Paneer Butter Masala with Garlic Naan

Paneer Butter Masala with Garlic Naan Paneer Butter Masala:Paneer Butter Masala, also known as Paneer Makhani, is a rich, creamy, and flavorful dish made with paneer (Indian cottage cheese) in a tomato-based gravy. It’s a popular North Indian dish, often served in restaurants.

Paneer butter masala with nan

  Paneer butter masala with nan Instructions:

  1. Prep the Paneer: 

Cut the paneer into cubes. Optionally, lightly fry the paneer cubes in oil until golden brown and set them aside. 

 2. Prepare the Gravy: Heat butter and oil in a pan. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies (if using), and sauté for 1-2 minutes until the raw smell is gone. Add turmeric powder, red chili powder, and salt, and cook for a minute. 

 3. Cook the Tomatoes: Add the pureed tomatoes and cook the mixture until it thickens and the oil separates from the masala (about 5-7 minutes).

 4. Finish the Gravy: Add garam masala and kasuri methi, and mix well. Stir in the fresh cream and simmer for another 2-3 minutes for a rich, creamy texture. 

 5. Add the Paneer: Gently add the paneer cubes into the gravy and simmer for 5 minutes to allow the paneer to absorb the flavors. 

 6. Garnish and Serve: Garnish with fresh coriander and a drizzle of cream. Serve hot with garlic naan or rice.

   Paneer butter masala with nan Instructions:

1. Prepare the Dough: In a mixing bowl, combine flour, baking powder, baking soda, sugar, and salt. Add yogurt and oil, and mix to form a dough. Gradually add lukewarm water to knead the dough until it becomes soft and pliable. Cover the dough with a damp cloth and let it rest for 1-2 hours. 

 2. Roll the Naan: After the dough has rested, divide it into equal-sized balls. .Roll each ball into a round or oval shape. .Sprinkle finely chopped garlic and coriander over the surface and lightly press them into the dough. 

 3. Cook the Naan: .Heat a tawa (flat pan) or skillet. Place the naan on the hot tawa, garlic side up. .Cook on medium heat until bubbles form on the surface, then flip it over to cook the other side. .Brush the cooked side with butter. Repeat for the remaining dough.

 4. Serve: .Serve the garlic naan hot, brushed with extra butter or garlic butter, alongside Paneer Butter Masala.

  Enjoy this classic and delicious meal of Paneer Butter Masala with Garlic Naan!