Paneer Butter Masala with Garlic Naan

Introduction

Paneer Butter Masala, also known as Paneer Makhani, is a rich, creamy, and mildly spiced North Indian curry made with soft cubes of paneer (Indian cottage cheese) simmered in a tomato-based gravy enriched with butter and cream. Its velvety texture and delicate flavors make it one of the most beloved vegetarian dishes in Indian cuisine. Paired with Garlic Naan, a soft and aromatic Indian flatbread infused with garlic and butter, this combination becomes a complete indulgent meal perfect for family gatherings, festive occasions, or a special weekend dinner.

I love this recipe

I absolutely love this recipe because it combines two of the most comforting and iconic Indian dishes into one memorable meal. The Paneer Butter Masala is rich, velvety, and luxurious, with its creamy tomato-based gravy infused with butter, cream, and gentle spices that make every bite feel indulgent. The paneer cubes soak up the flavors beautifully, creating a melt-in-your-mouth experience.

Paired with Garlic Naan, it becomes a heavenly combination. The naan, soft and pillowy inside with a slight crisp on the outside, carries the aroma of garlic and butter that perfectly complements the silky curry. Tearing a hot garlic naan and dipping it into the creamy paneer butter masala is one of those simple yet magical food moments that brings joy instantly.

Why It’s a Must-Try Dish

1. Universal Appeal: Loved by vegetarians and non-vegetarians alike.
2. Restaurant-Style Experience at Home: Perfect for recreating your favorite Indian restaurant flavors.
3. Festive & Comforting: Ideal for celebrations or a cozy weekend meal.
4. Customizable: Spice levels, creaminess, and garlic intensity can be adjusted to taste.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories (approx.): 450 kcal per serving (Paneer Butter Masala + 1 Naan)
• Cuisine: Indian
• Course: Main Course

Ingredients

For Paneer Butter Masala:

• 250g paneer, cubed
• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 1/2 cup fresh cream
• 1 tsp sugar
• Salt to taste
• Fresh coriander leaves for garnish

For Garlic Naan:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 3/4 cup plain yogurt
• 2 tbsp milk
• 2 tbsp melted butter or ghee
• 3-4 garlic cloves, finely minced
• Fresh coriander leaves, chopped

Simple Cooking Directions

1. Paneer Butter Masala: Sauté onions, cook tomato puree, add spices, cream, and paneer cubes, simmer till thick.
2. Garlic Naan: Make dough, rest, roll out, cook on hot pan or tandoor, brush with garlic butter.

Step-by-Step Recipe Preparation

Paneer Butter Masala

1. Heat butter and oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
3. Add tomato puree and cook for 5-7 minutes, stirring occasionally.
4. Mix in spices: turmeric, red chili powder, coriander powder, and salt. Cook until oil separates from the masala.
5. Add sugar to balance acidity.
6. Gently add paneer cubes, stirring carefully to coat them in the masala.
7. Pour in fresh cream and sprinkle kasuri methi. Simmer for 5-7 minutes on low heat.
8. Finish with garam masala and garnish with fresh coriander.

Garlic Naan

1. Mix flour, baking powder, baking soda, sugar, and salt in a bowl.
2. Add yogurt and milk gradually, kneading into a soft dough.
3. Cover and let it rest for 1 hour in a warm place.
4. Divide dough into 6-8 portions, roll out into ovals or circles.
5. Sprinkle minced garlic and chopped coriander on top, gently pressing them into the dough.
6. Cook on a hot skillet or tawa, flipping when bubbles appear. Brush with melted butter or ghee.

How to Serve

• Serve the hot Paneer Butter Masala in a bowl, garnished with fresh coriander and a drizzle of cream.
• Serve Garlic Naan alongside, allowing diners to scoop up the luscious curry.
• Pair with a side of cucumber raita or simple salad for a complete meal.

Additional Recipe Tips

1. Use fresh, soft paneer for the best texture.
2. Adjust creaminess with more or less cream according to preference.
3. Toast garlic slightly before adding to naan for a milder flavor.
4. For a richer flavor, add a teaspoon of cashew paste to the gravy.

Variations

• Spicy Version: Add extra red chili powder or green chilies.
• Vegan Option: Use tofu instead of paneer and coconut cream instead of dairy cream.
• Smoky Flavor: Smoke the naan over a flame briefly for tandoori-style aroma.

Freezing and Storage

• Paneer Butter Masala: Can be refrigerated in an airtight container for up to 3 days. Can be frozen for 1 month. Reheat on low heat, adding a splash of water or cream to restore consistency.
• Garlic Naan: Best consumed fresh; can freeze dough for up to 1 month. Reheat in an oven or skillet before serving.

Special Equipment Needed

• Heavy-bottomed pan or non-stick skillet for curry
• Blender for tomato puree
• Skillet/tawa or oven/tandoor for naan
• Rolling pin

Conclusion

Paneer Butter Masala with Garlic Naan is a quintessential Indian comfort meal that delivers rich, creamy flavors, soft paneer, and aromatic naan in every bite. Its versatility, ease of preparation, and restaurant-quality taste make it a must-try dish for any home cook looking to impress family or guests. Whether it’s a festive occasion or a cozy dinner at home, this combination never fails to delight.

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Paneer Butter Masala with Garlic Naan

Author: admin Cuisine: Indian Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 4 Calories: 450 kcal

Description

Paneer Butter Masala, also known as Paneer Makhani, is a rich, creamy, and mildly spiced North Indian curry made with soft cubes of paneer (Indian cottage cheese) simmered in a tomato-based gravy enriched with butter and cream

Ingredients

Scale

1/2x 1x 2x 3x

For Paneer Butter Masala:

• 250 paneer, g cubed
• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tsp ginger-garlic paste
• ¹⁄₂ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¹⁄₂ tsp garam masala
• ¹⁄₂ tsp kasuri methi (dried fenugreek leaves)
• ¹⁄₂ cup fresh cream
• 1 tsp sugar
• Salt to taste
• Fresh coriander leaves for garnish

For Garlic Naan:

• 2 cups all-purpose flour
• ¹⁄₂ tsp baking powder
• ¹⁄₂ tsp baking soda
• 1 tsp sugar
• ¹⁄₂ tsp salt
• ³⁄₄ cup plain yogurt
• 2 tbsp milk
• 2 tbsp melted butter or ghee
• 3 garlic 3-4 cloves, finely minced
• Fresh coriander leaves, chopped

Instructions

1. Paneer Butter Masala : Heat butter and oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for 1-2 minutes until fragrant. Add tomato puree and cook for 5-7 minutes, stirring occasionally. Mix in spices: turmeric, red chili powder, coriander powder, and salt. Cook until oil separates from the masala. Add sugar to balance acidity. Gently add paneer cubes, stirring carefully to coat them in the masala. Pour in fresh cream and sprinkle kasuri methi. Simmer for 5-7 minutes on low heat. Finish with garam masala and garnish with fresh coriander.
2. Garlic Naan : Mix flour, baking powder, baking soda, sugar, and salt in a bowl. Add yogurt and milk gradually, kneading into a soft dough. Cover and let it rest for 1 hour in a warm place. Divide dough into 6-8 portions, roll out into ovals or circles. Sprinkle minced garlic and chopped coriander on top, gently pressing them into the dough. Cook on a hot skillet or tawa, flipping when bubbles appear. Brush with melted butter or ghee.

Keywords: Paneer Butter Masala with Garlic Naan