Recipe: Appetizing Ghee naan with Makhan paneer

Ghee naan with Makhan paneer. Paneer makhani is a delicious curry made by cooking paneer in buttery tomato cashew gravy. This super delicious creamy paneer makhani is loved by most Indians & is popular on the Indian restaurant menus. Paneer makhani goes so well with plain basmati rice, jeera rice, roti, paratha or naan.

Add ghee in a vessel.add dry spices .onions garlic ,ginger and tomatoes almonds and cashews .mix and cook all . Cool and grind to a thick smooth paste. Add ghee in a pan again heat and add. You can have Ghee naan with Makhan paneer using 24 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Ghee naan with Makhan paneer

1. It's of For sabji.
2. You need 2 of medium chopped onion.
3. Prepare 4-5 of garlic cloves.
4. You need 1 inch of Ginger.
5. It's 3-4 of chopped tomatoes.
6. You need 250 gram of paneer (cut into cubes).
7. It's 1/2 tsp of fresh cream.
8. You need 2 tsp of (Amul) butter.
9. You need 2 tsp of coriander powder.
10. It's 1 tsp of Turmeric powder.
11. You need 1 tsp of Red chilli powder.
12. Prepare 1 tsp of Garam Powder.
13. You need 1 tsp of black pepper Powder.
14. It's 1 tsp of oil.
15. Prepare 1/2 tsp of cumin seeds.
16. It's As needed of Water.
17. You need To taste of Salt.
18. Prepare of For Naan dough.
19. It's 2-3 cup of maida/All-purpose flour.
20. It's 1 pinch of Salt.
21. It's 1/2 tsp of oil.
22. Prepare 1/2 cup of curd.
23. Prepare 1/4 tsp of baking soda.
24. You need as needed of Water.

Palak paneer is a north Indian vegetarian curry with origins in the Punjab region. The dish is comprised of a spinach purée (palak is Hindi for spinach) and fresh-pressed cheese, with an aromatic blend of spices that includes ginger, garlic, and garam masala. Palak paneer is also sometimes called saag paneer. I cooked the milk too much while making the paneer.

Ghee naan with Makhan paneer instructions

1. Take a large bowl mix all the ingredients of naan and Knead a soft dough and keep aside for 3-4 hours. (Fermentation).
2. For making sabji-.
3. Take all the chopped vegetables in the grinder. Make that fine paste..
4. Take a think bottom kadai heat some oil and butter add cumin seeds and add the paste..
5. Mix it all when it's half done (when raw smells gone) add all the mix spices and Cook it again.when it's fully cooked add water..
6. Check your water consistency as per your requirement and boil it on the high heat. Add paneer and salt cook it again for some time. When it's fully cooked turn off the gas..
7. For making naan-.
8. Knead again your dough (the fermented one) and make some small round balls..
9. Take a ball dust some all-purpose flour and make a round thik chapati..
10. Put some chopped green coriander leaves on it. Apply water on back side and put it on hot tawa..
11. Cook(front side directly) on medium High flame it..
12. Remove it from tawa. apply ghee on it. serve hot with sabji taste is yummy 😋..
13. Note- 1)you can put some onion seeds / nigella seeds / kalonji on it. 2) when u cooked the naan directly on flame Please keep eye on it..do not over cook otherwise it will burn with bitter taste..

Sometimes I am also in a hurry and impatient to cook and finish a task. Paneer makhani is best served with rotis, parathas or with naans. I served with naan and a side veggie salad. You can also serve paneer makhani with jeera rice. It is often confused with Palak Paneer by people due to its similarities in looks however the base of Haryali paneer is made from Dhaniya Leaves / Cilantro and Mint Leaves where as Palak Paneer is made with Spinach.