Cook parottas as per instructions on packet.
Roughly chop parottas.
Heat oil in a pan over medium-low heat. Once the oil is hot, add onions, curry leaves and cook until onions are soft. Add ginger-garlic paste, mix well and saute for 2 more minutes.
Now add beans, carrots, cabbage, potato, saute well and cook until vegetables are half done.
At this point, add tomato and grated paneer, saute and cook for couple of minutes or until tomato is soft.
Add turmeric powder, chilli powder, Srilankan curry powder, salt. stir well and cook until potato starts to soften.
Now add shredded parotta and toss until it blends well with spices and vegetables.
Add butter, coriander, mix well and turn off the heat.
Transfer piping hot kothu parotta to a serving bowl/plate, garnish with coriander, grated paneer and serve with raita or on its own.