Indian Butter Paneer with Naan Bread

Ingredients

Instructions

1. 1 In a large pan, heat oil and butter over medium heat. Add finely chopped onions and sauté until golden brown.
2. 2 Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.
3. 3 Add tomato puree, red chili powder, and salt. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
4. 4 Mix in the garam masala and add water. Simmer the sauce for another 5 minutes.
5. 5 Add the cubed paneer to the sauce, gently stirring to coat. Cook for 5 minutes.
6. 6 Pour in the heavy cream, mix well, and simmer for an additional 5 minutes. Adjust seasoning if necessary.
7. 7 For the naan, combine sifted flour, baking powder, and salt in a bowl. Make a well in the center and add yogurt, warm water, and oil.
8. 8 Knead the mixture into a smooth dough. Cover and let it rest for 15 minutes.
9. 9 Divide the dough into equal portions. Roll each portion into a ball and flatten into a disc.
10. 10 Heat a non-stick pan over medium-high heat. Cook each naan for 2-3 minutes on each side until golden and puffy.
11. 11 Serve the hot naan bread alongside the butter paneer, garnished with fresh coriander.