How to Cook Perfect Ghee naan with Makhan paneer


Ghee naan with Makhan paneer. Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter (makhan), tomatoes, cashews or cream. Paneer Makhanwala Recipe with stepwise photos. Paneer Makhanwala is a popular indian curry of All this confusion is because of similar gravy and the butter (makhan) which goes in the preparation of these Paneer makhanwala is best served with naan or tandoori rotis.

Ghee naan with Makhan paneer Paneer naan is the delicious type of naan from the treasure of Indian roti recipes. Paneer Makhani is a creamy dish from the cuisine of Delhi in India. The dish is also known as paneer butter masala. You can cook Ghee naan with Makhan paneer using 24 ingredients and 13 steps. Here is how you cook that.

Ingredients of Ghee naan with Makhan paneer

  1. It's of For sabji.
  2. It's 2 of medium chopped onion.
  3. It's 4-5 of garlic cloves.
  4. You need 1 inch of Ginger.
  5. Prepare 3-4 of chopped tomatoes.
  6. It's 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. Prepare 1 tsp of Red chilli powder.
  12. You need 1 tsp of Garam Powder.
  13. It's 1 tsp of black pepper Powder.
  14. You need 1 tsp of oil.
  15. It's 1/2 tsp of cumin seeds.
  16. It's As needed of Water.
  17. It's To taste of Salt.
  18. It's of For Naan dough.
  19. Prepare 2-3 cup of maida/All-purpose flour.
  20. Prepare 1 pinch of Salt.
  21. Prepare 1/2 tsp of oil.
  22. It's 1/2 cup of curd.
  23. You need 1/4 tsp of baking soda.
  24. Prepare as needed of Water.

This recipe is creamy and can be Now, gently stir in the cream and mix well. Sprinkle with grated paneer, to garnish. Your delicious PaneerMakhani dish is finally ready. Haryali Paneer is a very unique dish.

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..

I am sharing with you the way it is made in Dhaba's. Learn how to make This dish has a tangy yet fresh taste to it and can be enjoyed with Naan or Paratha's! Paneer refers to Indian cheese & makhan refers to butter. So paneer makhani translates to paneer cooked with butter. This recipe is different from the paneer butter masala I have shared before.


SHARE THIS TO SAVE RECIPES