Creamy Paneer Lababdar lachha paratha no tandoor

Ingredients

• 2 tbsp Oil
• 3 Cloves, Long
• 2 Green cardamom
• 6-8 Black peppercorns
• 2 Bay leaves
• 1½ Ginger, roughly sliced
• 5-6 Garlic, roughly sliced
• 3 medium Onion, roughly sliced
• 4 medium Tomatoes, roughly sliced
• 4 Dry Kashmiri chilli
• 1 tsp Degi Red chilli powder, Degi Lal Mirch Powder
• ¼ tsp Turmeric powder
• 8-10 Cashew nuts
• Salt to taste
• Water as required
• 1 medium Onion, diced
• 1 medium Capsicum, diced
• Salt to taste
• ¼ tsp Degi Red chilli powder, Degi Lal Mirch Powder
• A pinch of Garam masala powder
• 500 g Paneer, cubed, cheese
• 1 tbsp Oil
• 2 tbsp Oil (to saute), oil for frying
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 2 tbsp Garlic, chopped
• 1 medium Onion, chopped
• 1 medium Tomato, chopped, Tomato
• 2 fresh Green chillies, chopped, green chillies
• Salt to taste
• ½ tsp Degi Red chilli powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder
• Prepared Gravy
• 2 heaped tbsp Fresh Cream
• ½ tsp Sugar
• ½ tsp Dry Fenugreek leaves powder, kasuri methi (dried fenugreek leaves) powder
• 1 cup Refined flour
• 1 cup Whole wheat flour
• Salt to taste
• 1 tsp Oil
• Water as required
• 1 tsp Ghee
• ¼ tsp Refined flour
• 1 tbsp Ghee (for roasting), Ghee
• 1 tbsp Salt
• Water

Steps

1. In a deep bottom pan, add oil, cloves, green cardamom, black peppercorns, bay leaves and let it splutter.
2. Add ginger, garlic, onion and saute it well.
3. Add tomato, bay leaf, dry red chilli, degi red chilli powder, turmeric powder and saute it well.
4. Add cashew nut, salt to taste, add little water and mix well.
5. Cover it with a lid and cook on medium flame until the tomatoes turn soft.
6. Onces the tomatoes are soft, transfer them into a bowl and grind it with the help of a hand blender to a smooth puree.
7. Strain the gravy in another bowl and keep it aside for further use.
8. In a bowl, add onion, capsicum, salt to taste, degi red chilli powder, garam masala.
9. Add paneer and toss it well, Add oil and mix everything well. Keep it aside for further use.
10. In a deep non-stick pan, heat oil, onces it’s hot, add the marinated paneer mixture into the pan.
11. Toss everything well.
12. In a deep bottom pan, add ghee onces it’s hot, add cumin seeds, garlic and saute it well.
13. Add onion and saute it well until light golden in color.
14. Add tomatoes, green chillies and saute for a minute.
15. Add salt to taste, degi red chilli powder, coriander powder, a pinch of turmeric powder.
16. Saute on medium flame until the spices are cooked well.
17. Add a little water and mix it well.
18. Now, add the prepared gravy into the mixture and mix it well. Add fresh cream and mix everything well.
19. Add sugar, add the tossed paneer into the gravy and mix it well.
20. Cook for 2-3 minutes, finish it with dry fenugreek leaves powder and mix it well.
21. Garnished it with fresh cream, coriander sprig and served hot with prepared lacha paratha.
22. In a parat, add refined flour, whole wheat flour, salt to taste, oil, water.
23. Knead a semi soft dough, add a little oil, cover it with a dam cloth and rest for 15 minutes.
24. Firstly, pinch a large sized ball of dough, roll and flatten it.
25. Roll it into a thin circle as of chapathi. roll as thin as possible. Grease the chapati with ghee and sprinkle wheat flour over it.
26. Now start creating pleats by folding with the help of fingers. stretch the pleated dough as much as possible.
27. Begin to roll the pleated dough like a swiss roll. furthermore, secure the end by pressing gently.
28. Rest the roll dough for 10 minutes.
29. In a bowl, add salt, water mix it well
30. Take the rolled ball and dust with some wheat flour and start rolling to a thin circle.
31. Heat a tawa, sprinkle the salt water on hot tawa and place the rolled paratha. After a minute flip off and cook the other side.
32. Once the golden brown spots start appearing on both sides grease with ghee.
33. Furthermore, flip and roast both sides. then crush the paratha to form layers.