Paneer butter masala with garlic naan is the vegetarian cousin of chicken butter masala and both these dishes share the same gravy. The cashews, dollops of butter, assortment of spices and chunks of paneer make the dish a decadent affair paired with garlic, it will put you in a food coma.
When it comes to vegetarian Indian meals, paneer is a quintessential ingredient to add to it. Be it a starter or the main course, paneer is undoubtedly one of the best things to add to your menu. From the delicious paneer tikka to the ever-decadent paneer kadai, paneer dishes are all things delicious and drool-worthy. The versatile ingredient is easy to incorporate into any course.
But one interesting dish that pairs really well with garlic naan prepared at home is paneer butter masala. When you are craving something rich, buttery and delicious to indulge in, and paneer butter masala is undoubtedly one of them. If you want to make paneer butter masala at home, a few simple tips and tricks can help you make a restaurant-style meal for dinner.
Paneer chunks are cooked in a delicious tomato-onion sauce that is rich in flavorful spices. Adding paneer chunks that have been fried in butter to the dish further improves its flavour and increases how wonderful it is. It tastes well when pai
Read MoreIn a pan, heat butter and oil. Combine onions, tomatoes, cashews and ginger-garlic paste. Cook for 8-10 minutes until soft.
Allow the mixture to cool somewhat. Blend until smooth. Heat the remaining butter in the same pan. Pour in the purée and simmer for 5–7 minutes.
Combine red chilli powder, turmeric, coriander powder, and salt. Combine ½ cup water and fresh cream. Simmer for 3-4 minutes, until the gravy is thick and velvety.
Add the paneer cubes and gently stir. Simmer for three minutes. Finish with garam masala and crushed kasuri methi.
Turn off the heat and let the curry rest for a few minutes so the flavours develop. In a bowl, combine flour, baking powder, sugar, salt, yoghurt, and oil.
Gradually add water and knead until soft. Cover and let rest for 30 minutes. Divide the dough into equal parts.
Roll each into an oval and delicately brush one side with water. Sprinkle minced garlic and coriander on top, then gently press them into the dough.
Place the naan on a heated tawa, moistened side facing down. Cook until bubbles form.
Flip the tawa over the heat to gently sear the naan. Brush with melted butter and serve hot alongside paneer butter masala.
Yes, you can prepare the gravy up to 2 days in advance and store it in the refrigerator. Add the paneer and cream just before serving for the best texture.
Reduce the quantity of red chilli powder and use Kashmiri chilli powder for colour without excessive heat. A little additional cream might also help to balance the spices.
Paneer can become rough if cooked for too long. Add the paneer at the end of the cooking time and gently boil for a few minutes.
Garlic naan may be prepared on a hot tawa, making it an ideal choice for household kitchens without an oven or tandoor.
To round up the meal, serve it with cucumber raita, onion salad, pickles, roasted papad, or a cool mint-based drink.
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