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Creamy Butter Paneer & Fluffy Naan

Creamy Butter Paneer served in a bowl alongside fluffy Eggless Naan Breads, perfect for a comforting vegetarian or vegan meal.
Creamy Butter Paneer served in a bowl alongside fluffy Eggless Naan Bread.

Who's ready for a delicious, heartwarming, and satisfying Indian meal? We haven't got a delightful recipe for creamy butter paneer paired with fluffy eggless naan bread that you'll absolutely love. This comforting dish is perfect for sharing with family and friends during a cosy weekend dinner. Don't worry, vegans – we've got you covered with alternative ingredients! Let's get started and treat ourselves to an unforgettable culinary experience!



Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour



Butter Paneer :

200 g paneer (or extra-firm tofu for vegan option), cubed

2 tbsp butter (or vegan butter for vegan option)

1 large onion, finely chopped

3 garlic cloves, minced

1 tsp grated ginger

400 g canned chopped tomatoes

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1/2 tsp chilli powder (adjust to taste)

1/2 tsp turmeric

150 ml double cream (or coconut cream for vegan option)

Salt, to taste

Fresh coriander, chopped, for garnish

Eggless Naan Bread:

250 g plain flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

120 ml plain yoghurt (or dairy-free yoghurt for vegan option)

60 ml milk (or dairy-free milk for vegan option)

2 tbsp oil, plus extra for frying



Butter Paneer:

In a large frying pan or wok, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes.

Add garlic and ginger, cook for another 2 minutes. Stir in the chopped tomatoes and cook for 10 minutes.

Add ground cumin, ground coriander, garam masala, chilli powder, and turmeric. Stir well and cook for another 5 minutes, allowing the flavours to meld.

Pour in the double cream or coconut cream, and stir to combine. Season with salt, to taste. Cook for 5 minutes.

Add the paneer or tofu cubes to the sauce, stirring gently to coat them. Cook for 5-10 minutes, or until heated through.

Garnish with chopped fresh coriander.

Eggless Naan Bread:

In a large mixing bowl, combine plain flour, baking powder, baking soda, and salt.

In a separate bowl, mix together the yoghurt, milk, and oil.

Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Knead for a few minutes, then cover and let the dough rest for 30 minutes.

Divide the dough into 8 equal portions and roll each portion into a ball.

Heat a non-stick frying pan over medium heat. Roll each dough ball into a flat oval shape, about 3mm thick.

Lightly brush one side of each naan with oil, and place the oiled side down on the heated frying pan. Cook for about 1-2 minutes, until bubbles form on the surface.

Flip the naan and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat this process with the remaining dough balls.

To serve:

To serve, spoon the creamy butter paneer into serving bowls and garnish with chopped fresh coriander. Serve alongside the warm eggless naan breads.


Additional Tips:

If you prefer a smoother sauce for your butter paneer, blend the tomato-onion mixture before adding the cream and paneer/tofu.

Feel free to experiment with additional toppings for your naan bread, such as minced garlic or nigella seeds, for added flavour and texture.

For a spicier dish, increase the amount of chilli powder or add some finely chopped fresh chillies to the butter paneer sauce.

Serve your butter paneer with steamed basmati rice or cauliflower rice for a complete, satisfying meal.


Allergy information / alternatives:

- This recipe can be made vegan by using firm tofu, coconut cream, and vegan yogurt as alternatives to paneer, double cream, and plain yogurt, respectively.

- The eggless naan bread recipe is suitable for those with egg allergies.


Nutritional Information (per serving based on 6 servings):

Calories: 709 kcal

Protein: 24g

Carbohydrates: 61g

Fiber: 4g

Sugar: 7g

Fat: 42g

Saturated Fat: 20g (for vegan alternatives, this will be lower)

Sodium: 453mg

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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