Recipe: Tasty Paneer Butter Masala w/ Butter Naan

Paneer Butter Masala w/ Butter Naan.

You can have Paneer Butter Masala w/ Butter Naan using 1 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Paneer Butter Masala w/ Butter Naan

1. Prepare of Paneer Butter Masala.

Paneer Butter Masala w/ Butter Naan instructions

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..