A restaurant-style classic featuring soft paneer cubes in a rich, creamy tomato and cashew gravy. This North Indian favorite is mildly sweet, tangy, and perfect with naan or rice.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
500cal
16gprotein
16gcarbs
Ingredients
250 g Paneer (Cut into 1-inch cubes)
200 g Onion (Roughly chopped, about 2 medium)
400 g Tomatoes (Ripe and red, roughly chopped, about 4 medium)
40 g Cashews (About 1/4 cup, soaked in hot water for 15 minutes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A crunchy, tangy North Indian salad of onion rings tossed with lemon juice, chaat masala, and chili. This classic dhaba-style laccha pyaz is the perfect zesty side dish for rich curries and kebabs, ready in just 10 minutes.
About Paneer Butter Masala, Butter Naan and Laccha Onion Salad
Creamy, melt-in-mouth Paneer Butter Masala with fluffy naan - a protein-packed, soul-satisfying delight!
This north_indian dish is perfect for lunch. With 985.63 calories and 26.4g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
2 pcs
Green Cardamom Pods
3 pcs Cloves
1.5 tsp Kashmiri Red Chili Powder (Adjust for color and mild heat)
1 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
0.25 cup Heavy Cream
0.5 tsp Sugar (Balances the tanginess of tomatoes)
1 tsp Salt (Or to taste)
1 cup Water (For the gravy, plus more if needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Paneer and Gravy Base
Soak paneer cubes in a bowl of hot, salted water for 15 minutes. This makes them very soft. Drain before using.
Heat 1 tbsp of oil in a pan or kadai over medium heat. Add the bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 30 seconds until fragrant.
Add the chopped onions and sauté for 3-4 minutes until they turn translucent. Do not brown them.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and soaked cashews. Mix well, cover, and cook for 8-10 minutes until the tomatoes are completely soft and mushy.
Turn off the heat. Remove the whole spices (bay leaf, cinnamon stick) if you can easily spot them. Let the mixture cool down completely.
Transfer the cooled mixture to a high-speed blender and blend until you get a very smooth, velvety paste. Add a few tablespoons of water if needed to help with blending.
2
Cook the Gravy
For a restaurant-quality silky texture, pass the blended paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid. Discard the fibrous residue.
Heat the remaining 1 tbsp oil and 2 tbsp butter in the same pan over medium heat.
Carefully pour the strained tomato-onion puree into the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens, darkens in color, and starts to release oil from the sides.
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, and turmeric powder. Mix well and cook for 1 minute until the spices are fragrant.
Slowly pour in 1 cup of water, stirring continuously to avoid lumps. Add salt and sugar. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
3
Finish and Serve
Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Stir well.
Gently add the drained paneer cubes to the simmering gravy. Stir carefully to coat the paneer.
Simmer for just 2-3 minutes. Do not overcook, as the paneer can become tough.
Turn off the heat. Stir in the heavy cream and the remaining 1 tbsp of butter until well combined. This adds richness and a final glossy finish.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
4
Garnish and Serve
Garnish the salad with finely chopped coriander leaves.
Serve immediately to enjoy its maximum crunch and freshness. It pairs perfectly with tandoori dishes, rich curries, and biryani.
