Introduction
Paneer Butter Masala with Garlic Naan is one of the most beloved dishes in Indian cuisine, combining the luxurious creaminess of a spiced tomato-butter gravy with soft cubes of paneer (Indian cottage cheese). Paired with fluffy, buttery garlic naan, this combination is pure indulgence—a dish that never fails to impress.
Paneer Butter Masala is often the centerpiece of North Indian meals and a restaurant favorite across India and abroad. Its silky-smooth gravy, subtly spiced yet rich in flavor, strikes the perfect balance between comfort food and festive fare. Garlic naan, with its golden blistered surface, soft inside, and aromatic garlic butter topping, makes the perfect partner to scoop up the luscious curry.
Why I Love This Recipe
I love this recipe because it feels like a hug in a bowl. The creamy gravy with its fragrant spices is deeply comforting, while the paneer soaks up the flavors beautifully. Garlic naan adds a rustic, homemade touch that elevates the entire meal. Together, they create a perfect balance of richness, texture, and aroma.
This dish also reminds me of dining at an Indian restaurant with family and friends—it’s special, yet surprisingly easy to recreate at home. Every bite feels indulgent but also soulful, which makes it one of my go-to recipes for celebrations and cozy dinners alike.
Why It’s a Must-Try Dish
- Restaurant-style at home: Enjoy the same flavors without takeout.
- Perfect combination: Soft paneer in buttery gravy + garlicky, pillowy naan.
- Crowd-pleaser: Loved by vegetarians and non-vegetarians alike.
- Customizable: Can be made mild or spicy, depending on your taste.
- Festive feel: Perfect for special occasions, family dinners, or parties.
Recipe Information
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Calories per Serving (curry + 1 naan): ~520 kcal
- Course: Main Course
- Cuisine: North Indian
Ingredients
For Paneer Butter Masala:
- 250 g paneer (cubed)
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, sliced
- 3 large tomatoes, chopped
- 2 green chilies (optional)
- 2 tbsp cashews (soaked in warm water for 15 minutes)
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- ½ cup fresh cream
- 1 cup water (or as needed)
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
For Garlic Naan:
- 2 cups all-purpose flour
- 2 tbsp yogurt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp oil
- ½ cup warm water (adjust as needed)
- 2 tbsp butter, melted
- 3 cloves garlic, finely minced
- 2 tbsp fresh coriander, chopped
Cooking Directions
Step 1: Prepare the Curry Base
- Heat oil and 1 tbsp butter in a pan.
- Add sliced onions, sauté until golden.
- Add ginger-garlic paste, cook until fragrant.
- Add tomatoes, cashews, and green chilies. Cook until tomatoes are soft.
- Cool slightly, then blend into a smooth paste.
Step 2: Cook the Gravy
- In the same pan, add 1 tbsp butter.
- Add blended paste and cook for 5–7 minutes.
- Add turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
- Add water to adjust consistency.
- Stir in cream, garam masala, and kasuri methi. Mix well.
- Add paneer cubes, simmer for 5 minutes.
Step 3: Make Garlic Naan
- In a bowl, mix flour, baking powder, baking soda, sugar, and salt.
- Add yogurt and oil, then knead into dough with warm water.
- Cover and rest for 1–2 hours.
- Divide into balls, roll out into oval/round shape.
- Sprinkle garlic and coriander on top, press lightly.
- Cook on a hot skillet until bubbles appear, flip and cook until golden brown.
- Brush with melted butter.
Step 4: Assemble and Serve
- Serve hot Paneer Butter Masala in a bowl, garnished with fresh cream and coriander.
- Pair with garlic naan fresh off the skillet.
How to Serve
- Serve hot as the centerpiece of a North Indian meal.
- Accompany with cucumber raita, onion salad, or pickles.
- Can also be paired with jeera rice or plain basmati rice.
Recipe Tips
- Use fresh paneer for the softest texture.
- Don’t skip cashews—they give the gravy its creamy body.
- Kasuri methi adds authentic restaurant-style aroma.
- Rest the naan dough for at least 1 hour for fluffier breads.
- For richer curry, add an extra spoon of butter just before serving.
Variations
- Spicy Version: Add green chilies or increase red chili powder.
- Healthier Version: Use less butter/cream, and swap naan with whole wheat roti.
- Vegan Version: Replace paneer with tofu and cream with coconut cream.
- Stuffed Naan: Add cheese, mashed potato, or paneer stuffing to the naan dough.
Freezing & Storage
- Paneer Butter Masala:
- Refrigerate in an airtight container for up to 3 days.
- Freeze (without cream) for up to 1 month; add cream after reheating.
- Garlic Naan:
- Store in a sealed container at room temperature for 1 day or refrigerate for 3 days.
- Freeze cooked naan wrapped in foil for up to 1 month. Reheat on skillet before serving.
Special Equipment Needed
- Blender/mixer for gravy base
- Rolling pin for naan
- Heavy skillet or tawa for naan cooking
Conclusion
Paneer Butter Masala with Garlic Naan is the ultimate Indian comfort meal—creamy, flavorful, and deeply satisfying. The silky curry paired with garlicky naan creates a harmony of flavors that is impossible to resist. Whether you’re preparing it for a festive dinner, a family gathering, or simply craving restaurant-style food at home, this dish is a must-try.
It’s rich, indulgent, and timeless—every bite feels like a celebration of authentic Indian cuisine.
Paneer Butter Masala with Garlic Naan
Description
Paneer Butter Masala with Garlic Naan is one of the most beloved dishes in Indian cuisine, combining the luxurious creaminess of a spiced tomato-butter gravy with soft cubes of paneer (Indian cottage cheese).
Ingredients
For Paneer Butter Masala:
For Garlic Naan:
Instructions
-
Step 1: Prepare the Curry Base: Heat oil and 1 tbsp butter in a pan. Add sliced onions, sauté until golden. Add ginger-garlic paste, cook until fragrant. Add tomatoes, cashews, and green chilies. Cook until tomatoes are soft. Cool slightly, then blend into a smooth paste.
-
Step 2: Cook the Gravy: In the same pan, add 1 tbsp butter. Add blended paste and cook for 5–7 minutes. Add turmeric, chili powder, coriander powder, and salt. Cook until oil separates. Add water to adjust consistency. Stir in cream, garam masala, and kasuri methi. Mix well. Add paneer cubes, simmer for 5 minutes.
-
Step 3: Make Garlic Naan: In a bowl, mix flour, baking powder, baking soda, sugar, and salt. Add yogurt and oil, then knead into dough with warm water. Cover and rest for 1–2 hours. Divide into balls, roll out into oval/round shape. Sprinkle garlic and coriander on top, press lightly. Cook on a hot skillet until bubbles appear, flip and cook until golden brown. Brush with melted butter.
-
Step 4: Assemble and Serve: Serve hot Paneer Butter Masala in a bowl, garnished with fresh cream and coriander. Pair with garlic naan fresh off the skillet.
