Such a comforting food- naan with paneer gravy. Makes you forget all your worries and simply indulge in the exotic flavorful spices. Most of the people I know love paneer (cottage cheese)- You will love it more when it comes in a rich, spicy tomato gravy- dunk the coriander and chilli naan in this gravy and enjoy an exquisite taste of flavors!
Chilli & Coriander naan-
Ingredients-
1 1/2 cup all purpose flour
warm water to knead the dough
1 1/2 tbsp yoghurt
1/2 tsp sugar
1/2 tsp salt
pinch of baking soda
1 tsp yeast
chopped coriander leaves (1 cup)
finely chopped green chilli pieces (about a tsp)
Preparation-
- Dissolve yeast in a small cup of warm water with sugar. Set it aside for five minutes (allow it to froth)
- In a large bowl, mix salt, baking soda and flour.
- Add yoghurt and start mixing the dough with the help of yeast water.
- Add warm water and work on the dough for 5 to 10 minutes- Knead till it becomes soft and elastic.
- Place the dough in a clean bowl and cover it with a damp tea towel. Put it in a warm place and allow the dough to double in size (should take an hour)
- Once the dough has risen, knead it gently for few minutes on a lightly floured surface.
- Divide the dough into medium sized balls.
- Take one dough ball and flatten it to a small circle- sprinkle coriander and chilli pieces in middle and fold the dough into a pouch (with filling in middle).
- Flatten this pouch on a lightly floured surface into a teardrop shape or oval shape.
- Work on the rest of the dough in a similar fashion and place it on a baking tray.
- Brush it lightly with butter and pop them in a pre-heated oven for baking.
- Bake till it is puffy and golden brown in color (@200 degree celsius)
Paneer Butter Masala- (restaurant style)
Ingredients-
250 gms paneer (cut into cubes)
Butter (for cooking)
** Tip- You can fry paneer before mixing it with the gravy. Normally, I use it raw.
If your store paneer is hard and rubbery, chop them in cubes and put them in hot water for a couple of minutes, allow it to soften- then use them in cooking.
** Tip- You can fry paneer before mixing it with the gravy. Normally, I use it raw.
If your store paneer is hard and rubbery, chop them in cubes and put them in hot water for a couple of minutes, allow it to soften- then use them in cooking.
For the gravy-
Bay leaf-1
Clove-1
Cinnamon stick -1 (about one inch)
Broken dried red chilli pieces-1
Coriander seeds crushed (1 tbsp)
Chopped tomatoes (3)
One medium sized onion (chopped)
Crushed and chopped garlic - 1 tsp
Grated ginger - 1 tsp
Coriander powder - 1/2 tsp
Red chilli powder- 1/2 tsp
Fresh cream- 1 tbsp
Kasoori methi leaves crushed (1/2 tsp)
Preparation-
Heat 3 tbsp butter in a frying pan. Add bay leaf, clove, cinnamon, red chilli pieces and crushed coriander seeds. Fry them for a minute. Add onions, garlic and ginger. Saute them for few seconds. Add tomatoes with red chilli powder and coriander powder. Cook the ingredients till oil leaves the masala. Puree the mixture. Heat about a tbsp of butter in another pan. Add the pureed mixture and cook for a couple of minutes. Add paneer pieces and salt. Add a cup of water and cook the paneer on a low flame for 5-8 minutes. Add kasoori methi and cook the paneer mixture for couple of minutes. Remove from heat and mix in the cream. Serve hot with naan!
