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.
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Ingredients
Butter Paneer Masala
oil2tbsp
butter2tbsp
whole garam masala1bundle
green chilies2sprigs
red chilies2sprigs
ginger (chopped)1tbsp
garlic (chopped)1tbsp
onion (chopped)2cups
cashews1cup
tomatoes (chopped)4cups
salt1tsp
red chili powder1tsp
cream1cup
paneer (cubed)400g
dried fenugreek leaves1tbsp- butter1tbsp
coriander leaves (chopped)2tbsp- cream (for garnish)1tbsp
Onion Lachha Paratha
flour2cups- onions (thinly sliced)1cup
masala (spice mix)1tsp- dry flour (for rolling)1tbsp
Nutrition (per serving)
Calories
1133.0kcal (56.65%)
Protein
24.6g (49.2%)
Carbs
67.2g (24.42%)
Sugars
11.6g (23.14%)
Healthy Fat
33.0g
Unhealthy Fat
35.8g
% Daily Value based on a 2000 calorie diet
How to make Butter Paneer Masala with Onion Lachha Paratha
Butter Paneer Masala
- 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.
Onion Lachha Paratha
- 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.
Nutrition (per serving)
Nutrition (per serving)
Calories
1133.0kcal (56.65%)
Protein
24.6g (49.2%)
Carbs
67.2g (24.42%)
Sugars
11.6g (23.14%)
Healthy Fat
33.0g
Unhealthy Fat
35.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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