Paneer Makhani / Paneer Butter Masala and Heathy Naan

Given a choice, I would aver shamelessly to any host that paneer makhani and naan is my all time favorite combo. Well, being polite has become a habit (thanks to my parents) and I smilingly tell my hosts, "I am good with anything vegetarian, thank you". I am sure this is an all time hit at your home too and most us end up ordering this when we go to an Indian restaurant. This is one yummy combo that is so simple to make without toiling in the kitchen for long and yet it so rich!

The paneer Makhani Recipe is from my dear Shobha Aunty. The only reason I am asserting that this naan is healthier than the APF/maida naan because it's main ingredient is whole wheat flour. Everyone knows wheat flour doesn't make the naan rise. If the naan doesn't rise, it is not going to be fluffy and soft. Hence, it is important to add some quantity of self-raising flour/maida.

The most yummiest paneer subzi made in Mughalai style just for you:-

Ingredients:

1 block Paneer, cut into 1/2-1 inch cubes . Fry in oil till golden brown and soak in warm water, so that they do not get hard.
3-4 tbl spn fresh Cream
Pinch of Sugar
1 t sp Kasuri Methi/Dried Fenugreek Leaves
3 tbl spn butter
2 t spn Coriander Leaves, finely chopped
2 t spn chilli powder
1 t spn garam masala
1 t spn of ginger-garlic paste
1/4 t spn of turmeric powder
Salt to taste

Ground to fine paste:

Tomato paste:-
2 Large tomatoes
10 Cashews

Masala Paste:-
1 medium Onion
½ tsp Jeera/Cumin Seeds
1/2 inch Cinnamon
1 Cloves (small)
2 Green Cardamoms (only the seeds, do not add the green skin)
2 green chilli
1 Bay Leaf

Method:-

Heat the 1 t spn oil in a pan and fry the masala paste ingredients lightly except for the onions and green chillies.
Grind all the ingredients to make a fine paste along with the onions and green chilli (Masala Paste).
Heat the butter in the pan and fry the ginger-garlic paste.
Add the paste into the pan and cook for 5 mins.
Add the tomatoes-cashew to the above mixture.
Add salt and sugar to the mixture.
Add the garam masala, red chilli powder, kasuri methi and turmeric powder and cook for 10 minutes. If the gravy gets too thick, you may add a lil water.
Add the fried paneer and the cream and cook for 5-7 minutes in low flame.
Garnish with coriander and fresh cream.
Serve Hot.

Healthy Naan Recipe:-

Ingredients:-

2 cps of whole wheat flour
1 cup of maida/APF
1 sachet of yeast / yeast substitute(2 tsp of baking soda and 2 tbl spns of lime juice)
1/2 cup of plain yogurt/curd
1/4 cup of warm milk
4 tbl spns of oil
pinch of sugar
1 tsp of salt
sesame seeds and chopped coriander to garnish
some flour to dust the rolling surface

Method:-

Preheat the oven at 400 F.

1. Kneading method if using yeast:-
Dissolve the yeast sachet in warm milk and mix it with the maida and wheat flour.
Add to this brittle mixture yougurt, salt and sugar and start kneading. Add four tbl spns of oil and keep kneading. You may use some warm water if necessary, but I didn't.
Knead the dough well to make it pliable.
Wrap in a wet cheese cloth or plastic wrap. Set aside for 2-3 hrs in a warm place.


2. Kneading method if using yeast substitue (baking soda and lime juice) :-
Mix maida, baking soda and wheat flour.
Mix the warm milk in the maida, baking soda and wheat flour mixture.
Add yogurt, salt and sugar and start kneading. Add four tbl spns of oil and lime juice. Keep kneading. You may use some warm water if necessary, but I didn't.
Knead the dough well to make it pliable.
Wrap in a wet cheese cloth or plastic wrap. Set aside for 2-3 hrs in a warm place.

Making the naan in the oven:-
Take a ping pong ball sized dough and roll it into a 1/4th inch oval shaped roti.
Sprinkle some sesame seeds on top and roll the pin slightly so that they get pressed into the dough.
On a baking tray, smear/spray some oil on top f the aluminum foil and put the naan on top of the foil.
Lightly spray or smear some oil with a help of a brush on top of the naan.
Bake for 12 mins (depends on the size) till you see black spots appearing on top. Check after 10 mins if the spots have started to appear. Flip them and cook for the rest 2 mins.

Smear some butter and garnish with coriander leaves before serving. Serve Hot.