Creamy Paneer Lababdar lachha paratha no tandoor पनीर लबाबदार लच्छा पराठा

For Gravy

• In a deep bottom pan, add oil, cloves, green cardamom, black peppercorns, bay leaves and let it splutter.
• Add ginger, garlic, onion and saute it well.
• Add tomato, bay leaf, dry red chilli, degi red chilli powder, turmeric powder and saute it well.
• Add cashew nut, salt to taste, add little water and mix well.
• Cover it with a lid and cook on medium flame until the tomatoes turn soft.
• Onces the tomatoes are soft, transfer them into a bowl and grind it with the help of a hand blender to a smooth puree.
• Strain the gravy in another bowl and keep it aside for further use.

For Vegetables & Paneer Marination

• In a bowl, add onion, capsicum, salt to taste, degi red chilli powder, garam masala.
• Add paneer and toss it well, Add oil and mix everything well. Keep it aside for further use.
• In a deep non-stick pan, heat oil, onces it’s hot, add the marinated paneer mixture into the pan.
• Toss everything well.

For Finishing Gravy

• In a deep bottom pan, add ghee onces it’s hot, add cumin seeds, garlic and saute it well.
• Add onion and saute it well until light golden in color.
• Add tomatoes, green chillies and saute for a minute.
• Add salt to taste, degi red chilli powder, coriander powder, a pinch of turmeric powder.
• Saute on medium flame until the spices are cooked well.
• Add a little water and mix it well.
• Now, add the prepared gravy into the mixture and mix it well. Add fresh cream and mix everything well.
• Add sugar, add the tossed paneer into the gravy and mix it well.
• Cook for 2-3 minutes, finish it with dry fenugreek leaves powder and mix it well.
• Garnished it with fresh cream, coriander sprig and served hot with prepared lacha paratha.

For Lacha Paratha

• In a parat, add refined flour, whole wheat flour, salt to taste, oil, water.
• Knead a semi soft dough, add a little oil, cover it with a dam cloth and rest for 15 minutes.
• Firstly, pinch a large sized ball of dough, roll and flatten it.
• 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.
• Now start creating pleats by folding with the help of fingers. stretch the pleated dough as much as possible.
• Begin to roll the pleated dough like a swiss roll. furthermore, secure the end by pressing gently.
• Rest the roll dough for 10 minutes.
• In a bowl, add salt, water mix it well
• Take the rolled ball and dust with some wheat flour and start rolling to a thin circle.
• 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.
• Once the golden brown spots start appearing on both sides grease with ghee.
• Furthermore, flip and roast both sides. then crush the paratha to form layers.