Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.
Contient
Ingrédients
Matériel
- Heavy-bottomed skillet or kadaiAlternative : 12-inch cast iron pan
- Tawa or cast iron griddleAlternative : Large nonstick skillet
- Mixing bowl (large)
★ = Essentiel
Instructions
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.
✓ Point de contrôle : Deep golden edges on all sides of paneer cubes💡 Astuce du chef : Do not overcrowd pan; work in batches if neededIn same pan, melt remaining Butter. Add Onion and cook until deep golden, 8 minutes. Add Garlic cloves and cook 60 seconds until fragrant.
✓ Point de contrôle : Onions are soft, translucent and lightly caramelizedAdd pureed Tomatoes, spices and simmer 15 minutes until oil separates. Return paneer and finish with cream.
✓ Point de contrôle : Gravy coats spoon and oil glistens on surfaceFor naan: mix All-purpose flour, yogurt, Garlic (for naan), yeast and water. Knead 8 minutes until smooth. Rest 1 hour.
✓ Point de contrôle : Dough is smooth, elastic and slightly tackyDivide dough, roll into ovals, cook on hot tawa 1-2 minutes per side until bubbles form and char spots appear. Brush with garlic butter.
✓ Point de contrôle : Naan puffs and has charred spots on both sides
Nutrition
(par portion)
Conservation
Réfrigérateur : 3 jours
Congélateur : 1 mois
Store paneer and naan separately. Reheat gravy on stovetop with splash of water.
Réchauffage : Naan best reheated on hot tawa 30 seconds per side. Avoid microwave for naan.
Variantes
- Spicy Butter Paneer: Add 2 tsp Kashmiri chili powder and extra green chilies
- Vegan Butter Tofu: Replace paneer with firm tofu and butter with vegan butter
- Cheese Garlic Naan: Stuff naan with grated mozzarella before cooking