Masala Paneer Naan Recipe (Indian Paneer Butter Masala Naan)

Ingredients

• 2 1/4 cups maida (plain flour)
• 3/4 cup dahi (curd)
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• salt (namak) to taste
• 1 tsp oil
• 1 1/4 cups grated paneer (cottage cheese)
• 1/4 cup finely chopped onion
• 1/2 tsp ginger (adrak) paste
• 2 tsp finely chopped green chillies
• 1/4 cup finely chopped coriander (dhania)
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tsp red chilli powder
• 1/2 tsp chaat masala
• salt (namak) to taste
• maida (plain flour) for rolling
• 1 1/2 tsp black sesame seeds (kala til)
• 6 tsp butter

Steps

1. Combine the plain flour, curds, sugar, baking powder, baking soda and salt in a deep bowl and mix well.
2. Knead into a soft dough using warm water.
3. Apply 1 tsp of oil evenly over it. Cover with a damp muslin cloth and keep aside in a warm place for atleast 1 hour.
4. Divide the dough into 6 portions.
5. To make masala paneer naan, divide the stuffing into 6 equal portions.
6. Take a portion of the dough and roll in the plain flour, then using your fingers make a round vati shape.
7. Put a portion of the stuffing in the centre and press it lightly, then seal it completely and roll again in plain flour.
8. Roll into a 8" (200 mm.) x 4" (100 mm.) oval shape using a rolling pin, sprinkle ¼ tsp black sesame seeds evenly over it and roll it once more lightly so the seeds stick to the dough.
9. Meanwhile, sprinkle some salt water on a hot iron tava.
10. Simultaneously, also apply little water on the lower side of the naan.
11. Place the naan on the tava sprinkled with salt water immediately with the naan with sesame seeds side facing upwards.
12. Cook on a medium flame till you see blisters on the naan. Turn the tava upside down on an open flame and cook the naan again while rotating the tava.
13. Remove from the flame and apply 1 tsp butter.
14. Repeat steps 2 to 9 to make 5 more naans.
15. Serve the masala paneer naan immediately with sabzi of your choice.