Paneer Makhani With Garlic Butter Naan Recipe

About this recipe

A rich and creamy North Indian dish featuring paneer cubes simmered in a spiced tomato-based gravy, paired with soft garlic butter naan.

Ingredients

• 200 g Paneer
• 100G Cashews
• Pcs Epi Yogurt Mango
• 200 g Cream
• 25 g Kasuri Methi
• 250g Garlic
• 250g Ginger
• - Butter
• 100g Garam Masala
• 20 g Turmeric Powder
• 10G Salt
• 500 G Sugar
• 100 g Baking Powder
• 500 Gms Buckwheat Flour
• 500 ml Milk
• - Red Chilli

Instructions

1. Step 1: Heat 1 tbsp of vegetable oil in a pan, add cumin seeds, and sauté until aromatic. Add chopped onions, garlic, and ginger, and cook until golden.
2. Step 2: Add tomato puree, cashew paste, turmeric powder, red chili powder, and salt. Cook for 10 minutes until the oil separates.
3. Step 3: Add cubed paneer, cream, garam masala, kasuri methi, and sugar. Simmer for 5 minutes and set aside.
4. Step 4: For naan, mix whole wheat flour, baking powder, yogurt, salt, and lukewarm milk to form a soft dough. Cover and let it rest for 30 minutes.
5. Step 5: Divide the dough into portions, roll out into oval shapes, and brush with softened butter mixed with minced garlic. Cook on a hot skillet until bubbles appear, flip and cook the other side.
6. Step 6: Serve the paneer makhani hot with garlic butter naan.