Paneer Butter Masala w/ Butter Naan

Name: Paneer Butter Masala w/ Butter Naan
Cuisine: Indian
Ingredients: Paneer Butter Masala

Paneer Butter Masala is a very famous Indian cottage cheese gravy that is served in restaurants.Like the Paneer Tikka Recipe which I shared here on the blog previously. Paneer Butter Masala is milder in spice and creamier and most times has a little bit of sweet taste to it.Its perfect for kids because of the lower spice content.You can make this recipe at home with basic ingredients, perfect for a happy dinner at home.
INGREDIENTS
Cottage Cheese or Paneer-100g
Onion-1
Tomatoes-2,3
Ginger-1/2 inch piece
Garlic-2 cloves
Green Chilli-3
Coriander Leaves-a bunch for garnish
Cream-3 tablespoons(optional)
Butter-50g
Oil-2 tablespoon
All-Purpose Flour-200g
Baking Powder-1 teaspoon
Baking Soda-1/4 teaspoon
Curd-1 cup
Milk-1 cup
Oil-1 tablespoon
Water-1 cup
Nigella Seeds-1 tablespoon
Garlic Cloves-1 tablespoon
SPICES
Dried Red Chilli-1
Bay Leaf-1
Fenugreek-1/2 teaspoon
Cinnamon-1/4 inch piece
Peppercorns-1/2 teaspoon
Nigella Seeds-3/4 teaspoon
Coriander-1 teaspoon
Cumin-1 teaspoon
Mustard-1/2 teaspoon
Red Chilli Powder-1/2 teaspoon
Black Pepper-1/2 teaspoon
Dry Mango Powder-3/4 teaspoon
Kasuri methi-1 teaspoon (at the end not along with other spices)

Akansha Bansal @cook_7818074

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Ingredients

Paneer Butter Masala

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Steps

1

Start by making a puree of onion, ginger,garlic,chilli and tomato and keep it aside.
2

Now you can do these recipe without grinding the spices but if you are detail oriented and like the texture of your paneer butter masala very smooth, silky, shiny you can puree the gravy after its done or powder the spices before adding them.I followed the former approach for the smooth textured paneer gravy.
3

Take a pan, add oil and bring it to medium/high heat
4

Add the spices and temper them after either switching off the flame or reducing it to a low because you don't want to burn any spice.
5

Add the pureed onion-ginger-garlic-chilli paste and sauté for 2-3min
6

Next add the tomato paste and sauté for a good 5 min
7

At this stage you can add your cream or grounded cashews in water to give the gravy a creamy texture but you can totally skip it if you don't want excess fat.I have skipped it to avoid high cholesterol.
8

Add in Kasuri Methi, coriander and sauté for 5 more minutes on low flame till everything looks perfectly combined
9

Boil the paneer and cut into cubes of desired shape and size
10

Add paneer to the gravy along with a bowl of water to the pan and cook for 8 min over low heat in steam with the lid over the pan.
11

Butter Naan
12

Start my making the dough my mixing the dry ingredients in the flour-baking powder,soda,pinch of salt,sugar ; wet mix-curd,milk,water keep aside
13

Kneed with hands adding little bit of the wet mixture till everything looks well incorporated and you get a smooth dough
14

Use oil to knead into a fine textured dough
15

Take a rolling pin and roll out circular naans or you can also do the restaurant style with your hands, needn't worry much about the shape because naan isn't perfect round in restaurants
16

Next spread some nigella seeds and chopped up garlic to the rolled dough
17

Take a tawa and bring it to high heat
18

Sprinkle water on one side of the rolled naan and place it on the taw (wet side down), the water will help to make tiny eruptions like a tandoor
19

Cook the dry side on flame and not on the tawa
20

Serve hot as Naan tends to lose its taste once cold.
21

You can add other toppings to your naan like grated cheese, ginger,carrot,onion,paneer,coriander besides garlic while rolling the dough.