Sharing an amazing recipe. 

 

#Butter paneer 

Paneer 200 GM's 

Tomato 3 large 

Onion 1 large 

Ginger 1 inch 

Green chilli 1-2 

Garam masala powder 1/2 TSP 

Dhaniya powder 1tbsp 

Salt 

Sugar 

Tomato sauce 

Malai/ fresh cream 

Oil/ghee Butter 

Haldi powder 

Kashmiri Mirch 

Kasoori methi 

 

Heat 1 tsp oil and 1 tbsp butter in a pan. 

Add roughly chopped onion+ green chilli+ chopped ginger and saute for 2-3 min. 

Add roughly chopped tomatoes and saute for 2 mins on medium flame. 

Now cover and cook on low flame for another 5mins. Let this cool for 5 mins. 

Then bring this mixture into fine paste. Heat 1-2 tbsp butter in the same pan. 

Add 1 tsp Kashmiri Mirch+ dhania powder+ 1/4 tsp haldi powder and saute for 5 secs. 

Now add the paste in the pan. 

Mix properly and let simmer for 2mins. 

Now add 1 tbsp tomato sauce and 1 tsp kasoori methi and add little water . 

Let this boil. Now add paneer and let it boil for another 3 mins. 

Add malai and garnish with coriander leaved. 

Turn off the flame and add some butter to it. 

Butter Paneer masala is ready.

 

 For super spongy naan: 

Maida 2 cup 

Curd 1/2 cup 

Baking powder 1 tsp

 Salt 

Sugar 1 tsp 

Refine oil/ ghee 

Kalongi seeds. 

Coriander leaves chopped 

 

Mix maida+ curd+ salt+ sugar+oil +baking powder+ water and make a smooth dough. 

Cover the dough and let it rest for 1 hour. 

Make round balls and set aside. 

Take on ball of dough and dust some maida and roll into a thick oval shaped roti. 

Heat the tawa upside down. 

Alloy some water on roti on one side and stick on the tawa. 

Now sprinkle some kalongi and dhania patta on on top of Nan. 

Once it's cooked from one side , invert the tawa on the flame and let it cook from the other side too. 

Nan is ready. 

Serve hot with butter Paneer.