Restaurant Style Butter Naan And Paneer Butter Masala

4 from 1 vote

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Served AsDinner
Servings 3


  • Maida flour 2 cups
  • Butter 100gm
  • Baking powder
  • Baking soda
  • Milk 1 cup
  • Curd 2 spoons
  • Salt
  • Oil
  • Paneer cubes 1 cup
  • Chopped onions 2
  • Chopped tomatoes 2
  • Cashews 5
  • Chilly powder 2 spoons
  • Ginger Garlic paste 2 spoons
  • Cinnamon 1inch
  • cloves 2
  • Sugar 1 spoon
  • Cream 2 spoons
  • Garam masala 1 spoon


  • Take 2 cups Maida
  • Add 1 cup milk, 2 spoons curd, baking soda, baking powder, 2 spoons butter and salt to the flour.
  • Add little water.
  • Knead the flour for 10 minutes.
  • Apply 2 spoons oil on the dough and close it with a wet cloth.
  • Keep the dough closed for 2 hrs
  • Meantime we can prepare paneer butter masala
  • Put the paneer cubes in warm water for 10 minutes.
  • After 10 minutes drain water and shallow fry the paneer cubes and keep it aside.
  • Saute the onions in oil for 3 minutes.
  • Cool the fried onions and grind it with the tomatoes.
  • Put a kadai on the stove
  • When it is hot add 2 spoons oil and 2 spoons butter.
  • When the oil is hot add cinnamon and cloves.
  • Add ginger garlic paste
  • Add onion tomato paste
  • Add chilli powder, garam masala and salt.
  • Cook it closed until raw smell goes.
  • Add fried paneer.
  • Add cashews paste
  • Boil it for 2 more minutes.
  • Switch off the stove.
  • Garnish it with coriander leaves and cream.
  • After 2 hours spread the dough like Chapathi
  • Cook it on hot tawa with butter.
  • When bottom of the naan becomes golden brown invert the tawa and show the naan on the flame.
  • We can use Pulka while showing the naan on hot flame.
  • Next side of the naan is ready now.
  • Place it on the plate and serve it hot with paneer butter masala.

Please appreciate the author by voting!

4 from 1 vote

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Jayasakthi Ekambaram
Jayasakthi Ekambaram

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