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Shahi Paneer & Tandoori Garlic Naan Recipe

I have made Shahi Panner along with tandoori garlic naan. I have made herbed paneer at home. The best part of this recipe is you can make tandoori Naan without a tandoor. I have cooked this Naan on tava. This recipe gives you the exact restaurant style authentic Punjabi taste.

  • Prep time:
  • 3hrs 0mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4

Ratings :

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Details

Ratings

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Vegetarian

Level : Difficult

Cuisine : Punjabi

Course : Mains

Recipe Notes

In summer proofing time for Dough is 2-3 hours. In winter you have to keep the dough in warm place for 3-4 hours. While cooking the Naan on gas make sure it doesn’t left from the tava. For that you have to grease enough water and place it properly on tava and press it properly that’s why it doesn’t lift.

Tags

  • #northindianrecipecontest
Ingredients

Ingredients For Shahi Paneer & Tandoori Garlic Naan Recipe

Methods
  • 1. To make paneer - First take a pan and add milk into it. Boil the milk on medium flame. Stir occasionally to ensure that the milk doesn’t get scorched at the bottom. Add coriander leaves, mix herbs, chilli flakes and salt and mix it well.
  • 2. Meanwhile take a small bowl, add curd, vinegar and salt into it. Mix it well. Also spread the muslin cloth over the strainer. And place this strainer over a large bowl.
  • 3. When the milk comes to a boil, slow down the flame and pour the curd mixture slowly into it and stir it. When milk starts curdling turn off the flame. Stir it until you see the entire milk begins to curdle. If milk doesn’t curdle fully then you can add more lemon juice or vinegar into it.
  • 4. Now pour this mixture into the strainer. To stop cooking process pour some water in the mixture. Now take the cloth and squeeze it with your hands and remove all the extra water. Now knot and hang this cloth for 30 minutes.
  • 5. After that take the paneer in paneer making container and close the lid. Press down the lid by putting some heavy object on it. Keep it for 1 hour. After 1 hour remove paneer from the container and make cubes from it and keep it aside or store into fridge.
  • 6. To make Naan - Take a bowl and add all-purpose flour into it. Now into 1/2 cup lukewarm water add sugar and yeast and mix it well and let the sugar dissolve and keep it aside for 5 minutes. Meanwhile add curd, butter, baking powder and salt into the all purpose flour by digging a hole into it.
  • 7. Now mix all the ingredients well and add activated yeast water little by little and knead the super soft dough add more water if require. After that add ghee and knead it well. And fold it and make a ball and grease it with some butter and keep it aside for 2.5 to 3 hours by covering it using a Muslin cloth.
  • 8. To make shahi paneer take a pan and add butter into it. Let it melt down. Add cloves, bay leaf, green and black cardamom, cinnamon, ginger garlic paste and sautĂ© it. Add onions and mix it and let it turn translucent. After that add tomatoes and cook it for a minute. Add cashews and dry red chillies and mix it. Add salt into it. Cover it and cook it for 5 minutes. Add water if needed.
  • 9. Now turn off the flame and let the mixture cool down. After that grind it and make fine paste add lukewarm water if required. Now add this puree into pan and cook it in medium flame.
  • 10. Add red chilli powder, turmeric powder, coriander powder, salt, saffron strands and mix it well. Add Water to adjust the consistency. Add paneer cubs and mix it well.
  • 11. Lastly add Kasuri methi by rubbing it on your palms and add fresh cream and mix it well.
  • 12. To make Naan first heat the tava on gas. Gently press down the puffing dough. Take small ball from the dough and roll it using rolling pin into oval shape.
  • 13. Now take a bowl add butter, kalonji seeds and chopped garlic and chopped coriander and mix it well. Brush this ingredients on top of the Naan and gently again roll it with rolling pin.
  • 14. Now flip the Naan and rub water on opposite side. Place water greased part on tava and seal the edges and over all part off Naan using fingers. press the fingers on Naan and make impressions.
  • 15. On medium to low flame cook it. Now turn the tava on gas and cook the upper layer on low to medium flame by moving round the tava.
  • 16. Cook it till you get the perfect texture of Naan. Remove it and grease the butter. Serve hot with shahi paneer.
  • 17. Shahi paneer with garlic naan is ready to be served.

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