Multigrain aloo paratha with paneer butter masala

Name: Multigrain aloo paratha with paneer butter masala
Cuisine: Indian
Ingredients: For Paratha-; 1 cup Multigrain powder; 1 cup Whole wheat flour; as per taste Salt; as required Butter; 1 and 1/4 cup Milk; For Stuffing-; 250 grams Potato; 1 big Onion; 1 Tomato (optional); As per taste Salt; 1/2 tsp Chilli powder; 1/2 tsp Garam masala; For Paneer butter masala-; 3 tbsp Butter; 200 grams Paneer; 1 Onion; 1 Tomato; 1/2 inch Cinnamon stick; 2 cloves; 2 Cardamoms; 1 tsp Jeera; 1 tsp Peppercorns; 1 tbsp Ginger garlic paste; 1 tsp Chilli powder; 2 tsp Garam masala; 1 tbsp Kasuri methi; 2 tbsp Fresh cream; as per taste Salt

Priya Sarath @cook_16896603

#healthy2020

Priya Sarath @cook_16896603

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Ingredients

ForParatha-
1 cupMultigrain powder
1 cupWhole wheat flour
as per tasteSalt
as requiredButter
1 and 1/4 cupMilk
ForStuffing-
250 gramsPotato
1 bigOnion
1Tomato (optional)
As per tasteSalt
1/2 tspChilli powder
1/2 tspGaram masala
ForPaneer butter masala-
3 tbspButter
200 gramsPaneer
1Onion
1Tomato
1/2 inchCinnamon stick
2cloves
2Cardamoms
1 tspJeera
1 tspPeppercorns
1 tbspGinger garlic paste
1 tspChilli powder
2 tspGaram masala
1 tbspKasuri methi
2 tbspFresh cream
as per tasteSalt

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Steps

1

In a bowl and multigrain powder, whole wheat flour, salt and mix it well. Now add soft butter and crumble it well. Now add warm milk and knead this into a soft dough. Rest this for 20 minutes
2

For stuffing. Heat butter in a kadhai add finely chopped onion and saute till it turn pink in colour. Add finely chopped tomatoes and saute at till the butter oozes out. Now add garam masala, chilli powder and salt one after the another, saute this till the raw smell goes off. Now add the boiled potatoes and smash this mixture evenly. Our stuffing is ready.
3

Take the dough out of the bowl and knead it again. Spread in your palms and scope out aloo masala place on this and make it as a ball. Now roll this as thin as you can with the rolling pin. Heat a tawa and make parathas. Over tasty hot parathas are ready.
4

Paneer butter masala. Heat two tablespoon of butter in a kadhai, add cinnamon sticks, clove, cardamom, jeera, peppercorns, onion, tomato, salt and ginger garlic paste one after the another. Cook this till the butter oozes out. Cool down this completely and grind it into a fine paste.
5

Heat the same kadhai, add one tablespoon of butter, add the ground paste, chilli powder and garam masala. Saute this till the raw smell goes off. Had the Paneer cubes, crush the Kasuri methi within your palms and add to this. Add fresh cream, just give a stir and switch off the stove. Our yummy Paneer Butter masala is ready to serve with hot parathas.