Paneer Butter Masala with Naan

Name: Paneer Butter Masala with Naan
Total time: 5400 s
Yield: Serves 2 servings
Ingredients: 3 medium onions; 4 medium tomatoes; 1 tablespoon butter; 1/2 teaspoon white watermelon seeds; 1 tablespoon raw peanuts; 1/2 teaspoon poppy seeds; 5 cashews; 6 garlic cloves; 1 medium piece of ginger; 2 green chilies; 9 ounces paneer (250 grams), fried in a little oil; 1 tablespoon red chili powder; Salt, to taste; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 2 tablespoons paneer tandoori masala; 1 pinch dried fenugreek leaves (kasuri methi); 1 teaspoon garam masala; 2 tablespoons heavy cream; 3 tablespoons butter; 1 teaspoon kitchen king masala; Oil, as needed for cooking the curry; 2 teaspoons garlic paste (or use finely chopped garlic); 3 tablespoons butter; 3 1/3 cups all-purpose flour (about 400 grams); 3 tablespoons plain yogurt; 1 tablespoon oil; Salt, to taste; Sugar, to taste; As needed, white sesame seeds and fresh cilantro

Tanyasachdev @tanyasachdev

Paneer Butter Masala with Garlic Naan and Butter Naan.

Tanyasachdev @tanyasachdev

Paneer Butter Masala with Garlic Naan and Butter Naan.

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Ingredients

1 hour 30 minutes

Serves 2 servings

3medium onions
4medium tomatoes
1 tablespoonbutter
1/2 teaspoonwhite watermelon seeds
1 tablespoonraw peanuts
1/2 teaspoonpoppy seeds
5cashews
Soak the cashews, poppy seeds, peanuts, and watermelon seeds in hot water for 15 minutes
6garlic cloves
1medium piece of ginger
2green chilies
9 ouncespaneer (250 grams), fried in a little oil
For the spices:
1 tablespoonred chili powder
Salt, to taste
1/2 teaspoonturmeric powder
1 teaspooncoriander powder
2 tablespoonspaneer tandoori masala
1 pinchdried fenugreek leaves (kasuri methi)
1 teaspoongaram masala
2 tablespoonsheavy cream
3 tablespoonsbutter
1 teaspoonkitchen king masala
Oil, as needed for cooking the curry
For the naan:
2 teaspoonsgarlic paste (or use finely chopped garlic)
3 tablespoonsbutter
For the dough:
3 1/3 cupsall-purpose flour (about 400 grams)
3 tablespoonsplain yogurt
1 tablespoonoil
Salt, to taste
Sugar, to taste
As needed, white sesame seeds and fresh cilantro

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Steps

1 hour 30 minutes

1

To make the curry, heat 3 tablespoons oil in a large pan. Sauté the onions until lightly browned, then add the tomatoes. Stir for 2 minutes, turn off the heat, and let cool. In a blender, make a paste of the garlic, ginger, and green chilies. Transfer to a bowl. Next, blend the soaked cashews, poppy seeds, peanuts, and watermelon seeds into a smooth white paste and set aside. Then blend the cooled onion and tomato mixture until smooth. In the same pan, heat 1 tablespoon oil and add the ginger-garlic-chili paste. Sauté for 1 minute, then add the onion-tomato puree.
2

Crumble the dried fenugreek leaves with your hands and add to the pan. Cook on low heat for 5 minutes. Add the white paste you prepared earlier, then stir in salt, red chili powder, turmeric, coriander powder, garam masala, and paneer masala. Mix well and cook for another 5 minutes. In a small skillet, heat a little oil and fry the paneer for 2 minutes with 2 tablespoons heavy cream and 1 teaspoon kitchen king masala. Add the fried paneer to the curry, then add 3 tablespoons butter. Mix well and let the curry simmer on low heat for 1 minute.
3

To make the naan dough, take a large bowl and add the all-purpose flour and salt. Add the yogurt and mix well. Add the oil and, using water as needed, knead into a soft dough. Let the dough rest for 1 hour.
4

Dust your work surface with a little dry flour. Knead the rested dough for 3-4 minutes, then divide into medium-sized balls. Dust again with flour and roll each ball into an oval or round naan. Brush one side with water and place the wet side down on a hot skillet.
5

To make garlic naan, roll the dough into an oval or round shape, brush one side with water, and place that side down on the skillet. Spread garlic paste on the top, then sprinkle with sesame seeds and cilantro. Press gently so they stick. Cook half the naan on the skillet and finish directly over the flame. Brush with butter when done. (Keep the skillet on low heat; do not increase the flame or the naan may burn.)