Flavorful Naan and Creamy Shahi Paneer with a Twist
Indulge in the perfect combination of soft, buttery naan bread and rich, velvety shahi paneer. This recipe adds a delightful twist by infusing the paneer with aromatic spices and serving it alongside fresh and tangy mint chutney. A truly decadent and flavorful Indian vegetarian dish that will satisfy your taste buds!
ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon melted ghee (clarified butter)
- ¾ cup warm water
- 1 tablespoon olive oilFor Shahi Paneer:
- 10 oz paneer, cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- ½ cup plain yogurt
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- ½ cup heavy cream
- Salt to taste
- Fresh cilantro, chopped (for garnish)For Mint Chutney:
- 1 cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 green chili
- 1-inch piece of ginger
- 1 tablespoon lemon juice
- Salt to taste
steps
- 1.
In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
- 2.
In a large mixing bowl, combine flour and salt. Make a well in the center and add melted ghee and yeast mixture. Mix well.
- 3.
Knead the dough until it becomes smooth and elastic. Cover and let it rise in a warm place for 1 hour.
- 4.
While the dough is rising, prepare the shahi paneer. In a pan, heat ghee and add cumin seeds. Once they splutter, add onions and sauté until golden brown.
- 5.
Add minced garlic and grated ginger. Sauté for a minute, then add the tomato puree and cook until the oil separates.
- 6.
Add turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for 2 minutes.
- 7.
Slowly add whisked yogurt and mix until well combined. Cook for 3-4 minutes.
- 8.
Add the paneer cubes and gently stir until they are coated with the sauce. Finally, add heavy cream and cook for an additional 2 minutes. Garnish with fresh cilantro.
- 9.
For the mint chutney, blend mint leaves, cilantro leaves, green chili, ginger, lemon juice, and salt until smooth. Adjust the consistency with a little water if needed.
- 10.
Preheat a skillet over medium-high heat. Divide the naan dough into 6 equal parts and roll each into an oval shape.
- 11.
Brush one side of the naan with water and place it, wet side down, onto the skillet. Cook until bubbles form and golden brown spots appear (around 2 minutes), then flip and cook for another minute.
- 12.
Serve the warm naan alongside the shahi paneer and mint chutney.
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