To cook restaurant style paneer butter masala with layered parantha you only need 29 ingredients and 9 steps. Here is how you do it.

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

Transfer paneer butter masala to a serving bowl. Serve paneer butter masala with Jeera rice, chapathi, Paratha, roti, butter naan or even with plain basmati rice. Get ready for another recipe from Sharma's kitchen. This time its creamy, restaurant-style rich in taste and delicious paneer butter masala with lachcha paratha. Another very unique paneer recipe that I have on the blog is Paneer Bharwan Gatte, chickpea dumplings stuffed with paneer.

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