Butter Paneer Masala with Garlic Naan

Instructions

1. 1

   Cube Paneer into 1-inch pieces. Heat 2 tbsp Butter in skillet over medium-high until foaming. Sear paneer 2-3 minutes per side until golden. Remove and set aside.

   ⏲️ Sear paneer until golden

   ✓ Checkpoint: Deep golden edges on all sides of paneer cubes

   💡 Chef's Tip: Do not overcrowd pan; work in batches if needed
2. 2

   In same pan, melt remaining Butter. Add Onion and cook until deep golden, 8 minutes. Add Garlic cloves and cook 60 seconds until fragrant.

   ⏲️ Cook onion and garlic base

   ✓ Checkpoint: Onions are soft, translucent and lightly caramelized
3. 3

   Add pureed Tomatoes, spices and simmer 15 minutes until oil separates. Return paneer and finish with cream.

   ⏲️ Simmer gravy until thickened

   ✓ Checkpoint: Gravy coats spoon and oil glistens on surface
4. 4

   For naan: mix All-purpose flour, yogurt, Garlic (for naan), yeast and water. Knead 8 minutes until smooth. Rest 1 hour.

   ⏲️ Knead naan dough

   ✓ Checkpoint: Dough is smooth, elastic and slightly tacky
5. 5

   Divide dough, roll into ovals, cook on hot tawa 1-2 minutes per side until bubbles form and char spots appear. Brush with garlic butter.

   ⏲️ Cook garlic naan

   ✓ Checkpoint: Naan puffs and has charred spots on both sides