Restaurant Style Paneer Butter Masala with Layered Parantha.
You get with it baking poach Restaurant Style Paneer Butter Masala with Layered Parantha working 29 modus operandi than 9 than. Here is how you do the trick.
prescription of Restaurant Style Paneer Butter Masala with Layered Parantha
- You need For of Paneer Butter Masala--.
- Prepare 2 of onions.
- Prepare 4-5 of tomatoes medium.
- It's 6-7 of garlic cloves.
- It's 1 inch of ginger.
- Prepare 2 of green chillies.
- Prepare 1/2 of cinnamon stick.
- Prepare 1-2 of bay leaves.
- Prepare 1-2 tsp of shahi jira/ jira.
- You need 2 of whole red chillies.
- Prepare 3-4 of cloves.
- You need 1 of Black Cardamom.
- It's 1 of Green cardamom.
- It's 1/2 tsp of elachi sauf powder.
- Prepare 1-2 tsp of red chilli powder.
- It's 1-2 tsp of dhaniya powder.
- It's to taste of salt.
- It's 1/2 tsp of haldi powder.
- You need 1 tsp of chicken masala(optional).
- It's 2-3 tsp of kasuri methi.
- Prepare 200-250 gms of paneer.
- It's 200 ml of cream.
- You need 1-2 tbsp of butter.
- Prepare For of Layered Parantha--.
- You need 2 bowls of wheat flour.
- Prepare 1-2 tbsp of ghee.
- You need 2-3 tsp of ajwain.
- It's 1/2 tsp of salt.
- You need as required of water for kneading dough.
Restaurant Style Paneer Butter Masala with Layered Parantha modus operandi
- 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..
- 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..
- 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.
- 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..
- 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..
- 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..
- 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..
- Cook parantha on low heat. Now parantha is ready!!.
- Serve the Paneer Butter Masala and Layered Parantha with vinegar onions and mint Coriander chutney..Bon Appetite!!!.