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.

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.

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.

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.)