Paneer Butter Masala with Naan
Creamy Tomato Paneer Curry with Soft Flatbread
A classic Indian dish featuring soft cubes of paneer simmered in a rich, creamy tomato gravy with homemade naan to scoop up all the deliciousness.
- 1 h 30 min
- 4
- Intermediate
Ingredients
Paneer Butter Masala
Naan
Garnishing
Serving
Preparation
Marinating the Paneer
Mix Paneer with Spices
In a bowl, mix paneer cubes with a pinch of salt and turmeric.
Rest the Paneer
Let it rest for 15-20 minutes at room temperature.
Prep Other Ingredients
Meanwhile, prepare the other ingredients.
Preparing the Naan Dough
Combine Dry Ingredients
In a large bowl, combine flour, baking powder, baking soda, and salt.
Add Wet Ingredients
Add yogurt and oil, and mix until fully incorporated.
Form the Dough
Gradually add water to form a soft, pliable dough, cover it with a damp cloth, and let it rest for at least 30 minutes.
Cooking Process
Sautéing Onions
Heat butter and oil in a pan, add onions, and cook until golden brown.
Cooking the Curry Base
Add ginger-garlic paste, tomato puree, and spices; cook until oil separates.
Final Simmer
Add paneer, cream, and kasuri methi; simmer for 5 minutes, adjusting salt to taste.
Plating & Serving
Paneer Butter Masala with Naan
Paneer Butter Masala with Naan
Plating & Serving
Serve the paneer butter masala in a shallow bowl, garnished with fresh coriander leaves and a dollop of cream, alongside warm buttery naan.