Paneer Butter Masala with Naan: A Perfect Indian Delight

Paneer Butter Masala with Naan: A Perfect Indian Delight

Paneer Butter Masala, a quintessential North Indian dish, is one of the most popular and loved recipes for vegetarians across the world. This creamy and mildly spiced curry, made with paneer (Indian cottage cheese) simmered in a luscious tomato-based gravy, pairs perfectly with soft, fluffy naan. Whether it’s a family dinner or a special occasion, Paneer Butter Masala with Naan never fails to impress.

In this article, we will walk you through the detailed recipe, tips, and tricks to make this delicious combo at home.

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Ingredients

For Paneer Butter Masala:

• Paneer (cottage cheese): 250 grams (cubed)
• Butter: 2 tablespoons
• Oil: 1 tablespoon
• Onion: 2 medium-sized (finely chopped)
• Tomatoes: 4 large (pureed)
• Ginger-garlic paste: 1 tablespoon
• Cashew nuts: 10-12 (soaked and blended into a paste)
• Fresh cream: 3 tablespoons
• Milk: ½ cup
• Green chili: 1 (slit, optional)
• Kashmiri red chili powder: 1 teaspoon (for color)
• Turmeric powder: ¼ teaspoon
• Coriander powder: 1 teaspoon
• Garam masala: ½ teaspoon
• Fenugreek leaves (kasuri methi): 1 teaspoon (crushed)
• Sugar: 1 teaspoon
• Salt: To taste
• Water: As needed

For Naan:

• All-purpose flour (maida): 2 cups
• Yogurt: 3 tablespoons
• Milk: ½ cup (lukewarm)
• Sugar: 1 teaspoon
• Baking soda: ¼ teaspoon
• Baking powder: ½ teaspoon
• Salt: ½ teaspoon
• Oil: 2 tablespoons
• Butter: For brushing
• Optional toppings: Garlic, chopped coriander

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How to Make Paneer Butter Masala

Step 1: Prepare the Paneer

• Cut the paneer into medium-sized cubes. Optionally, soak them in warm water for 10 minutes to keep them soft.
• Lightly sauté the paneer cubes in a teaspoon of butter for 2-3 minutes until slightly golden. Set aside.

Step 2: Prepare the Base Gravy

1. Heat butter and oil in a pan over medium heat. The oil prevents the butter from burning.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook until the raw aroma disappears.
4. Stir in the tomato puree and cook for 5-7 minutes, stirring occasionally. The oil should start to separate.

Step 3: Add Spices

1. Lower the heat and add Kashmiri red chili powder, turmeric, coriander powder, and garam masala. Mix well to release the spices’ aroma.
2. Add the cashew paste and cook for another 2-3 minutes. This adds creaminess to the gravy.

Step 4: Simmer and Blend

1. Add water or milk to adjust the consistency of the gravy. Bring it to a gentle boil.
2. Use an immersion blender to blend the gravy until smooth. If you don’t have a blender, strain the gravy to achieve a silky texture.

Step 5: Final Touches

1. Add the sautéed paneer cubes to the gravy and mix gently.
2. Stir in the cream, sugar, and salt. Simmer for 2-3 minutes.
3. Finish with crushed kasuri methi for an authentic flavor.

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How to Make Naan

Step 1: Prepare the Dough

1. In a large bowl, mix all-purpose flour, baking soda, baking powder, sugar, and salt.
2. Add yogurt, oil, and lukewarm milk. Knead into a soft and pliable dough. Add more milk if necessary.
3. Cover the dough with a damp cloth and let it rest for 2-3 hours.

Step 2: Roll the Naan

1. Divide the dough into equal-sized balls.
2. Roll each ball into an oval or round shape on a floured surface. The thickness should be around ¼ inch.
3. Optionally, sprinkle chopped garlic or coriander leaves on top and gently press them into the dough.

Step 3: Cook the Naan

1. Heat a thick-bottomed skillet or tawa over medium-high heat.
2. Place the rolled-out naan on the skillet. Cook for 1-2 minutes until bubbles form on the surface.
3. Flip the naan and cook the other side. For a smoky flavor, you can directly roast it on an open flame using tongs.
4. Brush the hot naan with butter before serving.

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Serving Suggestions

Paneer Butter Masala tastes best when served with soft, buttery naan. Garnish the curry with fresh cream and coriander leaves for a restaurant-style presentation. Pair the meal with a side of onion salad, pickles, and a glass of buttermilk or lassi for a complete Indian experience.

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Tips for Perfect Paneer Butter Masala

1. Use Fresh Paneer: Fresh, soft paneer enhances the taste of the dish. If store-bought, soak it in warm water before using.
2. Blend the Gravy: Blending the gravy ensures a smooth, velvety texture.
3. Balance the Flavors: Adjust the sugar and cream to balance the tanginess of the tomatoes.
4. Don’t Overcook Paneer: Overcooking can make paneer rubbery. Simmer it in the gravy for just a few minutes.

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Tips for Soft Naan

1. Rest the Dough: Allow the dough to rest for at least 2 hours for soft and fluffy naan.
2. Use Yogurt: Yogurt adds softness and flavor to the naan.
3. Cook on High Heat: A hot skillet or tandoor is key to achieving restaurant-style naan.

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Why This Combo is a Winner

Paneer Butter Masala and Naan are a match made in heaven. The rich, creamy curry complements the soft, buttery naan perfectly. It’s a dish that satisfies your taste buds and fills your heart with comfort. Whether you’re hosting guests or enjoying a quiet meal at home, this combo is always a hit.

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Paneer Butter Masala with Naan is more than just a meal; it’s a celebration of flavors, textures, and Indian culinary heritage. Follow this recipe to recreate the magic in your kitchen and enjoy the delicious goodness with your loved ones. Happy cooking!

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Paneer Butter Masala with Naan: A Perfect Indian Delight