Go Back
–+ servings
Paneer Butter Masala Recipe with Garlic Naan

Paneer Butter Masala with Garlic Naan

Dive into creamy comfort with Butter Paneer Masala! Tender paneer cubes are bathed in a rich tomato-based gravy, bursting with warm spices. Garlic Naan, the perfect accompaniment, provides the ideal vessel for scooping up every bit of this delicious dish.
No ratings yet
Print Pin
Course: Main Course, Side Dish
Cuisine: asian
Keyword: paneer butter masala
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 400kcal
Author: Biryanibonanza

Ingredients

For Butter Paneer Masala:

  • 250 grams  Paneer, cubed
  • 2 tbsp Butter
  • 1 Onion, finely chopped
  • 2 Tomatoes, pureed
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Garam masala
  • 1 tsp Dried fenugreek leaves (kasuri methi)
  • 1/2 Cup Heavy cream
  • Salt to taste
  • Fresh coriander leaves for garnish

For Garlic Naan:

  • 2 Cups All-purpose flour
  • 1 tsp Active dry yeast
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 2 tbsp Plain yogurt
  • 2 tbsp Garlic, minced
  • 2 tbsp Butter, melted
  • Water, as needed

Instructions

for Butter Paneer Masala:

  • Heat butter in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
  • Add ginger-garlic paste and cook until the raw smell disappears.
  • Pour in the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides. 
  • Add Kashmiri red chilli powder, garam masala, and salt. Mix well and cook for another minute. 
  • Gently add the cubed paneer and dried fenugreek leaves (kasuri methi). Stir gently to coat the paneer with the masala. 
  • Pour in the heavy cream and simmer for 5-7 minutes until the sauce thickens and coats the paneer.
  • Garnish with fresh coriander leaves and a dollop of butter before serving.

For Garlic Naan:

  • In a bowl, mix together all-purpose flour, sugar, salt, and active dry yeast. 
  • Add plain yogurt, minced garlic, and melted butter to the dry ingredients. 
  • Gradually add water and knead the dough until it becomes soft and elastic. Cover the dough with a damp cloth and let it rest for 1-2 hours. 
  • After the dough has risen, divide it into equal-sized balls. Roll out each ball into an oval or tear shape. 
  • Preheat the oven or tandoor to its highest setting. 
  • Place the rolled naans on a baking tray or directly on the oven rack and bake for 2-3 minutes until puffed up and lightly browned.
  • Brush the hot naans with melted butter and serve immediately with Butter Paneer Masala.

Nutrition

Calories: 400kcal | Carbohydrates: 40g | Protein: 15g | Fat: 20g