Paneer Butter Masala With Naan Recipe Kit Recipe

Indian cuisine · 688 calories

Paneer Butter Masala with Naan Recipe Kit recipe

About this recipe

Indulge in the rich and creamy Paneer Butter Masala with soft, buttery naan, a classic Indian comfort food perfect for dinner. This kit includes fresh paneer cubes, flavorful spices, and easy-to-make naan dough, bringing restaurant-quality taste right to your home. Ideal for family gatherings or a cozy meal, it's simple to prepare and utterly satisfying. Order your Paneer Butter Masala with Naan recipe kit now on the AnyFeast app or website for a delicious homemade experience. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 500 g Tomato - Hybrid
  • 50g Everest Garam Masala
  • 200 g Paneer
  • 500 g Curd
  • 250 ml Fresh Cream
  • 100 g Unsalted Butter
  • 1 l Refined Soyabean Oil
  • 200 g Table Salt
  • 500 g Wheat Flour / Maida
  • - Coriander Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 25 g Kasuri Methi
  • 500 G Sugar

Instructions

  1. 1. Prepare the naan dough by mixing 1 cup of all-purpose flour, 1/2 tsp salt, 1/4 tsp baking powder, and 2 tbsp yogurt in a bowl. Knead into a soft dough, cover it, and let it rest for 15 minutes.
  2. 2. While the dough is resting, heat 2 tbsp of butter in a pan on medium flame. Add 2 finely chopped tomatoes and cook until they become soft and pulpy, about 5-7 minutes.
  3. 3. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala to the pan. Stir well and cook for 1-2 minutes until the spices are aromatic.
  4. 4. Add 1 cup of tomato puree to the pan and cook for another 5 minutes until the oil separates from the mixture.
  5. 5. Stir in 1/4 cup of fresh cream and mix well to create a smooth, creamy gravy.
  6. 6. Add 200g of paneer cubes to the gravy and gently mix to coat the paneer. Simmer for 5-7 minutes on low heat.
  7. 7. While the paneer simmers, divide the rested naan dough into 2-3 equal portions. Roll each portion into an oval shape and cook on a hot skillet or tawa until golden brown on both sides. Brush with butter.
  8. 8. Garnish the paneer butter masala with 1 tbsp of chopped coriander leaves and serve hot with the freshly made naan.