Butter Paneer Masala with Onion Lachha Paratha

Today I am cooking in Sree and Sam's kitchen using their high-quality stainless steel kitchenware. I am making butter paneer masala, a rich and creamy Indian dish, paired with onion lachha paratha. This recipe is perfect for lunch or dinner and is sure to be a hit with your family and friends.

dried fenugreek leaves

coriander leaves (chopped)

onions (thinly sliced)

dry flour (for rolling)

Calories

1133.0kcal (56.65%)

Protein

24.6g (49.2%)

Carbs

67.2g (24.42%)

Sugars

11.6g (23.14%)

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Garnish with coriander leaves and cream before serving.

Step 1

Mix the spice masala into the sliced onions.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Calories

1133.0kcal (56.65%)

Protein

24.6g (49.2%)

Carbs

67.2g (24.42%)

Sugars

11.6g (23.14%)

Use fresh paneer for the best texture and flavor.

Adjust the spice level according to your preference by adding more or fewer chilies.

Straining the masala ensures a smooth and creamy texture for the gravy.

For extra flavor, you can add a pinch of sugar to balance the spices.

Serve the dish hot with freshly made parathas for the best taste.

Can I use store-bought paneer?

Yes, store-bought paneer works well for this recipe. Just ensure it is fresh and soft.

Can I skip the cashews?

Cashews add creaminess to the gravy, but you can substitute them with almonds or skip them if needed.

What is the best way to strain the masala?

Use a fine mesh strainer or a muslin cloth to strain the masala for a smooth texture.

Can I make this dish vegan?

Yes, you can use tofu instead of paneer and coconut cream instead of dairy cream to make it vegan.

How can I store leftovers?

Store the butter paneer masala in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

dried fenugreek leaves

coriander leaves (chopped)

onions (thinly sliced)

dry flour (for rolling)

Calories

1133.0kcal (56.65%)

Protein

24.6g (49.2%)

Carbs

67.2g (24.42%)

Sugars

11.6g (23.14%)

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Garnish with coriander leaves and cream before serving.

Step 1

Mix the spice masala into the sliced onions.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Calories

1133.0kcal (56.65%)

Protein

24.6g (49.2%)

Carbs

67.2g (24.42%)

Sugars

11.6g (23.14%)

Use fresh paneer for the best texture and flavor.

Adjust the spice level according to your preference by adding more or fewer chilies.

Straining the masala ensures a smooth and creamy texture for the gravy.

For extra flavor, you can add a pinch of sugar to balance the spices.

Serve the dish hot with freshly made parathas for the best taste.

Can I use store-bought paneer?

Yes, store-bought paneer works well for this recipe. Just ensure it is fresh and soft.

Can I skip the cashews?

Cashews add creaminess to the gravy, but you can substitute them with almonds or skip them if needed.

What is the best way to strain the masala?

Use a fine mesh strainer or a muslin cloth to strain the masala for a smooth texture.

Can I make this dish vegan?

Yes, you can use tofu instead of paneer and coconut cream instead of dairy cream to make it vegan.

How can I store leftovers?

Store the butter paneer masala in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Butter Paneer Masala with Onion Lachha Paratha

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Ingredients