Butter Paneer Masala with Onion Lachha Paratha

Heat oil and butter in a pan. Add whole garam masala, green chilies, red chilies, ginger, garlic, and onions. Fry the onions until golden brown.

Add cashews, tomatoes, salt, and chili powder. Cook until the tomatoes become soft.

Let the mixture cool, then blend it in a mixer jar and strain to make a smooth masala.

In a kadhai, heat oil and butter. Add onions and fry until golden brown.

Add the blended masala and water. Cover and cook for 5-6 minutes.

Add cream, paneer, dried fenugreek leaves, and a little butter. Stir well and cook for a few minutes.

Garnish with coriander leaves and cream before serving.

Mix the spice masala into the sliced onions.

Take a portion of flour and roll it out like a roti.

Place the spiced onions in the center of the rolled-out dough and fold it to seal the edges.

Dust with dry flour and roll it out again to form a paratha.

Cook the paratha on a hot griddle until golden brown on both sides.