Restaurant-Style Butter Naan and Paneer Butter Masala Recipe
2 hours 30 minutes
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About Restaurant-Style Butter Naan and Paneer Butter Masala Recipe
Indulge in the rich flavors of India with this authentic recipe for Restaurant-Style Butter Naan and Paneer Butter Masala. This complete guide walks you through making both the fluffy, buttery naan bread and the creamy, decadent paneer gravy, all from the comfort of your own kitchen.Impress your family and friends with a restaurant-quality Indian meal that's surprisingly easy to make. From the perfectly charred naan to the rich tomato-based gravy brimming with soft paneer cheese, this recipe is a true culinary delight.Get ready for a taste sensation that will transport you to a bustling Indian restaurant!
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
- 2 cup All-Purpose Flour refined flour
- 100 gm Butter
- 1 pinch Baking Powder
- 1 pinch Baking Soda
- 1 cup Milk
- 2 spoons Yogurt
- 1-2 tsp Salt or as required
- 1-2 tsp Oil
- 1 cup Cottage Cheese cubes
- 2 Onion chopped
- 2 Tomato chopped
- 5 Cashews
- 2 tsp Chili Powder
- 2 tsp Ginger Garlic Paste
- 1 inch Cinnamon
- 2 Cloves
- 1 tsp Sugar
- 2 tsp Cream
- 1 tsp Garam Masala
Instructions
Prepare the Naan Dough
- Combine all-purpose flour, milk, yogurt, baking powder, baking soda, softened butter, and salt in a large bowl. Gradually add water while kneading to form a soft, pliable dough. Knead for 10-15 minutes until smooth and elastic. Add 2 tablespoons of oil to the dough, cover it with a damp cloth, and let it rest for at least 2 hours.
Prepare the Paneer
- Submerge the paneer cubes in warm water for 10 minutes to soften. Drain the water and shallow fry the paneer until lightly golden brown. Set aside.
Make the Paneer Butter Masala Gravy
- Finely chop onions and tomatoes. Sauté the onions in vegetable oil and butter for 3-4 minutes until softened. Cool slightly, then grind the sautéed onions and tomatoes into a smooth paste.
- In a separate pan or kadai, heat vegetable oil and butter. Add the cinnamon stick and cloves. Sauté for a few seconds until fragrant.
- Stir in the ginger-garlic paste and sauté for another minute. Add the onion-tomato paste and cook for 5 minutes, stirring frequently.
- Add the chili powder, garam masala, and salt. Stir well and cook covered until the raw smell of spices disappears.
- Add the fried paneer cubes. Stir gently to combine.
- Blend the soaked cashews into a smooth paste. Add the cashew paste to the gravy. Simmer for 2-3 minutes.
- Remove from heat. Stir in the heavy cream and garnish with fresh cilantro.
Cook the Naan
- After the dough has rested, divide it into small balls. Roll each ball into an oval shape. Cook each naan on a hot griddle or tawa, brushing with butter on both sides until golden brown and puffed up. For an extra crispy texture, briefly char the naan over an open flame after cooking on both sides. Serve hot with the Paneer Butter Masala.
Recipe Notes
Expert Tips for Perfect Naan and Paneer Butter Masala
- For extra fluffy naan, let the dough rest overnight in the refrigerator for a more developed flavor and texture.
- To prevent sticking, lightly grease the griddle or tawa with butter or oil before cooking the naan.
- If you don’t have heavy cream, you can use full-fat coconut milk for a slightly different but equally delicious flavor in the Paneer Butter Masala.
- Adjust the amount of chili powder to your preferred spice level.
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Recipe Nutrition
Calories: 904kcalCarbohydrates: 82gProtein: 25gFat: 53gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 135mgSodium: 1171mgPotassium: 569mgFiber: 5gSugar: 11gVitamin A: 2095IUVitamin C: 17mgCalcium: 523mgIron: 5mg
Jayasakthi Ekambaram
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3 Comments
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Looks so delicious! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
Absolutely wonderful! Can’t wait to make it.