Indian Butter Paneer with Naan Bread

Ingredients

• 400 grams paneer, cubed
• 2 tablespoons butter
• 1 tablespoon oil
• 1 cup onion, finely chopped
• 2 cups tomato puree
• 1 teaspoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 cup heavy cream
• 1 teaspoon salt
• 1 cup water

• 2 cups all-purpose flour, sifted
• 1 cup warm water
• 1 cup yogurt
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon oil

1. 01
   In a large pan, heat oil and butter over medium heat. Add finely chopped onions and sauté until golden brown.
2. 02
   Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.
3. 03
   Add tomato puree, red chili powder, and salt. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
4. 04
   Mix in the garam masala and add water. Simmer the sauce for another 5 minutes.
5. 05
   Add the cubed paneer to the sauce, gently stirring to coat. Cook for 5 minutes.
6. 06
   Pour in the heavy cream, mix well, and simmer for an additional 5 minutes. Adjust seasoning if necessary.
7. 07
   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. 08
   Knead the mixture into a smooth dough. Cover and let it rest for 15 minutes.
9. 09
   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.