A cikin injin niƙa, a niƙa cashews, almonds, da pistachios a cikin ɗan ƙaramin foda. A ajiye a gefe.
A cikin kwano sai a gauraya mashed paneer da busassun ’ya’yan itacen qasa, da gishiri da jaat masala. Daidaita kayan yaji bisa ga dandano. Za'a yi amfani da wannan hadin a matsayin cikon paratha.

A samu garin alkama gaba daya (atta) a cikin babban kwano mai hadewa. Sai ki zuba ruwa a hankali sai ki kwaba a cikin kullu mai laushi

A raba kullu a cikin kwalluna daidai-wa-daida. cakuda paneer a tsakiyar da'irar.

Kawo gefuna na kullu da aka yi birgima zuwa tsakiyar don rufe cikawa gaba ɗaya. Matsa gefuna tare don hatimi.
A hankali a daidaita ƙwallon kullu da hannuwanku.
Sake sake jujjuya shi cikin da'irar, tabbatar da cikawar an rarraba daidai kuma paratha yana da kauri da ake so.

Azuba paratha da aka narkar da ita akan tawa mai zafi. Sai azuba ghee ko mai a wajen dahuwar.
Ana dannawa a hankali tare da spatula sai a dafa har sai bangarorin biyu sun yi ruwan zinari, sai a zuba gawa ko mai kamar yadda ake bukata.

zuwa faranti.
Ku yi hidima da zafi tare da yogurt ko ɗanɗano