Photo by Prabal Pratap Singh on Pexels
Paneer Makhani with Garlic Naan
Paneer simmered in a tomato and spice sauce with ginger-garlic butter, then enriched with yogurt and double cream, with naan.
- 250 g paneer cheese
- 200 g plain flour
- 150 ml natural yogurt
- 100 ml double cream
- 400 g tinned chopped tomatoes
- 20 g fresh ginger
- 4 pieces garlic cloves
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 40 g butter
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Mix 150g flour with 80ml yogurt, 1 tsp oil and pinch of salt to form naan dough. Knead for 5 minutes until smooth, cover and rest for 20 minutes.
- Step 2
Cut paneer into 2cm cubes. Heat 1 tbsp oil in large pan over medium heat and fry paneer until golden on all sides, about 4 minutes. Remove and set aside.
- Step 3
Finely grate ginger and mince 3 garlic cloves. In same pan, add butter and cook ginger-garlic paste for 1 minute until fragrant.
- Step 4
Add garam masala, cumin and paprika, cook for 30 seconds. Add chopped tomatoes and simmer for 8-10 minutes until sauce reduces by half.
- Step 5
Stir in remaining yogurt and cream, season with salt. Add fried paneer back to sauce and simmer gently for 5 minutes.
- Step 6
Meanwhile, divide naan dough into 2 portions. Roll each into oval shape about 20cm long. Mince remaining garlic clove and brush over naan with melted butter.
- Step 7
Heat dry frying pan over high heat. Cook each naan for 2-3 minutes per side until puffed and charred in spots.
- Step 8
Garnish curry with chopped fresh coriander and serve immediately with warm garlic naan.
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