A restaurant-style classic featuring soft paneer cubes in a rich, creamy tomato and cashew gravy. This North Indian favorite is mildly sweet, tangy, and perfect with naan or rice.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
500cal
16gprotein
16gcarbs
Ingredients
250 g Paneer (Cut into 1-inch cubes)
200 g Onion (Roughly chopped, about 2 medium)
400 g Tomatoes (Ripe and red, roughly chopped, about 4 medium)
40 g Cashews (About 1/4 cup, soaked in hot water for 15 minutes)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Paneer Butter Masala, Laccha Paratha and Onion Salad
Creamy, melt-in-mouth Paneer Butter Masala with crispy lachha paratha. Pure indulgence!
This punjabi dish is perfect for lunch. With 990.18 calories and 24.749999999999996g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
2 pcs
Green Cardamom Pods
3 pcs Cloves
1.5 tsp Kashmiri Red Chili Powder (Adjust for color and mild heat)
1 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
0.25 cup Heavy Cream
0.5 tsp Sugar (Balances the tanginess of tomatoes)
1 tsp Salt (Or to taste)
1 cup Water (For the gravy, plus more if needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Paneer and Gravy Base
Soak paneer cubes in a bowl of hot, salted water for 15 minutes. This makes them very soft. Drain before using.
Heat 1 tbsp of oil in a pan or kadai over medium heat. Add the bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 30 seconds until fragrant.
Add the chopped onions and sauté for 3-4 minutes until they turn translucent. Do not brown them.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and soaked cashews. Mix well, cover, and cook for 8-10 minutes until the tomatoes are completely soft and mushy.
Turn off the heat. Remove the whole spices (bay leaf, cinnamon stick) if you can easily spot them. Let the mixture cool down completely.
Transfer the cooled mixture to a high-speed blender and blend until you get a very smooth, velvety paste. Add a few tablespoons of water if needed to help with blending.
2
Cook the Gravy
For a restaurant-quality silky texture, pass the blended paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid. Discard the fibrous residue.
Heat the remaining 1 tbsp oil and 2 tbsp butter in the same pan over medium heat.
Carefully pour the strained tomato-onion puree into the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens, darkens in color, and starts to release oil from the sides.
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, and turmeric powder. Mix well and cook for 1 minute until the spices are fragrant.
Slowly pour in 1 cup of water, stirring continuously to avoid lumps. Add salt and sugar. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
3
Finish and Serve
Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Stir well.
Gently add the drained paneer cubes to the simmering gravy. Stir carefully to coat the paneer.
Simmer for just 2-3 minutes. Do not overcook, as the paneer can become tough.
Turn off the heat. Stir in the heavy cream and the remaining 1 tbsp of butter until well combined. This adds richness and a final glossy finish.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
