Paneer Makh-Naan-i Madness: Paneer Makhani + 2 Naans

 :

250 grams paneer, cubed
30 gramss butter
250 grams tomato puree
130 grams onion, finely chopped
15 grams ginger garlic paste
70 grams cashew nuts, soaked in warm water
6 grams red chili powder
6 grams garam masala
6 grams dried fenugreek leaves (kasuri methi)
130 grams heavy cream
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. Heat 15 grams of butter in a pan. Add chopped onions and sauté until golden brown.

2. Add ginger garlic paste and sauté for another minute.

3. In a blender, make a smooth paste of soaked cashew nuts and tomato puree.

4. Add the tomato-cashew paste to the pan. Cook until the mixture thickens and the oil starts to separate.

5. Add red chili powder, garam masala, and salt. Mix well.

6. Add the paneer cubes and cook for a few minutes until the paneer is coated with the masala.

7. Crush the dried fenugreek leaves between your palms and add them to the curry.

8. Pour in the heavy cream and stir gently. Simmer for 5-7 minutes until the flavors meld.

9. Finish by adding another tablespoon of butter and garnish with fresh coriander leaves.

 Naan:

 Ingredients:

500 grams all-purpose flour (maida)
125 grams curd (Dahi)
5 grams sugar
6 grams baking powder
5 grams baking soda
30 ml refined oil or ghee
15 grams Salt
Water, as needed

 Instructions:

1. In a mixing bowl, combine all-purpose flour, Curd (Dahi), sugar, baking powder, baking soda, oil, and salt.

2. Gradually add water and knead into a soft and smooth dough.

3. Cover the dough with a damp cloth and let it rest for at least 2 hours.

4. Divide the dough into equal-sized balls. Roll out each ball into an oval or round shape.

5. Cook the rolled naan on a hot tawa or griddle until puffed and golden. You can brush it with butter or ghee for added flavor.

 Serving:

Serve Paneer Makh-Naan-i Madness hot with the freshly made Naan. Enjoy the delightful combination of creamy paneer curry and soft naan!